I wanted to make my own tempeh for so long but I was so intimidated by all the equipment suggested for making it at home. Also, when I looked closely into making it, my other big concern was all the plastic used. I decided to give it another try using a wood box and glass containers to make this homemade soy-free tempeh, and I’m so glad I did. Now I’m confident to share with you how making tempeh at home can be easy--plus you can make it with any kind of beans, seeds, and grains! I hope you try making it too!
@@tinekejoldersma The lentil, brown rice, and seed tempeh absorbs flavor very well. I like it a lot too. Please check for the tempeh culture online, I'm sure you'll find one.
Well if u hard to find some tempe starter, u can make by yourself. Just bought tempeh from asian market or indonesian market. Slice them into little pieces and make it more moldy by covering them in a bowl with saran wrap. Once u notice the mold is growing, open the plastic wrap and let it dry. After 1 day or so, when the tempeh is really dry, u can put them in the food processor and mix them with some rice flour. Sieve it into a good powder. Now u can use it to make tempe in the future.
I didn't know this method before. Thank you so much for sharing. I know it's not difficult to find Tempeh culture here in Indonesia, but the method you shared is very interesting plus I can make sure that I pick the best organic resource for my homemade tempeh. But I wonder, is it okay to get Soy tempeh using this method for making Soy-free tempeh? Will it be soy-free still?
I love these cooking demos with NO TALKING. It doesn't clutter the mind and you can really focus on the simplicity of the process of making whole foods. Awesome background music choice.
Here in Indonesia where the tempeh origins, most of them use plastic too, but some makers use banana leaves or bamboo. For me, tempe that is wrapped using banana leave or molded using bamboo taste better.
@@GourmetVegetarianKitchen teakwood tree leaves, bamboo leaves, pandan leaves, or any palm leaves is ok too as long as they strong enough to be used as wrapper
@@GourmetVegetarianKitchen u can Using every Leaves that Have same size like banana leaves,we using banana leaves coz,Almost every indonesian have their Bananas tree. In the past before Plastic exist people using leaves as their bag Or make wrapping inna market
Wow, this is the very first cooking video of how to make tempeh that can be zero waste, usually people cover it with plastic wrap and honestly, this is amazing. You really provided a much needed alternative, and some extra unique choices that really great, you are the best!
Thank you so much for your kind comment. I avoided making this for so long as I didn't want to use plastic bags to make it. I'm so happy to be able to make it with glass containers!
Remind me when my grandmother still strong enough to harvest her own coffee and soy to make coffee and tempeh. It was a long process and takes a lot of dedication. She didn't sell them, just for our own consumption. I was too young to make a useful help so most of them time I was just watching her while helping a little bit ❤️❤️❤️
I have made all of these, several times, and soy tempeh too. They freeze very well too.The only one that did not work was with orange lentils, they fall apart and remain too soggy to leave in a dish without a wrap. Thanks so much for posting. Thanks to this post and the cultured tofu you taught me to make, I never buy tofu anymore. And we are healthier for it.
I'm so happy to hear about what you do. Yes, tofu is so easy to make and by doing so we can avoid so many unnecessary-single used plastic containers. Thank you so much for sharing this with me!
I have had tempeh starter in my fridge for so long! I didn't want to use so much plastic, and the organic soy beans I buy end up tasting old and inedible.. this video solves all my tempeh-problems. Lol And the last one with rice, lentils, etc., is genius.
This is by far the best tempeh how-to I've seen. It's developing so well in my wine box here. I can't wait to try it with other legumes as well. Thank you!
So I'm looking for a wine box you have one could you give dimensions of your box. I do not live in wine country but my daughter does need to get her on the search for me. Thank yo
@@mardimay5605 I'm using a wooden tofu mould now that works similarly to the wine box. I got it from amazon. It handles the moisture better long-term. :)
I just happen to have them in my house. I used the box to keep my daughter's pencils when she was younger. The glass containers are what I already have in my kitchen. Thank you so much for your kind words!
I love watching your videos... not only are they interesting, informative and pleasing to the eye, they are also very relaxing to watch. Unlike a lot of these videos out there that are loud and in your face, can't stand those kinds of videos! They're just trying to sell their personalities. With you, you are making it all about the foods you are creating. Your videos are the far by the best ones on here. Thanks for taking the time to put them together and for sharing them with us, your recipes are AMAZING!!! 😊👍❤️
I just came from Biofach where Peaceful Delicious had these types of tempeh. Of course I knew there are many more types than soy one but I just was amazed. I love lupine tempeh that one could find in the same show several years back. Now seeing the simplicity of this fabulous craft, let's learn how to do tempeh, plant cheeses, kimchi and other fermentation basics in our kitchen and stop depending on large supermarket chains that can hardly match the quality. It is joy to create beautiful foods for ourselves and loved ones. Thank you for these beautiful videos full of serenity and wisdom.
