Hi, there! You are so much welcome. This is one of the ways to make your own tempeh starter. Please check the other video on making your own tempeh starter using steamed rice as media. It is the industry standard and much more straightforward, no need to de-hull. Hopefully, from now on, you won't need to buy a tempeh starter. Francius
Hi there from new zealand. Ive been trying to make tempeh. We arent allowed soy here due to fungus. My water cupboard is 32 deg c. I get mycilkium in 1 day; better in two; and alcohol at 2.5 days. How??? Boiling kills the yeasts? The alcohil kills the mycillium. My house stinks of a weird vanilla flavour like cookies??
Hello Francius, thank you for all your tempeh videos. By the way, your videos on making tempeh are the best there are here on TH-cam. Thanks to you I now have my very first batch of tempeh in the incubator as I type this message. I used my solar cooking oven that I built as the box as it is already insulated well with 6 layers of cardboard lining the walls and floor. I placed 4 quart canning jars, one in each corner inside to serve as standoffs for the rack supporting the bags of fermenting tempeh. One of the jars is filled with water with an aquarium heater submerged in the water as a heat source. It takes a couple hours to come up to a steady temperature but holds it there very evenly. Question: When you made your starter in this video you used soy beans for the base and then thinned the ground soy with rice flour. Yet in your video on renewing old starter to give it fresh life you used simply steamed rice and then added that to the original starter giving it a boost. This makes me wonder.......does it matter what type of base you are using to make the starter? Will rice, soy beans, other legumes and grains etc. will they all work equally well as long as they are given enough time to produce the black spores? Thanks.
Hi, Chris2! Thank you for your compliments! You are a creative tempeh maker yourself! I congratulate you on your first successful tempeh-making. It looks like your incubator is perfectly functioning! Good job! On tempeh starter making, I did upload a video on tempeh starter making using rice-based. Check this out: th-cam.com/video/x80K4RgApxA/w-d-xo.html Both soybean-based and rice-based are good. The industry uses rice-based. I prefer rice-based for two reasons: first rice is available in our household every day (we are rice rice-eating people), second you don't need to de-hull rice. Enjoy your first batch of tempeh! Francius
Hi, there! You can find any information about tempeh on this channel. If you still need more information please do not hesitate to let me know. I answer all questions and comments. Please share this channel so tempeh will be known all over the world. Francius
I am appreciate yr video very much. I have a question, why we need to mix with Rice Flour. Some more, Rice Flour need to roast until brown color. Thank you
The spores we produce are too strong to be used directly, so they must be thinned a little bit. The rice flour must be roasted to eliminate the unwanted culture that might stay in the flour. Francius
Hello Francius, I am new to the tempeh journey. Your videos are the best to learn all the aspects of tempeh making. You make it look so simple and easy. After some trials, now my tempeh looks really good. I live in a warm place and do not require incubator. Would you please guide me how to make tempeh starter without using the incubator.....thank you for the great videos....God Bless.....
Hi, there! Congratulations on your success with your tempeh production. The main points of making the starter are the same as making tempeh. The difference is for making the starter the aim is to produce the spores, not the tempeh. So follow the tutorial about making the tempeh starter, skip putting it in the incubator just leave it at room temperature, and wait until black spores are seen. You can dry it in the sun, maybe two to three days in a row until it's completely dry. The rest is the same. Good luck! Francius
Hola. Muchas gracias. ¿Puedo hacerlo con garbanzos o cualquier otra legumbre? Aquí en Venezuela es dificil conseguir soya de buena calidad. Si acaso se consiguen son muy viejas y tienen gorgojos.
Hi, Lili. Apa kabar? Salam kembali from OR. All tempeh starters in the market are rice-based for several reasons: 1) It is cheaper, rice is 30% cheaper than soybeans. 2) You don't need to de-hull rice. In terms of quality, there is no difference.
Hi, Amira! Good to hear you think the video is helpful. If you still have any questions please don't hesitate to let me know. Please share this channel, and don't forget to subscribe! Francius
Hello Francis! thank you (and congrats) for all your content, it is extremely useful and great quality. I have a question regarding the container for the initial spores harvesting, is it ok if I use a glass container covered with a napkin instead of a plastic one? I dont have one that is so shallow and large. Thank you! Lola
Hi, Lola! Thank you to you too! You can use any container. It is only low heat, 31C or 88F, just make sure you spread it thin so you can have more mycelia on the surface and get more spores. When you cover with a napkin using a wet napkin, make sure you re-wet the napkin every 6 hrs or so to prevent it from drying and your tempeh loses its humidity. The humidity is important for the mold to grow. Let me know your result! Good luck!
nice video, ty! but how come all other youtbers recommend making holes in the zip lock bags when incubating the tempeh, but you manage perfectly with no holes in 18:30 ?
I am sorry for confusing you. All of my bags are pre-perforated. I didn't mention it in this one, but in all of my videos, I always advise to do perforating in batches using a cardboard template before filling. In 19:03 you can see clearly it is a perforated bag.
Hi Francius. Well I thinned my pure starter with 200g as suggested and then tested. I used 1 teaspoon for 300g of dried soybeans. It worked but not as well as I would have liked. In retrospect maybe I didn't get enough black spores or maybe the starter I used was a bit weak. I intend testing mine again using 2 teaspoons and will see how that goes.
Hi, Suzanne! That is true. If you started out with a weak starter you will get fewer spores. But you don't have to throw it away. Double your dose until you get the expected result. I have experience with this thing and triple my dose before I get a good result. Good luck.
Hi Francius! 😊 I have prepared the tempeh starter woth the flour. How ling should I wait until using it? Does it make any difference if I store it in the fridge ( Always done it for the commercial starter) insted of the freezer? Thanks
Hi, Henry! Happy New Year! You can use it right away. Storing in the freezer is for a long time storage like a year or two. For daily use just store at room temperature. Francius
Does one have to thin it? i know it gives more, but do you have to for some reason? I would like to have more bang per buck, but thinning it, does that impact how much I need per tempeh batch, make it weaker, or anything? Knowing how respected you are for this around the globe makes me respect your advice mate
The starter you buy commercially is a thinned one, never pure spores. Pure spores will be too strong for inoculation and difficult to spread to the beans. The rice flour is used to help spread the spores to the beans. One tsp of a regular starter actually only contains one-quarter of tsp of pure spore or less. Imagine how difficult it is to spread pure spores to the beans. Pure spores are like condensed milk. You wouldn't want to drink it without thinning. Francius
I am so happy to have your found your videos! You have helped me enormously in my tempeh making efforts. Thank you so much. I am about to have a go at making my own starter from tempeh and I am wondering if I can use brown rice flour as the thinner?
