Il Tempeh is a fermented soy food, very rich of protein. For centuries it has been the main source of it for the peoples of Indonesia. It is a very versatile food, which is usually served as a second course, accompanied by a side of vegetables. It is also suitable for filling sandwiches and for enriching salads or soups. It is rich in isoflavones, which strengthen the bones and they protect the heart.
prepare tempeh at home it is necessary to have a special starter, based on Rhizopus oligosporus or Rhizopus oryzae, which you can buy online. You can also request a free sample di tempeh starter through the website tempeh.info. You will only pay for the shipping costs. The self-production of tempeh is very advantageous from an economic point of view, since a half kilo bag of organic soy costs less than any tempeh stick you can find for sale. Here's how to go about making your tempeh.
Ingredients for 1 kg of tempeh
600 grams of organic yellow soybeans (dried soybeans)
6 tablespoons of vinegar
1 teaspoon of tempeh starter (3 to 5 grams)
1) La preparing the tempeh starts fromsoy soy. You will need to pour all the soy into one or more pots and cover it with plenty of water. At least 2 liters of water will be needed for this operation. Leave the soy to soak from 6 to 18 hours. Then drain it and remove the skin, rubbing the beans between your hands and helping with your fingers.
2) Pour the soy into a saucepan and add the water necessary to completely cover all the legumes. Pour in the vinegar and cook for 30 minutes. Remove the cooking water and dry the soy inside the pan by continuing to heat it over low heat for a few minutes, until it is dry. Let the soy cool until it reaches a temperature of 35 degrees. You will find it useful to check the temperature with a kitchen thermometer.
3) Now you will need to sprinkle on the soy 1 teaspoon of starter for the tempeh. Mix everything with a clean spoon for about 1 minute, to distribute the starter well. It is very important to mix well to ensure that fermentation takes place quickly and optimally.
4) At this point you will need them 2 bags for frozen food the measure of 18 x 28 centimeters. With a August practice gods holes on each bag, at a distance of 1 centimeter from each other. The needle must be at least 0,6mm in diameter to allow the contents of the bags to transpire.
5) Divide the soy between the two bags and seal them. Press with your hands to form 2 loaves bymaximum height of 3 centimeters. Now you will need to put the bags back in one temperature of 30-32 degrees to 36-48 hours, so that fermentation can take place. In the summer you can choose the warmest place in the house, while in the winter it might help to use one yogurt maker or your normal kitchen oven, turning on only the light bulb (check the oven temperature with a suitable thermometer). A'other solution consists of dipping the bags with tempeh in one pot of water at a temperature of 30-32 degrees, close with the lid and place in an environment sheltered from drafts.
6) You will notice the formation of the white patina (white mycelium) typical of tempeh, a phenomenon due to fermentation. After the rest time has elapsed, your tempeh will be ready. You can enjoy it at the moment, after a simple cooking in a pan, or stewed with vegetables, freeze it or keep it in the refrigerator in water and salt inside an airtight container for 5-7 days.
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