I want to thank you because thanks to you I can make tempeh, after several failures and therefore waste. In fact, as long as I did it with nylon bags, even if they were perforated and with less humidity, everything went bad. Since I've been doing it in glass containers and without wasting time making the legumes less moist, as well as not using plastic, I've never failed again. It doesn't come very compact, it tends to lose a few pieces when cut, but the mold is well formed both inside and out and tempeh, with any legume, is delicious! So many thanks for your sharing. ❤
I was looking for a short project while my soy sauce and miso paste experiments do their thing. Somehow I found this video you’d just uploaded. Talk about serendipity! I’ll let you know how it turns out. Thanks!
Gourmet Vegetarian Kitchen The soy sauce and tempeh are on hold awaiting delivery of jujubes and culture. The culture is due here in five days. My miso paste is about four months in, only eight to go lol #TheLongGame
This popped up when I searched making homemade tempeh. It's exactly what I need as I've got a shed load of dried black eye peas in my pantry. Going on Amazon now to order my starter. Thanks for a great step-by-step video, it was also very calming.
Aku anak tempe. Tempe mendoan pake sambel kecap, tempe yang dibungkus daun pisang, di celupkan ke tepung yg sudah dibumbui ditambah daun bawang, lalu di goreng sebentar, diangkat dan taruh sambel kecap manis diatasnya, yummie 😄
I recently tried making tempeh for the first time, and swore afterwards that I would never do it again. Trying to keep the temperature constant in my dehydrator was too difficult. Then I saw your method. I successfully made soybean tempeh using your method and am getting ready to try it with chickpeas. I can't tell you how much I appreciate your video.
Hi, thank you for your great effort to post this very important knowledge about vegetarian on how to make Tempeh as vitamin B12 source. My family is a vegetarian since time immemorial and you're right don't ever ever use whatever plastic container, glass is right for us. Fabulous work sister.
Thank you very much for this video @gourmetvegetariankitchen !! Im so happy to have found a way to eat soyfree tempeh did know we could do that ! 🙏🏻🙏🏻🙏🏻 Hi Jose that's so interesting to read about b12 in tempeh ! I've been diagnosed with b12 deficiency but I'm reluctant in taking any supplements and would love to know how to get more b12 in whole food source, I learnt about raw food, and seaweed (but most of the info around seaweed is contradictory). Im also thinking to write my thesis on natural b12 intake on a Vegan diet. Your info and sources would be greatly appreciated 🙏🏻🙏🏻 thank you !
@@GaelleArt ok, i suggest 1. try 50grams of shiitake mushroom daily so that you may gain b12. 2. eggg replacer. 3. organic nutritional yeast. these are all plant base
@@josegustavocastandiello2013 thank you for your suggestions Jose, do you have any sources of information to support these info ? Unfortunately eggs are not included on a vegan diet and although I love nutritional yeast in my recipes, I believe b12 is not naturally present in nutritional yeast and is actually added by the manufacturer. I am looking for natural (= unprocessed) source of b12 that the body recognize and can process 😊 Thanks again for responding 🙏🏻
@@GaelleArt Shitake mushroom Like nori, some mushroomsTrusted Source like shitake contain vitamin B-12, which is rare in plant-based foods. It is likely that these fungi cannot supply your entire B-12 dietary needs each day, but it may be a good source sometimes. Mushrooms can be incorporated into cooking for a tasty lunch or dinner. Keep in mind you would need to consume 50 grams of dried shitake mushrooms to meet your daily requirements of vitamin B-12.
Yeaah.. In some village in indonesia we use non soy bean to make tempe. I eat lamtoro tempe this evening. Its very rare. But we loved to use banana leaves to make tempe (sometimes we used another leaves like jati). The leaves gives tempe extra nice smeels..
The first Tempeh I ever made was your Lentil, Rice, Sunflower + Pumpkin Seeds recipe. Wonderful ❣️ Today I’ll try Soy+Adzuki+Mung Beans with quinoa. You are my inspiration. Thank you so much ❣️
@@GourmetVegetarianKitchen it came out perfect. Right now I’m making Black Beans with yellow Split Beans, Barley and Sesame. Always guided by your example. Thank you 🙏
Just wanna tell u how inspiring u hv been in my journey for healthier living❤ I hv tried making tempeh- black bean, red bean, chick peas , all in banana leaves with success. Your vegan cheese recipes r my next adventures!! Thank u once again…. I hv shared with my lived ones your channel n blog! ❤ fr Spore.
The best way to serve tempe is to fry them (tempe goreng). You can only use water and salt for seasoning (if u want it to be tastier you can add mashed garlic) and soak tempe just for a moment, and then pour oil on your pan, and fried them until golden brown.