Hi, Suzanne! It is good that you find this channel useful. The goal of this channel is to promote tempeh to the world. To answer your question, yes you can use any rice flour as the thinner (no glutinous rice, though). If there are still any questions, don't hesitate to let me know!
Hi Francius. I have just ground up my dried mature tempeh and am ready to mix in the pan roasted rice flour. I used 300g of "tempeh ready" soybeans but have only ended up with 75gms of pure powder whereas in your video you got 112gm. I'm wondering now if perhaps I should adjust the amount of rice flour to 200g? I have seen an earlier post discussing the 300gm vs 300gm of tempeh ready beans. Would you mind confirming which it is for me? I am so excited to have got this far. I had a couple of failed batches but then I built an incubator following your design. It works so well! Thank you for all your help.
Hi, Suzanne! Good to hear about your success. It really doesn't matter either 200 or 300 grams of roasted rice flour to thin your pure spore. The most important is the final step (the test) you will do after that. It will show the real strength of your homemade starter. I prefer using 200 grams which will give you a little stronger starter. Francius
Hello Francius I do have a question that is bothering me After the incubation of 72h. You say to leave it to dry for another 2 days on incubator heat. So Do I understand it correctly, that we shouldnt turn the temperature up above 42*C? I am confused - because theres user down in the comment section that left the tempeh (Without incubator heat) and It went bad. But now I'm worried - that If I left tempeh to dry with 32*C the results will be the same - Even WITH INCUBATOR HEAT Francius please tell me in what temperature we should dry the tempeh in the incubator?
Hi, Cloufish! Use the same temperature 31C (88F). The one user that got fouled tempeh because this person took them OUT of the incubator and laid them in the kitchen, so no heat to dry the tempeh. I never say to take it out of the incubator unless you want to dry it in the sun. So for the last 2 days, the incubator functions as a food dehydrator until it is completely dry and ready for grinding. Do not grind unless it is completely dry! You can change the temperature setting up to 38C (100F) but it is not necessary. Two days at 31C (88F) is enough if you spread your rice tempe thin enough. Francius
Hi, twasever! Thank you for subscribing to my channel. You will get anything you need to know about tempeh in this channel. The incubator is one of self-made or do-it-yourself. You can make it yourself, or ask someone to help you, by following this video: th-cam.com/video/1MG0-f97hxw/w-d-xo.html. Or, this one: th-cam.com/video/mj9qcqRjCwg/w-d-xo.html, for a simple non-automatic one. Let me know if you still have any problems with it. You can contact me on my email. It is on the homepage. Francius
Hi Francius - thanks so much for taking the time to post such an informative video on making tempeh starter. May I please ask why you first roast the rice flour in a pan before adding to the pure tempeh starter? Thank you again :)
Hi, anne-marie! Rhizopus, the tempeh mold, grows in a cooked environment. That is why we cook the beans when we make tempeh. Unroasted rice flour is 'raw', while roasted one is 'cooked'. The second reason is roasting kills the unwanted organism that may interfere with the fermentation process.
Hi Francius, happy NY. Wondering if you have a suggestion. I tried your method two times and both times left me with starters that are too dark in colour. Using the starter, the tempe ends up with multitudes of dark dots due to the starter particles (not because they were over ripe). On second go I tried to start the drying stage earlier before too many dark areas appear but after leaving it to dry for a few more days it became darker and darker again. Do you think the drying process is too slow and allowed too much sporulation? Can it be dried in the sun? Is it neccessary to see sporulation before starting the drying process? TIA
Hi, there! The darker your starter the better. The dark or black color is the color of mature spores, you need to get more black spots not less. Nothing wrong with it. Do not dry earlier or before the sporulation is complete. Your drying method may not be powerful enough. You can dry the sporulated tempeh in a strong sun. Do not dry over 100F/40C otherwise, the heat will kill the spores. You said you used the starter to produce tempeh and they got black spots. It is a different story. The black spots are mature spores because you let them ferment too long. They don't come from your starter. You can stop this sporulation process by storing your tempeh in the freezer. These black spotted tempeh are not failed tempeh. They are safe to consume. In this case, black is beauty! Francius
@@francius1003 Thank you for your reply francius. The tempeh we got was not because of mature spores though. I think maybe I need finer mesh sifter. We share with friends, based on reviews, it seem pure white has the greater visual appeal.
Hi, Jiayi Chan! The microorganism is called Rhizopus oligosporus, and sold in the market as a tempeh starter. I use Raprima made in Indonesia, and you can find in Malaysia easily! You can get it from eBay. Francius
Hi Francius, thank you for this helpful instruction. Do you leave the incubator all the time open? And do ypu leave the ready Tempeh starter in the refridgerator or the freezer?
Hi, Amira! No, the lid should always be closed so the temperature controller can maintain the temperature at 88F. For immediate use store the starter at room temperature. You can store in fridge for a couple of month, and for longer period 1-2 year keep it in the freezer. Francius
Hello Francius! You mentioned that you use 3g of starter for 300g of soybeans. Is 300g the dry weight or weight after soaking+cooking? Thank you, and great content by the way :)
Hi, Stefan! It is based on the dry weight before cooking. It is supposed to be 2% (at least) of the weight of the beans to make a tempeh starter. In the video I use 6 grams of starter for 300 grams of dry beans. Francius
@@peiweilim6516 During fermentation use a wet napkin and re-wet it every 6 hrs or so to prevent the bean from losing humidity. In the video, it is not shown.
@@francius1003 Thanks for your guidance. I am following your method to make the tempeh starter. I live in a tropical country. By Day 2, I have already observed black dots on my tempeh. Can I shorten my fermentation from 72 hours to 48 hours?
Hello Francius! During the process of making my own starter, I am at the point where you suggest using browned rice flour. Would it be a problem to use all-purpose flour instead of rice flour? And thank you for all your videos. They are are such a big help!
Hi, Wayne! Yes, you can! The purpose of the flour is to thin the original spores to make it easy to spread over the soybeans when you apply it. General-purpose flour comes from grain, just like rice. So it's not a big deal. Please share your experience! If you still have any questions just let me know. Francius
@@francius1003 Hi Francois, hopefully I can add pictures. Normally, and also with this batch, I let my tempeh mature totally. Always allow 48 hours because I like the mature flavor. New batch with new starter. Mycelium has turned totally black inside and out. No bad smell. No bad taste. Finished tempeh is dryer than normal. Any thoughts?
