How Tempeh is Made - Factory Tour: From Soybeans to Scrumptious Pizza!
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- Опубліковано 27 чер 2023
- Join Jeremy, your friendly guide to all things plant-based, as he takes you on an exciting journey to Henry's Tempeh factory! Discover the fascinating process of crafting tempeh from humble soybeans to a nutritious, protein-packed delight. Get an exclusive behind-the-scenes look at the machinery, fermentation methods, and quality control that make Henry's Tempeh a leading brand in the industry.
After the inspiring factory tour, Jeremy heads back to his own kitchen to whip up a mouthwatering plant-based pizza with a twist. Watch closely as he transforms freshly made tempeh into a crispy, flavorful crust. You'll learn the step-by-step process of creating this unique culinary masterpiece, topped with a medley of vibrant veggies, zesty sauces, and aromatic spices.
Whether you're a tempeh aficionado or simply curious about incorporating more plant-based options into your diet, this video is packed with valuable information, delicious inspiration, and helpful cooking tips. Plant-Based with Jeremy is here to empower you on your journey toward a healthier, more sustainable lifestyle.
Visit Henry's Tempeh at: tempeh.ca/
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NOTE: I am not a doctor, dietitian or nutrition expert. The information provided is not intended to be a substitute for professional medical advice or treatment. Please consult with your doctor before changing your diet. - Навчання та стиль
![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
![How to Make Tempeh [Homemade] - Easy Method](/img/tr.png)
nice to see you excited with my country main source of protein (especially im eating one right now while typing this comment). FYI there is a lot of tempeh's variant. there is Tempeh Benguk (its using monkey tamarind beans instead of soy), Tempeh lamtoro (using leucaena beans), Tempeh Lu[in (using lupin bean), Tempeh Gembus (using byproduct of tofu, and ferment it w/ ryzophus), and Oncom (using Neurospora instead of ryzophus for fermentation).
My fav!! I made my own Tempeh home. I brought Ragi, the special yeast for Tempeh from Jakarta, Indonesia.
Hello from Indonesian
Thank you for this. So informational! The pizza looks amazing too.
Glad you enjoyed it! It was yummy. I’ve recreated it just using regular tempeh but slicing the block thinner.
Very interesting! Thank you for creating and sharing 🍕
My pleasure. Thanks for writing!
a pack of tempeh in eu is like 4-5 euro for a tiny little block.
you probably want to build ur own tempeh fridge and make ur own
This was so interesting, thank you 😊
You're so welcome!
Very interesting. Thanks.
Very welcome
Fascinating
Right??
I buy their tempeh especially the basil! Great to know that it’s made half an hour from me in Guelph! I will try the tempizza! Thank you!
Hope you enjoy They're a fantastic company!
I live in England & have only had tempeh once as it’s hard to get in my area. I did enjoy it so now looking for videos explaining how to make it.
I like tempe
This was fantastic, bc I always wondered how tempeh was made in a factory. I think you should pitch the "pizza dough" tempeh crust idea to Henry's, haha! It turned out great, I think! 👍🏻 Cheers! 😁
Haha - I think it's just a tough thing to sell because it's so big BUT you could just slice tempeh thin an make little pizza squares :)
Hmmm tempeh ya?? Enak!!
sentra aneka olahan tempe sanan kota malang eastjava, kripik tempe aneka rasa online shop
Are you Canadian J? Nice....
Toronto here✌️
Yup! Toronto as well :)
J, this is very similar to how Japanese make nato, fermented soy beans.
There is a guy i just found on youtube, Ikigai diet, he teaches people how to make nato. You can do it on the instant pot, yogurt function...definetly on my bucket list to try. Fermented foods are very good for our health.
Yup - I also make my own kombucha - and there's a video that will come up in the near future where I visit a kombucha factory. You can make your own tempeh too - it's just sort of a pain.
Let it be known that tempeh is originated in Indonesia. We've been eating tempeh for hundreds of years before the westerners even knew about it. Also, none of the tempeh made by the north American producers is even close to what the original one from Indonesia. If you really want to get authentic indonesian tempeh you should look up if there's any Indonesian producers in your area. I live in New England area so there is one company called BosTempeh that make authentic Indonesian tempeh. I believe they ship all across America.
How Indonesian ancestor find this kind of food. Its pretty old food in indonesia
i have eaten Henrys for as long as I can remember, full circle foods in Kitchener has the best prices I can find
It has got a bit costly per serving now, so I am now trying my own hand at making my own
So far it is ok, but not a match yet for Henrys. But what I do love is that I can make a wide variety of kinds of tempeh not commercially available IE with a huge variety of beans and even quinoa.Really good for those who love tempeh but cannot have soy
Why is Henry's not available further out west, especially in BC since he started there?