Awesome, I was recently looking into making my own tempeh (which I go through a lot of) but was put off by all of the plastic involved and the complexity. From this I think I already have everything I need (minus the cultures) and will give it a try! Thanks
Thank U soooo much! Your recipes are awesome , i have learned sooo much thanks to you, and the way you have filmed those recipes ( focus on the hands , music , subtitles is so soothing for my mind, as well as nurturing 👏🏼👏🏼👏🏼💫🙏🏼 Infinite Blessings and Gratitude 😍🎊🐝🌈 Réa
Thank you so much for this video, i always felt turned off my the use of plastic bags so I’m very happy to know I can use other containers just fine! Where I live it’s cold especially in the winter, so I found a yoghurt maker that I can set the ideal temperature to, I hope it’ll work, your tempeh is inspiring!
Awesome, I will definitely give your method a try because I would like to stay away from the plastic wraps and by now I have not been lucky with the other methods I found here on youtube. They do not work for me. Thank you very much for this very fine tutorial.
Cut thin slices .5/1cm thick, marinade in chicken bullion, coriander seeds,salt, msg,white pepper make sure the marinade is bold/strong. Fry it up. Or you can then dip it in batter and then fry it up. Some go full crispy but traditionally when using batter you want it to be crispy on the outside(batter) and half cooked on the inside(steamed from the frying). Coriander seeds is key guys.
awesome video, very elegant and straightforward something i cannot understand is how moist the beans are -- usually in every guide they ask to dry them very consistently also your fermentation times are very long, yet you manage to produce consistent tempeh without apparent microbial growth... where did you learn of such a method? also about the "firmness" in fridge, how did you learn about it?
I'm Indonesian, this kind of making is more aesthethic than we actually make Tempe.. It's very eco friendly, i appreciate it. I think you forgot to say "Ragi".
my favorite is soybean tempeh followed by okara tempeh and then adzuki bean tempeh. I really want to make peanut tempeh but haven't gotten around to it.
@@GourmetVegetarianKitchen Well, I tried it. I must have done something wrong, it all turned black. Maybe a better effort sterilizing everything?🤔 Will try again soon, not giving up yet. 🙂
That’s really interesting! I don’t really like tempeh, or at least the times I have tried it before, I just didn’t like it. But your video just showed me, that there are multiple possible variations. So I’ll try to find one that I like, and then I’ll definitely try out doing it myself based on this video. Thanks a lot!
Secret of tempeh 1. Tempe ingredients 2. temperature 3. container Secret of cooking it 1. time of ripeness its controling the taste 70% ripe 100% ripe 130% ripe 2. The cooking spices ingredient is controlling the taste too 3. Cuting size of cooking is determined pleasure of eating it and absorb the spices 4. Dip time of spices is key too 5 just recommend the soy sauce and garlic is tempe bestie
@@GourmetVegetarianKitchen try dip tempe in simple sambal .... paste from some of 10s fried (hot) garlic and salt + 1-2 bird chili 70% ripe tempe still bit crumble but the pleasure is different
They are so perfect your tempehs! 💜 I followed your recipe for the most part but, put the glass containers in the oven with light on. They were done in 36 hours. One of the containers got blackish mold. Just a very light coating over some of the white. I think maybe it was closer to the lightbulb although I rotated them. I guess I don't need an incubator if my house is warm enough? And is the mold I talked about natural if fermented a few hours too long? Oh, and I experimented and made a jasmine rice, hemp seeds, quinoa, hazelnut, nori tempeh. It was very yummy 😀
@@mariagaribay7290 as long as it's black spores and not another type of mold, then my safe and tried answer is yes - I do however cook my tempeh thoroughly still as I haven't felt courageous to eat it as sushi yet haha
Hi, I'm from Indonesia. Because tempeh is cheap (but healthy) in here, I don't know how to make step by step. This video make me wanna make 1 by myself
I love tempeh! I tried making my own garbanzo tempeh once but it went terribly wrong and started to smell like urine, it was really bad.. :D so i never tried again.. But after watching this i might give it another try with a different starter culture:) thanks for the video :)
This may be absolutely stupid, but has anyone tried this with canned beans and such? If I get organic without preservatives -would this still work? It would just be a tiny bit easier, if it did. Thank you for the video either way. Just ordered my starter online and can’t wait to follow your instructions!
Ohhh'''...thanks you Jeem 🙏🏼...i' m so happy to test new recipes of tempeh 😋🤭...yes...why only soja? It' always a real pleasure to look your receipe ...🙏🏼💖
Dear GVK, first of all: thank you for your beautiful and inspiring videos :) Where I live there's a (very pricey) tempeh manufacturer and they offer tempeh that's been marinated (?) or at least spiced during the process. Varieties such as ground cilantro seeds&garlic, or a mixture of wild herbs for example. Do you think one should add spices and other flavor giving components into the mixture before inoculation or do you think it would be best if you rubbed the tempeh with herbs and such after the mold has fully grown? tysm and have a great day!
I love black bean tempeh. Mine never looks like yours though. I culture it with a heating pad in an incubator. Ive never tried doing it at room temperature because I'm always afraid it will not work.
I was so intimidated with all the instructions when I wanted to make it years ago. Once I decided to go the simpler way, I found out it worked great. It takes more days though.
I use a breathable box to ferment and the moisture dries out to be just right during the process. However, if I have too much liquid, the mold can't grow in the bottom. I failed a few times before I learned about it.