@@waynesmith1124, It looks like you have a successful spore farming. Follow the next step of drying and grinding. You can send pictures to my email fsuwono@gmail.com Francius
hello again Francius! I'm trying to produce my own tempeh starter, what I did was the following: inoculate soybeans with tempeh starter spores bought commercially incubate for 48 hours leave the tempeh to mature on its own heat with no incubation for another 3 days the tempeh is now mostly grey and black, with some white here and there, but it is starting to smell bad. my question is, is it safe to harvest spores from the tempeh even though it has a bad smell? thank you in advance
Hi, Sonny! It looks like your tempeh is spoiled. You cannot use it for a tempeh starter. Step 1 or Spore farming is 72 hrs where you get the mature spore (black/grey spot). Then Step 2 Harvesting: leave the tempeh open to INCUBATOR HEAT (not on its own heat) without the lid to dry. I think you did some mistakes in this step. When you leave your tempeh on its own for 3 days it will go bad for sure, instead of drying. In these 3 days, it needs the incubator heat to dry. The incubator now functions as a food dehydrator. So, you see, during the whole process everything is under the incubator heat, especially the last 3 days. Your Step 1 is good because you get the black spore. Step 2 is completely wrong! Step 2 is drying the tempeh using the incubator heat! Don't get discouraged! Try again!
Hello again Francius, thnx for the video...all your videos, I truly enjoy them and I love that you ALWAYS reply - thanks so much. I decided to used dry red beans. Is it normal to have a very strong not so nice smell while incubating? The first batch failed and the smell was horrendous...not even my chickens ate it. On my second batch, 10hrs now, and I am beginning to smell a strong smell again. Is it normal for red beans to have a distinct smell? I have done chickpeas tempeh and no problem but trying red beans are proving a challenge. Any suggestions? Thnx ~Michelle
Hi Michelle. I never try red beans. A bad smell is a sign of failed fermentation. Is it overheated? You can do some elimination experiments: Do both in soybeans and the other beans at the same time. If both failed it may be the temperature. If only the other bean fails then it is that bean is the problem. Keep me updated! In any case, don't get discouraged. Find out why it failed. To check whether your new homemade starter is potent or not, do both starters in one shot for comparison. I made my own starter, and some other subscribers too, successfully. So yours should be the same. Email me the pictures of your tempeh to fsuwono@gmail.com.
@@francius1003 Awesome, Francius. Thanks so much for your reply. I am a step ahead of you. I am doing both chickpeas and red beans now at the same time to attempt to figure out what the issue is. I will know in another 24hrs. Thanks for your email. I will indeed send u pics once the process is complete. I wanted to contact you and was afraid to ask. I will let you know how things are going. This batch is using the tempeh starter you taught how to make using the rice n tempeh starter. I am so excited to see the outcome. I LOVE tempeh and so does my daughter. It will be ever so wonderful once I get better at the process and make a whole batch to keep handy for mealtime. Thanks again and I will send you pics later. Namaste~Michelle
Thank you sir for the video. I've seen everyone punch holes in their bags and you didn't, I'm so confused lol. I haven't been successful I realize now because my beans were to wet.
Hi, Lawrence! My bags are all pre-perforated. See my tutorial on how to pre-perforate your bag professionally, not just poking after you fill the bag. th-cam.com/video/1gkyGK3rKmk/w-d-xo.html If you air-dry for 20 minutes before inoculation that is enough, the beans need the dampness to ferment. Condensation is normal and will go away after 24 hrs of incubation. Francius
The starter is just a normal starter, can be used with any beans, including adzuki beans. If you freeze it, it can last for 1-2 years. For regular use just store at room temperature up to 3 months.
If you meant making tempeh starter using adzuki, I would say it is not practical. Tempeh starter sold in the market is normally rice-based because rice does not need de-hulling. Secondly, rice is much cheaper than beans: it is 30% cheaper. Soybeans or adzuki beans cost $1 per lb, rice is only $0.60.
Hi Francius, by 300 grams of "tempeh ready soybeans" do you mean soaked, cooked and dried? If so, do you know how many grams of dried beans that would be? 100 grams? 150? Or, did you mean 300 grams of dried soybeans, before cooking. Another quick question: if I use a dehydrator to dry the fully grown spores, it might take less time to dry, right? Thanks so much for your informative videos!!!
Hi, Pauline! In that video 'tempeh ready soybeans' is 'de-hulled, cook and air-dried' beans. It can comes from 160 grams of dry raw beans. Yes, if you use a dehydrator it may take shorter time like drying in the sun. Good luck! Let me know if you still have any questions. Francius
If you can set the oven temperature not exceeding 100F, yes you can. Or, better still if you have the sun just sundry it. Where do you live and how do you make the tempeh?
@@francius1003 Canada,thank you so much for the reply,i make tempe manually just cover it with towel overnight and the nextday i remove the towel and i let them till fermented
@@francius1003 That Is great, I live in Puebla so I have plenty of sun. Thank you very much again, making my own tempeh will help me in these difficult times.
@Coyoti Good to hear you are a tempeh person too. I've been making tempeh in the US for 10 yrs now. Follow all my tutorial videos and you will do good. I read Puebla is a beautiful and one of the safest cities in Mexico. I would want to visit sometime! Good luck!
Hi Francius, lovely video. What is the difference between Soy based starter or Rice starter in your previous videos? which preperation more preferred and why?
Hi, Tomato. I have been asking myself the same question. The result is no different, they produce the same strength of starter, as long as the other parameters are the same. Raprima, the major tempeh starter producer in Indonesia uses a rice base. Traditional people used the old recycled tempeh wrapper, which is basically soy-based. But if you look at the costs it shows a significant difference. One lb of soy costs $0.99, while 1 lb of rice costs only $0.60. Besides, rice is a very common leftover in our household, and you don't have to dehull rice. I personally prefer rice-based.
@@francius1003 Thats a really good point, the cost. I never though it in this way. I have a another query regarding the starter. How many times(generations) one can make starter, is there a limit that how many times we can grow the starter from the earlier starter? like can they go weak after many generation of starter making? Some places I read that one can only make 10 generations after that getting a new starter is a good idea to get healthy molds. I am not sure how far this is true. Have you heard these earlier and is this true?
@@tomato778 I have no scientific explanation. Theoretically, you can grow on and on, but for protecting your batch of tempeh it is a good idea to restart from the original starter after detecting your starter is getting slow or less and less white. It will not create instant damage to your tempeh. However, 400 grams out of 6 grams is a lot, isn't it? Why take unnecessary risk?
@@francius1003 Thanks, I have an another query regarding the skin removal of soybean. Is dehulling a mandatory process, can it be skipped as I have seen many videos people skip it and says its unnecessary. What is your opinion on keeping the skin intact?