I know they're trying to expand but they're at the mercy of distribution chains. Hopefully soon!
Enak tempe mendoan cok,.,
PS what starter do you use and where can I get it?
It is near impossible to source in Canada
I don't work for the company, so you'd have to ask them.
Thanks@@pbwithjeremy
Obviously once the tempeh is heated above 40 celcius, the mycellium/fungus is dead, how does that equate regarding the health and nutritional value of the finished product please?
This might answer your questions: www.betternaturetempeh.co/faqs#:~:text=However%2C%20the%20rest%20of%20the,are%20all%20maintained%20after%20cooking.
That was my thought too. Even 40 degrees is to high. If you look up sources they all recommend not go over 35 degree, best temperature is 30. I think this is an industrial product. Followed the link but the don't really explain what they do different.
It makes no difference unless you follow a raw diet. The nutrients are already made during the overnight fermentation. Once that's done they pasteurize it for better shelf life.
I learned fermenting the Thempeh should not be more than 35 degree Celsius.30 degree celsius could be perfect and it takes at 24 to 36 hours. So this here is an industrial product. I understand why it makes a difference for the company to just ferment over night than up to 36 hours. Luckily you can make Tempeh at home very easily.
Do you have a home recipe?
@@pbwithjeremy 500g Soy beans, peeled, soak over night, cook for 45 to 60 Minutes, let them cool down to body temperature, ad 5 Tablespoons vinegar, I use apple vinegar, ad tempeh starter 1 teaspoon, depends on manufacturer, put them in a freezer bag, put wholes in the freezer bag with a tooth stick for example, both sides, but the bag into a dehydrator for at least 24 hours, realistic is 36 hours but again it depends on the tempeh starter. Temperature 30 degrees most dehydrators start at 35 degrees which is also acceptable because most of the time they don't reach the temperature exactly.
Maybe do a tempizza video and try some tempeh marinades before making the tempizza!
..... but I already did a Tempizza....
How do you peel the soybeans? It's so many
You don’t.
Does all tempeh go through the same proces with the fungus?
Yup - that's how it gets fermented - that's essentially what makes it tempeh.
@@pbwithjeremy thanks, very interesting.
FYI: Tempeh ("tempe" in Indonesian language) originates from Indonesia.
I did know that - thank you!
Where does Tempeh from ??
Watch and find out :)
From Indonesia to the world 😊
Just added Tempeh to Crawfish tail stew. Great hi protein extender. No more TVP for me. 🙏🏻👹🏋🏻🏊♀️
So you liked?
Audio is only on left ear :C
Sorry. Thanks for letting me know!
I think many people in the west would be turned off by tempeh because of its popularity among vegans, just like how a lot of westerners hate tofu for the same reason. It’s funny because in Indonesia and the rest of Asia we don’t see them as meat replacements and they often go with meat and even offals in a dish.
I’m generally unconcerned with those people :)
Wow tempe menduniaaa, proud to my ancestors Javanese🥰
heh semua tempe di indo ini bahannya impor dari amerika sebagian besarnya kedelainya, kl amerika sudah doyan tempe.. udah gak ada lagi kedelai yg diekspor ke indo wkwkwk jadi malah tuh tempe
@@nagawahyudi Apansi ga diajak u
My weak Tempeh wouldn’t bend as much as you. Are you sures it’s fully fermented and developed? Doubts ….
That’s when it’s right out of the oven and before it goes in the package. So it’s as fresh as it gets. As it sits it firms up more. So no grocery store tempeh would ever bend like this.
Food safety girl with a nose piercing... Doh!
I don't understand the problem
Risk of physical contamination@@pbwithjeremy
that tempeh looks lame.. u guys should've seen the OG' tempeh
Funky, right?
ALL tempeh looks lame - it's not a "cool" looking food - but yummy when cooked properly!
Putting tempe in a pizza. thats blasphemous, dont do it in indonesia. Its like putting a pinneapple in a pizza while eating in italy.
Canadians invented putting pineapple on pizza :)
@@pbwithjeremy Thats unbelievable
Believe it: ca.gozney.com/blogs/news/pineapple-pizza-the-pizza-that-seems-to-divide-the-world#:~:text=The%20history%20behind%20pineapple%20on%20Pizza&text=Well%2C%20to%20answer%20your%20question,%2C%20located%20in%20Chatham%2C%20Canada.@@brahamwijaya1039
Suka2 lah bro
You american, what are you doin with tempe, you guys ruin it.
I’m Canadian. How did they ruin it?