Homemade Tempeh
I haven’t bought tempeh from the store in years since I started making my own tempeh. Today I’m sharing with you the exact way I make tempeh at home, and it works every time! It’s such a fulfilling process, and even though it’s takes some time, it’s so worth it. The flavour of homemade tempeh is far superior from the ones you get at the store, so much nuttier and so fresh!
Also let me be honest, seeing the soybeans go from bean to fuzz, to solid tempeh cake is incredible! It’s like a science experiment that you can eat! I usually make a double batch of this and store it in the freezer precut so I have tempeh available all the time.
Once you taste your own homemade tempeh, you won’t go back to the ones at the store, trust me!
Have fun watching your soybeans ferment!
Love,
Elliz
Homemade Tempeh
Yield: 1
Prep time: 25 MinCook time: 1 HourInactive time: 48 HourTotal time: 49 H & 25 M
Ingredients
Instructions
Prepare the Soybeans
- Soak the soybeans in 2 litres of water overnight or minimum 12 hours.
- Rub soybeans between your hands to remove skin and split the soybeans in half.
- Try to split a majority of the soybeans. Some whole beans and skin left behind is fine.
- Put a colander in a sink or in a large bowl.
- Agitate the water with your hand to help the skins rise to the surface.
- Gently pour out the water with the skins into the colander.
- Add more water to the soybeans and repeat the process until most of the skins are removed.
- Put the soybeans in a pressure cooker with 2 litres of water and cook for 12 minutes or until the soybeans are tender but not mushy.
- If not using a pressure cooker, boil the soybeans on medium low heat for 45 minutes - 1 hour, or until the soybeans are cooked. Keep checking the pot and skim off any foam that appears.
- Be careful not to over cook the soybeans.
- Once the soybeans are cooked, drain the water.
- Pour the soybeans on a tray lined with a clean kitchen towel.
- Spread the soybeans evenly on the tray.
- Allow to steam dry and cool completely.
- Once the soybeans are completely cool to touch, place the soybeans into a clean, large bowl.
- Pour in 3 tablespoons of brown rice vinegar and stir well.
- Sprinkle in 1 heaped teaspoon of tempeh starter all over the soybeans.
- Mix really well.
Bagging the Soybeans
- Get a gallon size ziplock bag ready.
- Spoon all the soybeans into the ziplock bag.
- Press out all the air from the ziplock and seal the top.
- Place the bag on a hard surface and using your hands, push the soybeans to create an even layer.
- To help even out the layer, place a chopping board on top of the bag and move it around and gently press to flatten everything.
- Using a toothpick, prick an even amount of holes over the entire bag, spacing them out 1 inch or 2.5cm in between.
- Carefully flip the bag over without disrupting the layer.
- Repeat the pricking process
Leaving to Ferment
- Have a wire rack ready.
- Hold the wire rack firmly next to table or counter and slide the bag with soybeans onto the wire rack.
- Place the soybeans in a warm but well aired location.
- Allow to sit for 12 - 48 hours.
- 12 - 24 hours in, white fuzz will start to grow around the soybeans.
- It should be ready around 36 - 48 hours in. How long it takes to ferment completely depends on the warmth of your environment.
- The tempeh is done when the entire bag is solid, and all the gaps are completely filled with white mold (mycelium).
- To release from the ziplock bag, gently use a knife to cut down the middle of the tempeh without cutting through the plastic. This is so the ziplock bag can be reused again.
- Carefully take the tempeh out one half at a time.
- Cut into desired shapes and store in the fridge for up to 4 days.
- The tempeh will continue to ferment in the fridge but at a much slower rate. Over time the flavour will become stronger and eventually over ferment and spoil.
- If not using the tempeh right away, freeze the tempeh for up to 3 months.
Notes:
- Tempeh should have a pleasant, nutty and mushroomy smell. If the tempeh smells bad, it's contaminated and should not be eaten. Discard it.
- Some grey or black spots on the tempeh are normal. But if you see any green or pink mold, do not consume and discard immediately.