Hi, Tomato, No, it is not mandatory, but traditionally people always remove the hulls because it affects the taste. Tempeh with hulls is considered of inferior quality and sells cheaper because it is less tasty. The taste comes from the fermented beans, and hulls are not fermented only add fiber and volume. To prove it you can try both, and taste the difference. Tempeh with hulls tastes like ‘diluted’. Also, when you dehull the beans you remove the slimy stuff found between the hull and the bean making the beans squeaky clean. For me, I always dehull. Saving the labor is just not worth it.
Hi, Valerie! Rice flour is added to dilute the potent spores you get from the tempeh cake. It is for practical purposes. The spores you get from the tempeh cake are like condensed milk. You better dilute the condensed milk with water before you drink it. The tempeh starter you buy from the store is diluted with rice flour too. You can if you want not to dilute it, but use a very little starter in your tempeh production. Francius
Bang apa bisa menggunakan Tempe dr Frizer atau dr kulkas untuk dijadikan starter ? maklum kami diAustralia yg dijual hny yg di simpan dlm lemari pendingin? Brp lama expirenya ?
Francius brother, do you know how to make a pure-culture tempeh starter so that it only contains the Rhizopus spores and no substrate such as soy bean or rice?
It can be done in a lab. I have never tried it yet. But in any case, the Rhizopus spore will need to be mixed with a substrate for use. So, for all practical purposes growing the spore through a substrate is the practical way.
@@francius1003 this is all such great information, thank you for your effort and care. I wonder, once the spores are prepared, the substrate itself assists how exactly - does it provide a quick easy food source for the culture as it begins to grow, where feeding on the soybeans takes a bit longer? Like an entrée perhaps. So in that way it is very necessary. On the storage side, if the mature, dried spores are dormant, then the substrate doesn't offer much, so it must be for the growth & culturing side. Appreciate your thoughts! Thanks again!
Hi, Farmer! The substrate, which is the roasted rice flour, is for practical purposes in the inoculation process. It helps to spread the spores over the beans easily. An illustration: you can have caffeine in your body system by swallowing the coffee directly, but you will enjoy it better if you dilute the coffee in hot water. So, it is easier to spread 1 tsp of starter over one kg soybeans than spreading 1/4 tsp of pure spores over them. Spores can't grow unless they are in contact with moisture during inoculation. Francius
@@francius1003 Aha! Thank you Francius, that is a great analogy and really clarifies the role of the substrate in the whole process. I appreciate your reply and I look forward to seeing more of your content. Kind regards from Australia :)
@@farmercarey1682, You are welcome. Please share the channel so many people will know and enjoy tempeh. Just let me know if you still have any questions. Greeting from the USA!
You are making your tempeh starter the temperature is the same throughout the process from day 1 through day 7. The only difference is after day 3 you remove the container lids and start drying. If you have sun in your area you can sun dry your spores until it completely dry for grinding.
It may work if the frozen tempeh is of your own instead of store-bought. Store-bought tempeh you never know what it had been through. If it is pasteurized then the spore is dead. If you have some original starter I would suggest you make yourself from beans on day one, so at day 3 you will start getting the blackish spores. Better still, if you make your starter from rice. You don’t need to dehull and it is cheaper. Rice-based is the industry standard. I have uploaded this rice-based one on the channel. Check it out.
@@francius1003 yes i almost done watching all of your videos. but tempeh starter is not easy to buy here. .. thats why i want to make starter. . i buy frozen tempeh because i am on island. ... I think my tempeh is not pasteurized because the spores is still grow.
Good. Try whatever is available. When you have succeeded with one tempeh starter of your own then make one of rice which is the industry standard. Then, you are free from buying a tempeh starter! Good luck and let me know your success!
Hey Francius, i am grinding fatty seeds like sesame in my grinder and am worried that if i grind spores in the same grinder it might produce bongkrek acid and kill me, is wiping the grinder with a paper enough or should i get a separate one for tempeh starter?
I just wash my grinder with warm water and dishwashing detergent, then dry it with a paper towel. No need to get a separate grinder. Bongkrek acid can only be produced when you ferment coconut pulp, the byproduct of coconut oil production, with Rhizopus spores. If you never use your grinder to grind coconut pulp then you are fine. People in Indonesia still produce and consume tempe bongkrek, but they know how to eliminate the acid-producing bacteria Pseudomonas cocovenenans. This bacteria cannot survive in beans or nuts, only in fermented coconut pulp.
Terima kasih tutorialnya Pak Francius 🙏🏻 Saya lagi coba, sudah hari ke 4... Kalau ada foul smell gitu apakah normal? Bagian bawah yg nempel permukaan wadah plastik baunya agak asam menyengat & belum kering… Terima kasih sebelumnya
Hi, Marissa. Bau menyengat pertanda fermentasi gagal. Harusnya tidak ada bau menyengat, baunya lembut seperti tempe segar. Kegagalan biasanya karena temperatur tidak tepat: kurang atau overheating. Apa Marissa menggunakan inkubator? Berapa temperaturnya? Can you send pictures to my email: fsuwono@gmail.com
Mengapa tak boleh guna tempeh terus saje untuk buat lagi banyak tempeh? Mengapa mesti buat tempeh starter dulu? Also what was the purpose of adding rice flour?
Hi, there! Tempeh has a limited amount of spores, tempeh starter is a collection of pure spores, the things that are needed for fermentation. Rice flour is needed to dilute the strong spores content to make them easy to work with and for economic reasons. For example: if you don't dilute the pure spores and make tempeh out of them you will need a quarter tsp instead of one tsp per kg soybeans. Besides, one tsp of tempeh starter will easily mix into one kg of soybeans than one-quarter tsp. But, believe me, both will make the same quality of tempeh as long as you mix them well enough. Francius
@@francius1003ok Terima kasih. You speaks very good English. So that means I can make tempeh as usual, take out but leave behind 1 small piece in the incubator for another 48 hours. Then after this I put into this incubator new batch of boiled soy bean and make new tempeh? Do you think this will work?
You make tempeh as usual. When you want to make tempeh starte you treat your fermented tempeh differently, let them produce spores, dry them completely, grind them and thin with rice flour. Francius
Pak Francius, mau tanya apakah tempe starter bisa simpan di freezer agar terjaga kualitasnya? Jika ia bisa bertahan berapa lama pak? Terima kasih banyak
Hello bapak francis, mau tanya apakah bapa tertarik menjual alat pengupas kulit soya nya. Saya tertarik sekali untuk membelinya, Terima kasih, Salam dari Montreal, Quebec, canada
Halo, Theresia! Kebetulan ada seorang teman yang pernah saya buatkan de-huller yang sama tapi dia ingin menjualnya karena dia berubah bisnis. Kasih saya emailmu nanati kau kirim email dia dan kalian bisa negosiasi langsung. Francius
You are right. You need to have at least 12 grams of it. But then you will never buy a tempeh starter again. Try Amazon or order directly to Indonesia. Try tempebumbung.wordpress.com/, it cost $30 per 500 grams. It takes 2 weeks to deliver internationally.
