New in Tempeh making. Advice?

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New in Tempeh making. Advice?

Postby missy1727 on Fri Aug 08, 2014 4:54 pm

I have been trying to make tempeh for weeks now. With my first batch, I followed the instructions given by the starter seller, but it didn't turn out well. I tried finding new method online and I used 600 grams of soybeans, added 6 tbsps of vinegar when boiling, cooked it for 30 mins and it did looked and smelled better than the first batch but it crumbles. I tried adjusting the amount if tempeh starter, from 1/2 tsp to 1 tsp then 1 and 1/2 tsp starter. It grows mycelium but it doesn't solidify as like a much. Should a tempeh be softer or like brick solid? It also blackens easily, starts sporulating? after just around 30 hours or so. What am I doing wrong? I reside in the Philippines, the temperature here is around 28-32 degree celsius, if that matters. Hope you can help me solving it this. Thanks!!
missy1727
 
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