@@GourmetVegetarianKitchen i was surprised too to see how wet the beans were when you added culture. i normally use hairdryer to get moisture out. however i've had good tempe in glass containers and its a great and much more earthfriendly alternative to plastic ziploc bags.
![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
![How to Make Tempeh [Homemade] - Easy Method](/img/tr.png)
I wanted to make my own tempeh for so long but I was so intimidated by all the equipment suggested for making it at home. Also, when I looked closely into making it, my other big concern was all the plastic used.
I decided to give it another try using a wood box and glass containers to make this homemade soy-free tempeh, and I’m so glad I did. Now I’m confident to share with you how making tempeh at home can be easy--plus you can make it with any kind of beans, seeds, and grains!
I hope you try making it too!
Thank you so much for the soy-free tempeh variations. I'm trying to reduce my soybean consumption and your video helped me a lot!
I will. Need to find the starter culture here in my country though. Especially the seed tempeh looked delicious.
@@hunnykebun I'm so glad you find it helpful!
@@tinekejoldersma The lentil, brown rice, and seed tempeh absorbs flavor very well. I like it a lot too. Please check for the tempeh culture online, I'm sure you'll find one.
@@GourmetVegetarianKitchen I hope so. Tempeh lover.
Well if u hard to find some tempe starter, u can make by yourself. Just bought tempeh from asian market or indonesian market. Slice them into little pieces and make it more moldy by covering them in a bowl with saran wrap. Once u notice the mold is growing, open the plastic wrap and let it dry. After 1 day or so, when the tempeh is really dry, u can put them in the food processor and mix them with some rice flour. Sieve it into a good powder. Now u can use it to make tempe in the future.
Thank you so much for the tip, I'll definitely give this a try!
I didn't know this method before. Thank you so much for sharing. I know it's not difficult to find Tempeh culture here in Indonesia, but the method you shared is very interesting plus I can make sure that I pick the best organic resource for my homemade tempeh. But I wonder, is it okay to get Soy tempeh using this method for making Soy-free tempeh? Will it be soy-free still?
@@IgaMaharani i wish still🙃
@@fadhilarahmasabrina7308 I wish so. Thanks :)
this reminds me of making yogurt. cool!
The aesthetics and that simplicity of this video are amazingly beautiful 💕
Thank you so much for your kind comment. It makes me very happy!
I love these cooking demos with NO TALKING. It doesn't clutter the mind and you can really focus on the simplicity of the process of making whole foods. Awesome background music choice.
Here in Indonesia where the tempeh origins, most of them use plastic too, but some makers use banana leaves or bamboo. For me, tempe that is wrapped using banana leave or molded using bamboo taste better.
I know what you mean. I wish I can get banana leaves locally too.
Be sure to use the right kind of banana leaves.. Once I was using the wrong kind of banana leaves to cook pepes and it made my dish taste bitter 😅
@@GourmetVegetarianKitchen teakwood tree leaves, bamboo leaves, pandan leaves, or any palm leaves is ok too as long as they strong enough to be used as wrapper
@@GourmetVegetarianKitchen u can Using every Leaves that Have same size like banana leaves,we using banana leaves coz,Almost every indonesian have their Bananas tree.
In the past before Plastic exist people using leaves as their bag Or make wrapping inna market
Wow, this is the very first cooking video of how to make tempeh that can be zero waste, usually people cover it with plastic wrap and honestly, this is amazing. You really provided a much needed alternative, and some extra unique choices that really great, you are the best!
Thank you so much for your kind comment. I avoided making this for so long as I didn't want to use plastic bags to make it. I'm so happy to be able to make it with glass containers!
@@GourmetVegetarianKitchen Thank you too, for your hard work and consideration for the enviroment, this trully is beautifully made in so many ways!
is it harmful to use plastic conteiners?
Remind me when my grandmother still strong enough to harvest her own coffee and soy to make coffee and tempeh. It was a long process and takes a lot of dedication. She didn't sell them, just for our own consumption. I was too young to make a useful help so most of them time I was just watching her while helping a little bit ❤️❤️❤️
Aww..I can picture what you are telling clearly, thank you for sharing your story, it's very sweet!
I have made all of these, several times, and soy tempeh too. They freeze very well too.The only one that did not work was with orange lentils, they fall apart and remain too soggy to leave in a dish without a wrap. Thanks so much for posting. Thanks to this post and the cultured tofu you taught me to make, I never buy tofu anymore. And we are healthier for it.
I'm so happy to hear about what you do. Yes, tofu is so easy to make and by doing so we can avoid so many unnecessary-single used plastic containers. Thank you so much for sharing this with me!
Thank you for sharing these vegan recipes. ❤
I have had tempeh starter in my fridge for so long! I didn't want to use so much plastic, and the organic soy beans I buy end up tasting old and inedible.. this video solves all my tempeh-problems. Lol
And the last one with rice, lentils, etc., is genius.