![How to Make Tempeh [Homemade] - Easy Method](http://i.ytimg.com/vi/OxG_S0Q-bAg/mqdefault.jpg)
Thank you so much, Mr. Suwono, for these helpful instructional videos!
Hi, there!
You are so much welcome. This is one of the ways to make your own tempeh starter. Please check the other video on making your own tempeh starter using steamed rice as media. It is the industry standard and much more straightforward, no need to de-hull. Hopefully, from now on, you won't need to buy a tempeh starter.
Francius
Hi there from new zealand.
Ive been trying to make tempeh. We arent allowed soy here due to fungus.
My water cupboard is 32 deg c. I get mycilkium in 1 day; better in two; and alcohol at 2.5 days.
How??? Boiling kills the yeasts? The alcohil kills the mycillium. My house stinks of a weird vanilla flavour like cookies??
Hello Francius, thank you for all your tempeh videos. By the way, your videos on making tempeh are the best there are here on TH-cam. Thanks to you I now have my very first batch of tempeh in the incubator as I type this message. I used my solar cooking oven that I built as the box as it is already insulated well with 6 layers of cardboard lining the walls and floor. I placed 4 quart canning jars, one in each corner inside to serve as standoffs for the rack supporting the bags of fermenting tempeh. One of the jars is filled with water with an aquarium heater submerged in the water as a heat source. It takes a couple hours to come up to a steady temperature but holds it there very evenly.
Question: When you made your starter in this video you used soy beans for the base and then thinned the ground soy with rice flour. Yet in your video on renewing old starter to give it fresh life you used simply steamed rice and then added that to the original starter giving it a boost. This makes me wonder.......does it matter what type of base you are using to make the starter? Will rice, soy beans, other legumes and grains etc. will they all work equally well as long as they are given enough time to produce the black spores? Thanks.
Hi, Chris2!
Thank you for your compliments! You are a creative tempeh maker yourself! I congratulate you on your first successful tempeh-making. It looks like your incubator is perfectly functioning! Good job!
On tempeh starter making, I did upload a video on tempeh starter making using rice-based. Check this out: th-cam.com/video/x80K4RgApxA/w-d-xo.html
Both soybean-based and rice-based are good. The industry uses rice-based. I prefer rice-based for two reasons: first rice is available in our household every day (we are rice rice-eating people), second you don't need to de-hull rice. Enjoy your first batch of tempeh!
Francius
This is a great video. Thank you for sharing! Fantastic information, and I just found your video about how to make an incubator for tempeh!
Hi, there!
You can find any information about tempeh on this channel. If you still need more information please do not hesitate to let me know. I answer all questions and comments. Please share this channel so tempeh will be known all over the world.
Francius
I am appreciate yr video very much. I have a question, why we need to mix with Rice Flour. Some more, Rice Flour need to roast until brown color. Thank you
The spores we produce are too strong to be used directly, so they must be thinned a little bit. The rice flour must be roasted to eliminate the unwanted culture that might stay in the flour.
Francius
Hello Francius, I am new to the tempeh journey. Your videos are the best to learn all the aspects of tempeh making. You make it look so simple and easy. After some trials, now my tempeh looks really good. I live in a warm place and do not require incubator. Would you please guide me how to make tempeh starter without using the incubator.....thank you for the great videos....God Bless.....
Hi, there!
Congratulations on your success with your tempeh production.
The main points of making the starter are the same as making tempeh. The difference is for making the starter the aim is to produce the spores, not the tempeh. So follow the tutorial about making the tempeh starter, skip putting it in the incubator just leave it at room temperature, and wait until black spores are seen. You can dry it in the sun, maybe two to three days in a row until it's completely dry. The rest is the same.
Good luck!
Francius
@francius1003 Thank you so much for the prompt reply. I will follow your directions and keep you posted....thanks again.....
@@rajnidhammi1294 OK don't forget to share the channel so tempeh will be enjoyed all over the world!
Hola. Muchas gracias. ¿Puedo hacerlo con garbanzos o cualquier otra legumbre? Aquí en Venezuela es dificil conseguir soya de buena calidad. Si acaso se consiguen son muy viejas y tienen gorgojos.
You can make starter from steamed rice. Easier!
Thank you Pak Suwono! Salam from CA. Which tempeh starter is better: made from rice or tempeh?
Hi, Lili. Apa kabar? Salam kembali from OR. All tempeh starters in the market are rice-based for several reasons: 1) It is cheaper, rice is 30% cheaper than soybeans. 2) You don't need to de-hull rice. In terms of quality, there is no difference.
This is amazing. Thank you so much for this really helpful instructions 😀
Hi, Amira!
Good to hear you think the video is helpful. If you still have any questions please don't hesitate to let me know. Please share this channel, and don't forget to subscribe!
Francius
Hello Francis! thank you (and congrats) for all your content, it is extremely useful and great quality. I have a question regarding the container for the initial spores harvesting, is it ok if I use a glass container covered with a napkin instead of a plastic one? I dont have one that is so shallow and large. Thank you! Lola
Hi, Lola! Thank you to you too! You can use any container. It is only low heat, 31C or 88F, just make sure you spread it thin so you can have more mycelia on the surface and get more spores. When you cover with a napkin using a wet napkin, make sure you re-wet the napkin every 6 hrs or so to prevent it from drying and your tempeh loses its humidity. The humidity is important for the mold to grow. Let me know your result! Good luck!
nice video, ty! but how come all other youtbers recommend making holes in the zip lock bags when incubating the tempeh, but you manage perfectly with no holes in 18:30 ?
I am sorry for confusing you. All of my bags are pre-perforated. I didn't mention it in this one, but in all of my videos, I always advise to do perforating in batches using a cardboard template before filling. In 19:03 you can see clearly it is a perforated bag.
Hi Francius. Well I thinned my pure starter with 200g as suggested and then tested. I used 1 teaspoon for 300g of dried soybeans. It worked but not as well as I would have liked. In retrospect maybe I didn't get enough black spores or maybe the starter I used was a bit weak. I intend testing mine again using 2 teaspoons and will see how that goes.
