Making Tempeh

[gfron1]

Anyone making their own tempeh? One of the best things I've eaten since returning to St Louis is homemade tempeh from Konfluence Kombucha. Grocery store tempeh is disgusting IMO, but this guy's is crunchy and the soybeans hold their shape, but are still soft. We've been trying to make our own, and today's batch turned out pretty good once we seared it off with a good salting, but it was all mush in the middle. I want to figure out how to keep the bean structure in the process. Ideas?

[Raw/Cooked]

Homemade tempeh is for sure an entirely different product than the gross, waxy, and bitter slabs you buy at the store. It's been a couple of years since I have made it, but I used to do so regularly. The person who taught me how to make it stressed two things: undercook the beans slightly, and don't make the cake too thick. 1/2 to 3/4 of an inch is ideal.

[heidih]

Jet off to Malaysia? Seriously I look foward to hearing how you fare. Nevber have tried at home. 

[Franci]

Hi guys, long time I’ve been away from Egullet, I hope you are well. In the end I always come back here, you are the most reliable, knowledgeable people on everything food related. 
In the last couple years I moved more and more to a WFPB diet, I am still flexible when I travel or get invited but at home I am keeping meat out. 
I got into tempeh making recently, anyone else is into it? @gfron1?
 

so far I’ve made classic soy, sprouted buckwheat (a delicious surprise!) and split peas. I have so much to experiment 

[donk79]

Always good to see you, Franci!  I know that @gfron1 did get into making tempeh, and I am pretty sure served it at his restaurant.  I haven't attempted it yet myself, but your post reminds me that I wanted to try it.  Thank you for sharing!

[jedovaty]

Wow @franci, awesome!    It's on my todo, since I recently discovered and enjoyed the stuff (grocery store options, don't judge me).  Just need to find the time And looks like a great way to finish off all this buckwheat I bought a while back haha

Edited September 30 by jedovaty (log)

[Franci]

Thanks to both!  @jedovaty the buckwheat is even easier as you don’t need to peel it. You will like the homemade version even more  🙂

[jedovaty]

What sort of bug/starter/inoculation are you using?

[Franci]

On 10/1/2024 at 1:28 PM, jedovaty said:

What sort of bug/starter/inoculation are you using?

If you can get Raprima, it looks like it is everyone’s  favorite. I got a faster and easier option from Amazon  and so far is working well Here

[jedovaty]

On 10/4/2024 at 6:28 PM, Franci said:

If you can get Raprima, it looks like it is everyone’s  favorite. I got a faster and easier option from Amazon  and so far is working well Here

Thank you!  Are you just using the starter powder each time, or making your own with existing culture?  That's what I'm trying to figure out, I've seen instructions, but I'm not sure it is worth the effort and just keep it simple with purchased starter.

[Franci]

@jedovaty, I am using the starter every time, it’s a package of 500g, I use 1/2 teaspoon for 300g of dry beans, it’s going to last very long time. I suggest you watch videos on YT of Francius tempeh, he gives such great tips especially for the dehulling soy beans. So easy and fast with his method! 
I have a batch of sprouted adzuki beans going at the moment, hopefully it will turn ok, it’s my first time with adzuki