Strategies for Crafting Homemade Tempeh Like a Pro

Crankin' out some homemade tempeh ain't rocket science! No need to break the bank on fancy equipment or specialized ingredients. With these 6 pro tips, you'll be turning legumes into badass tempeh like a boss.

Here's the lowdown on creating the perfect environment for breedin' that tempeh culture on your grains of choice, mastering the fermentation game.

What's Going Down

First thing's first, cook your legumes to the point where they're just shy of mush. Drying them well after cookin' helps prevent anything funky from growin' during fermentation. Adequate aeration is a must, so make sure to puncture the fermentation bags. Keep the temperature between 28 and 32°C (82 and 90°F) for optimal results.

Get started with legumes that are a cinch to handle, such as dehulled soybeans and split peas.

Why's it So Lit

Tempeh's the bomb – it's nutritious, protein-rich, and fiber-packed. It's super versatile and adds an amazing kick to any meal, espee-ially vegan and plant-based cuisine. Plus, it's insanely tasty and a hella fun project!

Makin' your own tempeh tastes better and lasts longer than store-bought stuff. Legumes are easy to find and cheap, so you can save yourself some dough by DIYin' it. On top of that, fermenting tempeh makes legumes more digestible and removes antinutrients from dried legumes.

Bonus fact: Make a big batch and freeze leftovers – you'll always have the good stuff on hand!

Cracking the Legume Code

So, how do you get that protective coat off the dried legumes? Here are a few options:

Use dehulled legumes like split peas or dehulled soybeans.
Opt for legumes with thin skins, like black beans.
Run legumes through a food processor before cookin'.
Test different cereals and grains.
Peel the legumes by hand if you're feelin' froggy. (Good luck with that!)

Don't Overcook 'Em

Processin' legumes softens 'em up, so be careful not to turn 'em into mush. Soft legumes won't let in enough air for the tempeh culture to do its thang, plus they'll make for a texture that's subpar.

Cook legumes until they're just al dente and then sample them to make sure they're properly cooked.

Dry Them Off

Moist legumes can cause contamination during fermentation, so you'll wanna drain off as much moisture as possible after cookin'. Just let 'em dry on a clean dishcloth, but work quickly 'cause you don't wanna let the internal temperature drop too low.

Make Holes, Lots of Holes

When you bag the mixture, you want to make sure there's enough air circulation for the culture to thrive. So, be sure to poke lots of holes in those plastic bags!

Tempeh Temperature

During incubation, the temperature of the tempeh is cruci-al and should always be between 28 and 32°C (82 and 90°F). Keepin' this temperature right during the first 12 hours of fermentation can make all the difference in the world! Place your tempeh in a cozy spot, like an incubator, on a radiator, or in an off oven with the light on.

Wrap it Up

Tempeh doesn't require a long cookin' time, but if you want to keep some for later, put it in the fridge right away, in its fermentation packaging, or in somethin' that preserves moisture. Maximum storage is one week in the fridge, but for longer life, toss 'em in the freezer, where they'll last over six months.

'Cause tempeh generates heat, it's a good idea to store it in small portions. This helps it cool down faster, which is vital for keepin' it fresh and delicious.

Get to Makin'

Ready to start makin' your own tempeh? You'll need two main ingredients: cooked legumes that still have some bite, and tempeh starter (culture). Soybeans and split peas are great choices for beginners.

For a detailed breakdown, check out our Complete Guide to Making Homemade Tempeh. If yer avoidin' soy, go check out our Guide on Legumes, Grains, Cereals, and Seeds to Process into Tempeh.

Make Some Noise

Complete Guide to Making Homemade Tempeh
Equipment and Cultures for Fermenting Grains and Legumes
Check out the book "Miso, Tempeh, Natto"

Enrichment Data:

Makin' homemade tempeh with various legumes involves inoculating them with tempeh starter (culture) and fermentin' em under proper conditions.

1. Select Your Legumes: Use soybeans, yellow lentils, chickpeas, mung beans, or a combo of legumes. Opt for dehulled legumes, if possible. Soak 'em in water overnight or longer.

2. Cook 'Em: Drain the soaked beans and cook until tender but not mushy. Dry 'em partially after cookin' before inoculatin'.

3. Prep for Inoculation: Optional but recommended: remove skins from the legumes after cookin'. Spread the legumes on a clean surface or tray to remove excess moisture.

4. Inoculate: Mix cooled legumes with tempeh starter powder. Use about 1 teaspoon of starter per 2 cups of legumes.

5. Pack and Incubate: Place the inoculated legumes into breathable bags or wraps, then flatten 'em into a 1–2 inch thick layer. Incubate at 30–32°C (86–90°F) for 24 to 48 hours.

Tips:

Maintain consistent temperature control (30–32°C is ideal).
Provide good aeration (make sure packaging has holes or use breathable wraps).
Keep legumes moist but not wet.
Ensure even distribution of starter.
Maintain a clean workspace.
Experiment with legume mixtures (yellow lentils are easier than soybeans).
Monitor fermentation time. Don't over-ferment.

Incorporate homemade tempeh into your food-and-drink and lifestyle by following these pro tips for making it at home. By embracing healthy-cooking methods and following the steps for the fermentation process, you'll have the opportunity to create a nutritious, protein-rich, and fiber-packed addition to your home-and-garden meals. With the right ingredients and practices, you'll be able to master the art of cooking tempeh like a boss.