The lentil, rice and seeds is very tasty. I hope you make it soon!
So even your old organic soy beans tasted good after being made into tempeh? Am contenplating as I have some old buckwheat.
yes very informative
holy crap this kitchen. The all clad pots, the flaweless gas stovetop, the seperate filtered water tap over the deep sink!
This is by far the best tempeh how-to I've seen. It's developing so well in my wine box here. I can't wait to try it with other legumes as well. Thank you!
I'm so happy to hear it, thank you so much for letting me know. I made it with mung beans and red azuki beans last week, and they turn out so good!
So I'm looking for a wine box you have one could you give dimensions of your box. I do not live in wine country but my daughter does need to get her on the search for me. Thank yo
@@mardimay5605 I'm using a wooden tofu mould now that works similarly to the wine box. I got it from amazon. It handles the moisture better long-term. :)
@@Alexis-iq7lz thanks
How the two glas boxes fit perfectly into the wooden box. Zen perfection. Love your videos. ❤️
And everything is aesthetic
I just happen to have them in my house. I used the box to keep my daughter's pencils when she was younger. The glass containers are what I already have in my kitchen. Thank you so much for your kind words!
I love watching your videos... not only are they interesting, informative and pleasing to the eye, they are also very relaxing to watch. Unlike a lot of these videos out there that are loud and in your face, can't stand those kinds of videos! They're just trying to sell their personalities. With you, you are making it all about the foods you are creating. Your videos are the far by the best ones on here. Thanks for taking the time to put them together and for sharing them with us, your recipes are AMAZING!!! 😊👍❤️
You make it look so easy, the true sign of a master. Thank YOU.
You are very welcome, I have been making it for a while.
I just came from Biofach where Peaceful Delicious had these types of tempeh. Of course I knew there are many more types than soy one but I just was amazed. I love lupine tempeh that one could find in the same show several years back. Now seeing the simplicity of this fabulous craft, let's learn how to do tempeh, plant cheeses, kimchi and other fermentation basics in our kitchen and stop depending on large supermarket chains that can hardly match the quality. It is joy to create beautiful foods for ourselves and loved ones. Thank you for these beautiful videos full of serenity and wisdom.
I want to thank you because thanks to you I can make tempeh, after several failures and therefore waste. In fact, as long as I did it with nylon bags, even if they were perforated and with less humidity, everything went bad. Since I've been doing it in glass containers and without wasting time making the legumes less moist, as well as not using plastic, I've never failed again. It doesn't come very compact, it tends to lose a few pieces when cut, but the mold is well formed both inside and out and tempeh, with any legume, is delicious! So many thanks for your sharing. ❤
I was looking for a short project while my soy sauce and miso paste experiments do their thing. Somehow I found this video you’d just uploaded. Talk about serendipity! I’ll let you know how it turns out. Thanks!
I'm so glad to hear that you are making soy sauce too. If you can make soy sauce, you'll find making tempeh is very easy!
Gourmet Vegetarian Kitchen The soy sauce and tempeh are on hold awaiting delivery of jujubes and culture. The culture is due here in five days. My miso paste is about four months in, only eight to go lol
#TheLongGame
This popped up when I searched making homemade tempeh. It's exactly what I need as I've got a shed load of dried black eye peas in my pantry. Going on Amazon now to order my starter.
Thanks for a great step-by-step video, it was also very calming.
I'm so glad you found my video and are going to make tempeh soon. Thank you so much for your kind words!
Aku anak tempe.
Tempe mendoan pake sambel kecap, tempe yang dibungkus daun pisang, di celupkan ke tepung yg sudah dibumbui ditambah daun bawang, lalu di goreng sebentar, diangkat dan taruh sambel kecap manis diatasnya, yummie 😄
I recently tried making tempeh for the first time, and swore afterwards that I would never do it again. Trying to keep the temperature constant in my dehydrator was too difficult. Then I saw your method. I successfully made soybean tempeh using your method and am getting ready to try it with chickpeas. I can't tell you how much I appreciate your video.
This is so visually pleasing
Thank you so much, I'm so glad you like it!
The best method I learn so far in making tempeh and the ingredients used, rice can be fermented with beans. 🌷thank you very much
I am in LOVE with your channel omg. I am so glad I found your videos.
Hi, thank you for your great effort to post this very important knowledge about vegetarian on how to make Tempeh as vitamin B12 source. My family is a vegetarian since time immemorial and you're right don't ever ever use whatever plastic container, glass is right for us. Fabulous work sister.
Thank you so much for your kind comment, and you're welcome!
Thank you very much for this video @gourmetvegetariankitchen !! Im so happy to have found a way to eat soyfree tempeh did know we could do that ! 🙏🏻🙏🏻🙏🏻
Hi Jose that's so interesting to read about b12 in tempeh ! I've been diagnosed with b12 deficiency but I'm reluctant in taking any supplements and would love to know how to get more b12 in whole food source, I learnt about raw food, and seaweed (but most of the info around seaweed is contradictory). Im also thinking to write my thesis on natural b12 intake on a Vegan diet. Your info and sources would be greatly appreciated 🙏🏻🙏🏻 thank you !