Hi, Suzanne! That is true. If you started out with a weak starter you will get fewer spores. But you don't have to throw it away. Double your dose until you get the expected result. I have experience with this thing and triple my dose before I get a good result.
Good luck.
@@francius1003 Hi Francius. Did what you said and couldn't be happier with the result. Thank you so much for all your help.
Hi Francius! 😊
I have prepared the tempeh starter woth the flour. How ling should I wait until using it? Does it make any difference if I store it in the fridge ( Always done it for the commercial starter) insted of the freezer?
Thanks
Hi, Henry!
Happy New Year! You can use it right away. Storing in the freezer is for a long time storage like a year or two. For daily use just store at room temperature.
Francius
Pak Francis, Makasih banget atas informasi yang sangat tepat dan informatif =) Semoga lebih banyak video lagi yang di upload.
Halo, Choust28! Terimakasih kembali. Semoga bermanfaat bagi pecinta tempe! Silakan kirim pertanyaan kalau masih ada!
Francius
Does one have to thin it? i know it gives more, but do you have to for some reason?
I would like to have more bang per buck, but thinning it, does that impact how much I need per tempeh batch, make it weaker, or anything?
Knowing how respected you are for this around the globe makes me respect your advice mate
The starter you buy commercially is a thinned one, never pure spores. Pure spores will be too strong for inoculation and difficult to spread to the beans. The rice flour is used to help spread the spores to the beans. One tsp of a regular starter actually only contains one-quarter of tsp of pure spore or less. Imagine how difficult it is to spread pure spores to the beans. Pure spores are like condensed milk. You wouldn't want to drink it without thinning.
Francius
WOW another informed friendly reply
Cheers mate@@francius1003
I am so happy to have your found your videos! You have helped me enormously in my tempeh making efforts. Thank you so much. I am about to have a go at making my own starter from tempeh and I am wondering if I can use brown rice flour as the thinner?
Hi, Suzanne!
It is good that you find this channel useful. The goal of this channel is to promote tempeh to the world. To answer your question, yes you can use any rice flour as the thinner (no glutinous rice, though). If there are still any questions, don't hesitate to let me know!
Hi Francius. I have just ground up my dried mature tempeh and am ready to mix in the pan roasted rice flour. I used 300g of "tempeh ready" soybeans but have only ended up with 75gms of pure powder whereas in your video you got 112gm. I'm wondering now if perhaps I should adjust the amount of rice flour to 200g? I have seen an earlier post discussing the 300gm vs 300gm of tempeh ready beans. Would you mind confirming which it is for me? I am so excited to have got this far. I had a couple of failed batches but then I built an incubator following your design. It works so well! Thank you for all your help.
Hi, Suzanne! Good to hear about your success. It really doesn't matter either 200 or 300 grams of roasted rice flour to thin your pure spore. The most important is the final step (the test) you will do after that. It will show the real strength of your homemade starter. I prefer using 200 grams which will give you a little stronger starter.
Francius
Thank you Francius, your video was very informative.
You are welcome!
Hello Francius I do have a question that is bothering me
After the incubation of 72h. You say to leave it to dry for another 2 days on incubator heat.
So Do I understand it correctly, that we shouldnt turn the temperature up above 42*C?
I am confused - because theres user down in the comment section that left the tempeh (Without incubator heat) and It went bad. But now I'm worried - that If I left tempeh to dry with 32*C the results will be the same - Even WITH INCUBATOR HEAT
Francius please tell me in what temperature we should dry the tempeh in the incubator?
Hi, Cloufish!
Use the same temperature 31C (88F). The one user that got fouled tempeh because this person took them OUT of the incubator and laid them in the kitchen, so no heat to dry the tempeh. I never say to take it out of the incubator unless you want to dry it in the sun. So for the last 2 days, the incubator functions as a food dehydrator until it is completely dry and ready for grinding. Do not grind unless it is completely dry! You can change the temperature setting up to 38C (100F) but it is not necessary. Two days at 31C (88F) is enough if you spread your rice tempe thin enough.
Francius
Hi there, where do you get the tempeh incubator?
Hi, twasever! Thank you for subscribing to my channel. You will get anything you need to know about tempeh in this channel. The incubator is one of self-made or do-it-yourself. You can make it yourself, or ask someone to help you, by following this video: th-cam.com/video/1MG0-f97hxw/w-d-xo.html. Or, this one: th-cam.com/video/mj9qcqRjCwg/w-d-xo.html, for a simple non-automatic one.
Let me know if you still have any problems with it. You can contact me on my email. It is on the homepage.
Francius
@@francius1003 thank you so much for your response. I really appreciate your channel!
Hi Francius - thanks so much for taking the time to post such an informative video on making tempeh starter. May I please ask why you first roast the rice flour in a pan before adding to the pure tempeh starter? Thank you again :)
Hi, anne-marie! Rhizopus, the tempeh mold, grows in a cooked environment. That is why we cook the beans when we make tempeh. Unroasted rice flour is 'raw', while roasted one is 'cooked'. The second reason is roasting kills the unwanted organism that may interfere with the fermentation process.
Thank you very much Francius - very much appreciated! Take care and best wishes :)
@@francius1003 Yes it help kill the wild yeast/bacteria. Since we only want the tempeh Rhizopus.
Hi Francius, happy NY. Wondering if you have a suggestion. I tried your method two times and both times left me with starters that are too dark in colour. Using the starter, the tempe ends up with multitudes of dark dots due to the starter particles (not because they were over ripe). On second go I tried to start the drying stage earlier before too many dark areas appear but after leaving it to dry for a few more days it became darker and darker again. Do you think the drying process is too slow and allowed too much sporulation? Can it be dried in the sun? Is it neccessary to see sporulation before starting the drying process? TIA
Hi, there!
The darker your starter the better. The dark or black color is the color of mature spores, you need to get more black spots not less. Nothing wrong with it. Do not dry earlier or before the sporulation is complete. Your drying method may not be powerful enough. You can dry the sporulated tempeh in a strong sun. Do not dry over 100F/40C otherwise, the heat will kill the spores.
You said you used the starter to produce tempeh and they got black spots. It is a different story. The black spots are mature spores because you let them ferment too long. They don't come from your starter. You can stop this sporulation process by storing your tempeh in the freezer. These black spotted tempeh are not failed tempeh. They are safe to consume. In this case, black is beauty!
Francius
@@francius1003 Thank you for your reply francius.
The tempeh we got was not because of mature spores though. I think maybe I need finer mesh sifter.
We share with friends, based on reviews, it seem pure white has the greater visual appeal.
Hello Francius, may I know what is the species of microorganisms that form the starter? Do u know where can I get them in Malaysia?
