19 July 2017 Tempeh
 

[URL]http://durgan.org/2017/July%202017/19%20July%202017%20Tempeh/HTML/[/URL] 19 July 2017 Tempeh
A new batch of tempeh was made. From start to finish takes 24 hours. One loaf is sliced and kept on the table top for current use. The remaining loaves are kept in a sealed plastic container in the refrigerator until required, which is usually two to three days. The cool temperature effectively inhibits further fermentation. I keep a batch at room temperature to age for about one day. I find this causes the texture of the beans to be completely encapsulated by the starter mycelium. I eat it raw so to speak an haven’t tried any of the numerous recipes posted on the internet. The soy beans are well cooked prior to fermentation so raw is subjective. The taste is totally neutral. It can vary from benign to smelly sweaty running shoes by using different starter and other than ideal fermentation temperature, which is 31C. I am sold on starter from Indonesia, which is economical an a perfect product. [URL="http://tempehstarter.com/catalog/index.php?cPath=22&osCsid=8d88a95e87cca84858eb97a2f897ebd2"]http://tempehstarter.com/catalog/index.php?cPath=22&osCsid=8d88a95e87cca84858eb97a2f897ebd2 [/URL]Tempeh Starter Raprima. (Rhizopus Oligosporus ) 2 bags 1 Kg.
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