@@GaelleArt ok, i suggest 1. try 50grams of shiitake mushroom daily so that you may gain b12. 2. eggg replacer. 3. organic nutritional yeast. these are all plant base
@@josegustavocastandiello2013 thank you for your suggestions Jose, do you have any sources of information to support these info ? Unfortunately eggs are not included on a vegan diet and although I love nutritional yeast in my recipes, I believe b12 is not naturally present in nutritional yeast and is actually added by the manufacturer. I am looking for natural (= unprocessed) source of b12 that the body recognize and can process 😊
Thanks again for responding 🙏🏻
@@GaelleArt Shitake mushroom
Like nori, some mushroomsTrusted Source like shitake contain vitamin B-12, which is rare in plant-based foods. It is likely that these fungi cannot supply your entire B-12 dietary needs each day, but it may be a good source sometimes.
Mushrooms can be incorporated into cooking for a tasty lunch or dinner. Keep in mind you would need to consume 50 grams of dried shitake mushrooms to meet your daily requirements of vitamin B-12.
Eres una mujer increíble! Fascinada con todas tus recetas! Gracias por entregar tanto amor en la cocina ! Cariños desde 🇨🇱😊
Moldy
Thank you so much for your kind comment, I really appreciate it!
I've only read about making tempeh (never seen it made before). thanks for this!
You're welcome, I'm glad you know how now.
Yeaah.. In some village in indonesia we use non soy bean to make tempe. I eat lamtoro tempe this evening. Its very rare. But we loved to use banana leaves to make tempe (sometimes we used another leaves like jati). The leaves gives tempe extra nice smeels..
I know what you mean about using banana leaves. Unfortunately, I can't get them easily where I am.
i had always wondered how to make difft bean tempeh and now everybody is doing it. love it.
Loved that you didn't use plastic. I don't usually make tempeh because of those dreadful poked ziplocks. I'm definitely using your method now.
The first Tempeh I ever made was your Lentil, Rice, Sunflower + Pumpkin Seeds recipe. Wonderful ❣️
Today I’ll try Soy+Adzuki+Mung Beans with quinoa. You are my inspiration. Thank you so much ❣️
Wow, thank you so much for letting me know, I'm very happy to hear it!
@@GourmetVegetarianKitchen it came out perfect. Right now I’m making Black Beans with yellow Split Beans, Barley and Sesame. Always guided by your example. Thank you 🙏
Just wanna tell u how inspiring u hv been in my journey for healthier living❤
I hv tried making tempeh- black bean, red bean, chick peas , all in banana leaves with success.
Your vegan cheese recipes r my next adventures!!
Thank u once again….
I hv shared with my lived ones your channel n blog!
❤ fr Spore.
The best way to serve tempe is to fry them (tempe goreng). You can only use water and salt for seasoning (if u want it to be tastier you can add mashed garlic) and soak tempe just for a moment, and then pour oil on your pan, and fried them until golden brown.
Very interesting, I might try it too. Thank you for sharing!
You. Are. Awesome. Thank you for sharing your talents with all of us😊
You're welcome. Thank you so much for your kind comment!
Beautiful peaceful relaxing video 🧖🧖🧖 thank you for sharing
Thank you so much, I'm so glad you enjoy it!
Wow i appreciate your creativity with different kind of beans.
Thank you for showing a plastic free, zero waste, way of making tempeh 🤩
Awesome, I was recently looking into making my own tempeh (which I go through a lot of) but was put off by all of the plastic involved and the complexity. From this I think I already have everything I need (minus the cultures) and will give it a try! Thanks
Yes, the plastic bag issue was the reason for me to start making my own too. I'm so glad you'll give it a try.
Thank U soooo much! Your recipes are awesome , i have learned sooo much thanks to you, and the way you have filmed those recipes ( focus on the hands , music , subtitles is so soothing for my mind, as well as nurturing 👏🏼👏🏼👏🏼💫🙏🏼
Infinite Blessings and Gratitude 😍🎊🐝🌈
Réa
Thank you so much for this video, i always felt turned off my the use of plastic bags so I’m very happy to know I can use other containers just fine!
Where I live it’s cold especially in the winter, so I found a yoghurt maker that I can set the ideal temperature to, I hope it’ll work, your tempeh is inspiring!
Hey I got a bread proofing box with a heat pad on the bottom. Do u place a towel or something on the heat pad itself or what do ya do?
Such level of elegance.
Thank you so much!
Ah... This remind me the day im used to make tempe for biology class. I nade alo of them with my friend and we cooked them together. So much fun
aww.. that's great, thanks for sharing your experience!
Awesome, I will definitely give your method a try because I would like to stay away from the plastic wraps and by now I have not been lucky with the other methods I found here on youtube. They do not work for me. Thank you very much for this very fine tutorial.