Hi, Jiayi Chan!
The microorganism is called Rhizopus oligosporus, and sold in the market as a tempeh starter. I use Raprima made in Indonesia, and you can find in Malaysia easily! You can get it from eBay.
Francius
Hi Francius, thank you for this helpful instruction. Do you leave the incubator all the time open? And do ypu leave the ready Tempeh starter in the refridgerator or the freezer?
Hi, Amira!
No, the lid should always be closed so the temperature controller can maintain the temperature at 88F. For immediate use store the starter at room temperature. You can store in fridge for a couple of month, and for longer period 1-2 year keep it in the freezer.
Francius
@@francius1003 Hi Francius, you are gorgeous, thank you for your quick and helpful answer. The spores don‘t die when I freeze them? That‘s awsome.
The spores will be sleeping like a bear during winter! Will be back alive when in touch with humidity and the right temperature.
Francius
@@francius1003 Haha, great analogy 😀Thanks a lot, Francius.
Thank you!
Hi Cathy! The pleasure is mine. Have you made any progress with your tempeh project?
Hello Francius! You mentioned that you use 3g of starter for 300g of soybeans. Is 300g the dry weight or weight after soaking+cooking? Thank you, and great content by the way :)
Hi, Stefan! It is based on the dry weight before cooking. It is supposed to be 2% (at least) of the weight of the beans to make a tempeh starter. In the video I use 6 grams of starter for 300 grams of dry beans.
Francius
Sorry Stefan. A correction. In the video I stated 300 grams of tempeh ready beans, meaning 300 grams after they are cooked. Sorry for the confusion.
Hi Francius! May I know at what temperature did you dry out your tempeh using incubator? Thanks.
Hi, Pei Wei. The same setting for fermentation, no need to change anything: 31C (88F). Just remove the container's lid.
@@francius1003 During the 72 hour fermentation, are you using dry napkin to cover the container of tempeh?
@@peiweilim6516 During fermentation use a wet napkin and re-wet it every 6 hrs or so to prevent the bean from losing humidity. In the video, it is not shown.
@@francius1003 Thanks for your guidance. I am following your method to make the tempeh starter. I live in a tropical country. By Day 2, I have already observed black dots on my tempeh. Can I shorten my fermentation from 72 hours to 48 hours?
@Pei Wei Lim No. You need 72 hrs to grow mature spores. The blacker the better, it should be black all over your tempeh.
Hello Francius! During the process of making my own starter, I am at the point where you suggest using browned rice flour. Would it be a problem to use all-purpose flour instead of rice flour?
And thank you for all your videos. They are are such a big help!
Hi, Wayne! Yes, you can! The purpose of the flour is to thin the original spores to make it easy to spread over the soybeans when you apply it. General-purpose flour comes from grain, just like rice. So it's not a big deal.
Please share your experience! If you still have any questions just let me know.
Francius
@@francius1003
Hi Francois, hopefully I can add pictures. Normally, and also with this batch, I let my tempeh mature totally. Always allow 48 hours because I like the mature flavor. New batch with new starter. Mycelium has turned totally black inside and out. No bad smell. No bad taste. Finished tempeh is dryer than normal. Any thoughts?
@@waynesmith1124, It looks like you have a successful spore farming. Follow the next step of drying and grinding. You can send pictures to my email fsuwono@gmail.com
Francius
Awesome video, Francius. How do you make your shoe box incubator? Thnx ~Michelle
Easy. I have uploaded a video for it.
th-cam.com/video/mj9qcqRjCwg/w-d-xo.html
@@francius1003 Thnx just watched it...now I will put my hubby to work!! LOL
@@LetsTalkAboutIt2Day Haha .. poor hubby!
@@francius1003 Naah, rich in spirit, Hubby!
hello again Francius! I'm trying to produce my own tempeh starter, what I did was the following:
inoculate soybeans with tempeh starter spores bought commercially
incubate for 48 hours
leave the tempeh to mature on its own heat with no incubation for another 3 days
the tempeh is now mostly grey and black, with some white here and there, but it is starting to smell bad.
my question is, is it safe to harvest spores from the tempeh even though it has a bad smell?
thank you in advance
Hi, Sonny! It looks like your tempeh is spoiled. You cannot use it for a tempeh starter.
Step 1 or Spore farming is 72 hrs where you get the mature spore (black/grey spot).
Then Step 2 Harvesting: leave the tempeh open to INCUBATOR HEAT (not on its own heat) without the lid to dry. I think you did some mistakes in this step. When you leave your tempeh on its own for 3 days it will go bad for sure, instead of drying. In these 3 days, it needs the incubator heat to dry. The incubator now functions as a food dehydrator. So, you see, during the whole process everything is under the incubator heat, especially the last 3 days.
Your Step 1 is good because you get the black spore.
Step 2 is completely wrong! Step 2 is drying the tempeh using the incubator heat!
Don't get discouraged! Try again!
Hello again Francius, thnx for the video...all your videos, I truly enjoy them and I love that you ALWAYS reply - thanks so much.
I decided to used dry red beans. Is it normal to have a very strong not so nice smell while incubating?
The first batch failed and the smell was horrendous...not even my chickens ate it. On my second batch, 10hrs now, and I am beginning to smell a strong smell again. Is it normal for red beans to have a distinct smell?
I have done chickpeas tempeh and no problem but trying red beans are proving a challenge. Any suggestions? Thnx ~Michelle
Hi Michelle. I never try red beans. A bad smell is a sign of failed fermentation. Is it overheated? You can do some elimination experiments: Do both in soybeans and the other beans at the same time. If both failed it may be the temperature. If only the other bean fails then it is that bean is the problem. Keep me updated! In any case, don't get discouraged. Find out why it failed. To check whether your new homemade starter is potent or not, do both starters in one shot for comparison. I made my own starter, and some other subscribers too, successfully. So yours should be the same. Email me the pictures of your tempeh to fsuwono@gmail.com.
@@francius1003 Awesome, Francius. Thanks so much for your reply.
I am a step ahead of you. I am doing both chickpeas and red beans now at the same time to attempt to figure out what the issue is. I will know in another 24hrs.
Thanks for your email. I will indeed send u pics once the process is complete. I wanted to contact you and was afraid to ask. I will let you know how things are going. This batch is using the tempeh starter you taught how to make using the rice n tempeh starter.
I am so excited to see the outcome. I LOVE tempeh and so does my daughter. It will be ever so wonderful once I get better at the process and make a whole batch to keep handy for mealtime.
Thanks again and I will send you pics later.
Namaste~Michelle
Good. Just find out what is wrong. My email is public. It is on my channel page. Just send me any information, it will help others too. Thank you!
