Homemade Tempeh

Updated at: Wed, 10 Apr 2024 10:50:18 GMT

Step 1

The very first step is to soak your legumes in water - preferably overnight. Aim for 16-24 hours.

Step 2

Add the vinegar and cook the legumes for 30-45 minutes (for soybeans). The cooking time may vary depending on the kind of bean or grain you use. It also depends on your preferences. I like to cook mine until I can just eat them, but they are still very firm.

Step 3

Remove the water from the pot and add the pot with the lentils back onto the heat. You want to make sure the lentils are properly dry before you continue with the next step. It is important to remove as much of the moisture as possible, or the mould will not grow as good.

Step 4

Now, you can add the tempeh starter. Mix well so that the Rhizopus mould spores are evenly distributed. Next, you can fill it into your containers/bags. If you're using zip lock bags, you need to add a few holes with a fork or needle to help with the air circulation.

Step 5

Place the tempeh parcels into the incubator, oven, or whatever warm place you are using. It can take between 24-48 hours until the tempeh is ready and completely covered in mould. You should keep the temperature at approximately 30-37°C (85-98°F). If it is too cold, the mould will not grow. If it is too hot, the bacteria dies, and you don't get any mould at all.

Step 6

Don't worry - you can still make your own tempeh! There are a lot of ways to incubate tempeh. I like to use my oven - I simply turn on the light without turning the temperature on and it creates an environment of around 32-35°C which is perfect for making tempeh. You can also use a cupboard with a lightbulb in it or even an instant pot! Make sure whatever you use has good air circulation. I like to crack my oven open every once in a while. I also place my tempeh parcels on a rack instead of a baking tray so there is more space for the air to flow.

Step 7

WHAT DO I MAKE MY TEMPEH IN? The easiest option is probably to use zip lock bags. The advantage is that these are see-through, so you can see exactly what is going on inside and if the mould is growing. Alternatively, you can use traditional Indonesian banana leaves or a glass/ceramic dish with a lid on. Don't use a container that is too deep - aim for 1 inch. Otherwise, the air will not be able to circulate properly, or it will be too dry.

Step 8

HELP, THERE ARE GREY/BLACK SPOTS! Do not panic - this is totally fine! Black or grey spots are a sign that the fermentation is completed. They are safe to eat. You will know (or smell) if your tempeh has turned bad.

Step 9

MY TEMPEH IS DONE - WHAT NOW? Awesome - congratulations! To stop the fermentation, remove the tempeh from the warm place and let it cool to room temperature. Then you can refrigerate it for up to a week. If you want to freeze it, you should first steam it for approximately 20 minutes. You can freeze it for up to 3 months.

Step 10

HELP, MY TEMPEH IS CRUMBLY! That is totally fine. You might not be able to make super thin crispy tempeh bacon, but you can still eat it at it still tastes good! If your tempeh is crumbly, I'd recommend cutting dices instead of slicing it or simply cooking it whole and then making tempeh crumble.

Step 11

HELP, THE MOULD IS NOT GROWING! Patience. If I can give you one piece of advice - it's patience. Don't worry if the mould does not show after 12 hours. The first time I made my own tempeh, I had precisely followed the instructions, but there was no mould after 12 hours like the instruction said. I was worried if I had killed the starter culture because my temperature was too high. I went out into town to run some errands, and when I came back in the evening, the mould was growing perfectly! As I said , it takes time.

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