homemade tempeh
My first successful batch of tempeh. This picture shows a quarter of the full 1.5 lb slab, cut into two 3 oz servings. It is much more delicious, richer, than the storebought kind!
zenpawn
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April 27th, 2006 at 11:16 am
Bill, in answer to your question posted as a comment to my first entry, but actually referring to this one: Tempeh is usually made, as I have done here, from soybeans that have been cultured via the addition of a starter of Rhizopus oligosporus mold. It is then incubated for 24 hours at 85 to 90 degrees Fahrenheit.
April 28th, 2006 at 4:52 am
Hi Erin, (saw yr intro on crcomm), do you eat the tempeh raw?
April 28th, 2006 at 6:32 am
A nibble here and there while I prepare it for cooking, but not in any great quantity. I like it grilled or baked to give the outside a little crispiness. The inside stays nice and moist.
May 7th, 2006 at 1:35 am
erin, would you be able to post a recipe? thanks.
May 7th, 2006 at 8:35 am
Stef, Here are a few good resources in answer to your question:
tempeh.info
Mother Earth News, Sept-Oct 1977
http://www.geocities.com/pvachuska/tempeh
The last link contains a series of pictures detailing one individual’s technique. He used his bathroom as the incubator, whereas I found it worked well to simply use the oven with just the light on.
Finally, for a more interactive experience, there is the Yahoo! TEMPEH group.
I am a member of that list. There you will find many more pictures, links, archived discussions, and have the chance to ask questions specific to your experience as you embark on your first and future batches.
Enjoy!