Cut thin slices .5/1cm thick, marinade in chicken bullion, coriander seeds,salt, msg,white pepper make sure the marinade is bold/strong. Fry it up. Or you can then dip it in batter and then fry it up. Some go full crispy but traditionally when using batter you want it to be crispy on the outside(batter) and half cooked on the inside(steamed from the frying). Coriander seeds is key guys.
I just learned something new and useful. Thank you. Liked and subscribed.
I'm glad you did, thank you for your support!
new information
Thank you!! 😊 I can’t wait to try this & love the non-soy alternatives 🙏
Your videos on Tempe are the best and now I'm going to try to make my own
awesome video, very elegant and straightforward
something i cannot understand is how moist the beans are -- usually in every guide they ask to dry them very consistently
also your fermentation times are very long, yet you manage to produce consistent tempeh without apparent microbial growth... where did you learn of such a method?
also about the "firmness" in fridge, how did you learn about it?
I'm Indonesian, this kind of making is more aesthethic than we actually make Tempe.. It's very eco friendly, i appreciate it. I think you forgot to say "Ragi".
You are a genius. Greetings from an indonesian who is also a usa citizen.
Thank you for your compliment, and hello!
Thank you for this beautiful video! I love making my own tempeh but did not like using ziploc bags. Can't wait to do it this way now.
You're welcome and thank you. Me too, the ziploc bag method kept me from making my own tempeh for so long. I was so happy with this simple method.
Can't wait to try it by myself..!
Thank you very much :)
Greetings from Germany
Hola. Mientras lo dejas fermentando ¿dónde lo guardas?. Muchas gracias por este video.😃
my favorite is soybean tempeh followed by okara tempeh and then adzuki bean tempeh. I really want to make peanut tempeh but haven't gotten around to it.
Wow, I just love this video. It's well done, thorough and very calming. Can't wait to give it a try.
Thank you 😊
Thank you so much for your kind words. I'm so glad you'll try it soon!
@@GourmetVegetarianKitchen
Well, I tried it. I must have done something wrong, it all turned black. Maybe a better effort sterilizing everything?🤔
Will try again soon, not giving up yet. 🙂
wow... looks like there is no plastic in her kitchen..such an aesthetic video to watch and may be try someday :) Thanks !!!
Thank you so much for your kind comment. I still have to use some plastic too, but try not to whenever I can.
Tahu (tofu) and Tempe is the cheapest lauk (side dish) in Indonesia. The most popular too. Tahu Tempe everywhere.
Wkwkwkwkw more to main dish. We literally can't live without those two😆
Great and simple Idea. I will try that and I hope it works, too. Thank you 🙏♥️
Thank you for making this video! So relaxing and informational.
You're welcome, and thank you so much. I'm glad you like it!
That’s really interesting! I don’t really like tempeh, or at least the times I have tried it before, I just didn’t like it. But your video just showed me, that there are multiple possible variations. So I’ll try to find one that I like, and then I’ll definitely try out doing it myself based on this video. Thanks a lot!
Thank you so much for your kind comment. I'm so glad you are going to try making your own!
Secret of tempeh
1. Tempe ingredients
2. temperature
3. container
Secret of cooking it
1. time of ripeness its controling the taste
70% ripe 100% ripe 130% ripe
2. The cooking spices ingredient is controlling the taste too
3. Cuting size of cooking is determined pleasure of eating it and absorb the spices
4. Dip time of spices is key too
5 just recommend the soy sauce and garlic is tempe bestie
You know a lot a bout tempeh, thanks for sharing!
@@GourmetVegetarianKitchen try dip tempe in simple sambal .... paste from some of 10s fried (hot) garlic and salt + 1-2 bird chili
70% ripe tempe still bit crumble but the pleasure is different
@@agussururi1195 do you know, how much ripe % is tempeh mendoan?
@@MrBie its hard decide .... each temperature number and time is different for reach 100%
We basically can make tempe from any kind of beans. Just don't try make tempe from grated coconut.
They are so perfect your tempehs! 💜
I followed your recipe for the most part but, put the glass containers in the oven with light on. They were done in 36 hours.
One of the containers got blackish mold. Just a very light coating over some of the white. I think maybe it was closer to the lightbulb although I rotated them. I guess I don't need an incubator if my house is warm enough? And is the mold I talked about natural if fermented a few hours too long? Oh, and I experimented and made a jasmine rice, hemp seeds, quinoa, hazelnut, nori tempeh. It was very yummy 😀
Nice! The black spots are the mold sporulating! You can mix those parts into a dust for inockulating your next batch!
@@sinfulhealer2110 mine got those black sporas on the top! Is it still okay to eat it?
@@mariagaribay7290 as long as it's black spores and not another type of mold, then my safe and tried answer is yes - I do however cook my tempeh thoroughly still as I haven't felt courageous to eat it as sushi yet haha
thank you it looks so professional my question is the mold is good for the health ?
apologise for the ignorance i am new at this thank you
As always I enjoy your videos on making healthy vegetarian food at home...
Thank you so much for your kind comment!
Beautiful video and inspiring for different kinds of protein to use!
Thanks so much!
Owesome.....simple way to make tempeh ...👍so glad to know you made this video ...i would try to make seems like you👍👍👍👍👍
Thank you, it's indeed very simple!
@@GourmetVegetarianKitchen 👍
Thanks for sharing! Mine came out great. I wondered what would happen if you add diced peppers or onion before the starter
I haven’t done it before so I can’t tell you for sure.
Thank you for sharing your such a blessing for my health and of my daughter 4yr. We will try your recipe soon :)
Thank you, I'm glad you'll try it soon!
So much easier with your recipe. Thank you for sharing!
You're welcome, I'm so glad you think so.
Hi, I'm from Indonesia. Because tempeh is cheap (but healthy) in here, I don't know how to make step by step. This video make me wanna make 1 by myself
Coming from Indonesia, you definitely have to make your own tempeh! :)
love this video, tempe is one of my favourite food
Thank you so much, I'm so glad you like it!
I've been curious about how to make multigrain tempeh. Thank you for this video!! Can't wait to try :)
I love tempeh! I tried making my own garbanzo tempeh once but it went terribly wrong and started to smell like urine, it was really bad.. :D so i never tried again.. But after watching this i might give it another try with a different starter culture:) thanks for the video :)
Please try again and don't give up!
Love this minimalist video recipe. Beautiful content.
As a javanese vegetarian, this is one of my favorite source of protein.
Thanks for this! I finally have some better approaches to this.
Thank you for this walk through video. I found it very helpful!
Saya suka tempe❤
Love what I have seen so far! You are outstanding.
You have a new sub! :)
This looked so much fun!
It's very fun to see the mold grows each day!
Amazing idea! Thank you! I am trying it today... cant wait till it’s ready.
Thank you so much. i'm so glad you are going to make it!
Great video, very appreciative of your work and shared knowledge. Thank you 👍
Moldy
@@supremegrandmaster6841 moldy bean gang
qué maravillosoooooo todo lo que haces. quieroooo aprender. das cursos?
Absolutely lovely, thanks for sharing.
My pleasure, thanks for watching!
Its so relaxing......
Thanks for the recipe!! I will tried to make it new variations 🤩
You're welcome, i'm glad you are going to try this!
This may be absolutely stupid, but has anyone tried this with canned beans and such? If I get organic without preservatives -would this still work? It would just be a tiny bit easier, if it did. Thank you for the video either way. Just ordered my starter online and can’t wait to follow your instructions!
I eat tempe and tahu ( toufu ) almost every day. Fried tempe is good for beers !!!
Ohhh'''...thanks you Jeem 🙏🏼...i' m so happy to test new recipes of tempeh 😋🤭...yes...why only soja? It' always a real pleasure to look your receipe ...🙏🏼💖
Thank you so much, Violette. I hope you'll make it soon!
Wow you are amazing! I really appreciate these videos, thank you!
Thank you so much, I'm so glad you enjoy it!
When I was young my Mother love to made tempeh using another beans not soybeans it's taste very good
Wonderful!!! THANK YOU!
Dear GVK, first of all: thank you for your beautiful and inspiring videos :)
Where I live there's a (very pricey) tempeh manufacturer and they offer tempeh that's been marinated (?) or at least spiced during the process. Varieties such as ground cilantro seeds&garlic, or a mixture of wild herbs for example. Do you think one should add spices and other flavor giving components into the mixture before inoculation or do you think it would be best if you rubbed the tempeh with herbs and such after the mold has fully grown? tysm and have a great day!
subtitulos en Esoañol, por fabor, muy bien elaborado,, muchisimas gracias
You're welcome. I don't know how to add subtitles to my videos yet, but I should learn soon.
Thanks so much for sharing!
¡Me gusta! 👍🏼
I love black bean tempeh. Mine never looks like yours though. I culture it with a heating pad in an incubator. Ive never tried doing it at room temperature because I'm always afraid it will not work.
I was so intimidated with all the instructions when I wanted to make it years ago. Once I decided to go the simpler way, I found out it worked great. It takes more days though.
@@GourmetVegetarianKitchen I'm going to test your way to see
I love your channel so much
Thank you so much for your kind & sweet words.
Strange it seemed, like your cooked beans are still extremely moist for the fungi to grow, yet it turned super good
I use a breathable box to ferment and the moisture dries out to be just right during the process. However, if I have too much liquid, the mold can't grow in the bottom. I failed a few times before I learned about it.
@@GourmetVegetarianKitchen i was surprised too to see how wet the beans were when you added culture. i normally use hairdryer to get moisture out.
however i've had good tempe in glass containers and its a great and much more earthfriendly alternative to plastic ziploc bags.
I'm looking forward to your video on how to make tempeh starter.
I'll look into it soon. Thank you for the idea!
@@GourmetVegetarianKitchen can you make a video about how to make koji rice from culture? Thank you