@@francius1003 Awesome, you got it, Francius - each one, teach one! ~Namaste
Thank you sir for the video. I've seen everyone punch holes in their bags and you didn't, I'm so confused lol. I haven't been successful I realize now because my beans were to wet.
Hi, Lawrence!
My bags are all pre-perforated. See my tutorial on how to pre-perforate your bag professionally, not just poking after you fill the bag. th-cam.com/video/1gkyGK3rKmk/w-d-xo.html
If you air-dry for 20 minutes before inoculation that is enough, the beans need the dampness to ferment. Condensation is normal and will go away after 24 hrs of incubation.
Francius
Can this process be followed with adzuki beans, for example? And how long will the starter last in the fridge?
The starter is just a normal starter, can be used with any beans, including adzuki beans. If you freeze it, it can last for 1-2 years. For regular use just store at room temperature up to 3 months.
If you meant making tempeh starter using adzuki, I would say it is not practical. Tempeh starter sold in the market is normally rice-based because rice does not need de-hulling. Secondly, rice is much cheaper than beans: it is 30% cheaper. Soybeans or adzuki beans cost $1 per lb, rice is only $0.60.
Hi Francius, by 300 grams of "tempeh ready soybeans" do you mean soaked, cooked and dried? If so, do you know how many grams of dried beans that would be? 100 grams? 150? Or, did you mean 300 grams of dried soybeans, before cooking. Another quick question: if I use a dehydrator to dry the fully grown spores, it might take less time to dry, right? Thanks so much for your informative videos!!!
Hi, Pauline!
In that video 'tempeh ready soybeans' is 'de-hulled, cook and air-dried' beans. It can comes from 160 grams of dry raw beans. Yes, if you use a dehydrator it may take shorter time like drying in the sun. Good luck!
Let me know if you still have any questions.
Francius
@@francius1003 Thank you! I'm ready to make my own starter. You are awesome!
Hello Fancius,if we don't have an incubator,can we use an oven to make the tempe dry ?
Thank you
If you can set the oven temperature not exceeding 100F, yes you can. Or, better still if you have the sun just sundry it. Where do you live and how do you make the tempeh?
@@francius1003 Canada,thank you so much for the reply,i make tempe manually just cover it with towel overnight and the nextday i remove the towel and i let them till fermented
I believe you have a good ambiance temperature in Canada this summer. Use the sun to dry your tempeh for starter.
@@francius1003 got it,thank you so much 🥰
Hi Fancius , thank you for the great video
You are so welcome, Allan.
IS IT FINE IF I USE WHEAT FLOUR INSTEAD OF RICE FLOUR? OR ANOTHER FLOUR?
Hi, Gyur!
Wheat flour or tapioca flour is fine. Rice flour is simply the less costly flour.
Francius
Thank you very much. Is it bad for spores if I dehydrate my Tempeh in the sun? I already did It 😢
Not at all. In fact it is the ideal. Food dehydrator or the incubator itself is a way of doing it if you don't have the sun for some reason.
@@francius1003 That Is great, I live in Puebla so I have plenty of sun. Thank you very much again, making my own tempeh will help me in these difficult times.
@Coyoti Good to hear you are a tempeh person too. I've been making tempeh in the US for 10 yrs now. Follow all my tutorial videos and you will do good. I read Puebla is a beautiful and one of the safest cities in Mexico. I would want to visit sometime! Good luck!
Hi Francius, lovely video. What is the difference between Soy based starter or Rice starter in your previous videos? which preperation more preferred and why?
Hi, Tomato. I have been asking myself the same question. The result is no different, they produce the same strength of starter, as long as the other parameters are the same. Raprima, the major tempeh starter producer in Indonesia uses a rice base. Traditional people used the old recycled tempeh wrapper, which is basically soy-based. But if you look at the costs it shows a significant difference. One lb of soy costs $0.99, while 1 lb of rice costs only $0.60. Besides, rice is a very common leftover in our household, and you don't have to dehull rice. I personally prefer rice-based.
@@francius1003 Thats a really good point, the cost. I never though it in this way. I have a another query regarding the starter. How many times(generations) one can make starter, is there a limit that how many times we can grow the starter from the earlier starter? like can they go weak after many generation of starter making? Some places I read that one can only make 10 generations after that getting a new starter is a good idea to get healthy molds. I am not sure how far this is true. Have you heard these earlier and is this true?
@@tomato778 I have no scientific explanation. Theoretically, you can grow on and on, but for protecting your batch of tempeh it is a good idea to restart from the original starter after detecting your starter is getting slow or less and less white. It will not create instant damage to your tempeh. However, 400 grams out of 6 grams is a lot, isn't it? Why take unnecessary risk?
@@francius1003 Thanks, I have an another query regarding the skin removal of soybean. Is dehulling a mandatory process, can it be skipped as I have seen many videos people skip it and says its unnecessary. What is your opinion on keeping the skin intact?
Hi, Tomato, No, it is not mandatory, but traditionally people always remove the hulls because it affects the taste. Tempeh with hulls is considered of inferior quality and sells cheaper because it is less tasty. The taste comes from the fermented beans, and hulls are not fermented only add fiber and volume. To prove it you can try both, and taste the difference. Tempeh with hulls tastes like ‘diluted’. Also, when you dehull the beans you remove the slimy stuff found between the hull and the bean making the beans squeaky clean. For me, I always dehull. Saving the labor is just not worth it.
Hello, why are you adding rice flour with tempeh starter?
Hi, Valerie!
Rice flour is added to dilute the potent spores you get from the tempeh cake. It is for practical purposes. The spores you get from the tempeh cake are like condensed milk. You better dilute the condensed milk with water before you drink it. The tempeh starter you buy from the store is diluted with rice flour too. You can if you want not to dilute it, but use a very little starter in your tempeh production.
Francius
Bang apa bisa menggunakan Tempe dr Frizer atau dr kulkas untuk dijadikan starter ? maklum kami diAustralia yg dijual hny yg di simpan dlm lemari pendingin? Brp lama expirenya ?
Tempe dri toko gak bisa dipake buat bikin starter. Tempe tersebut sudah melalui proses pasteurisasi yg membunuh bibit raginya.
Thank you jawabannya,
Sy punya Raginya tp mungkin sdh expired
@@thebilliondollarsmom Kalau expired di dobel aja dosisnya.
Francius brother, do you know how to make a pure-culture tempeh starter so that it only contains the Rhizopus spores and no substrate such as soy bean or rice?
It can be done in a lab. I have never tried it yet. But in any case, the Rhizopus spore will need to be mixed with a substrate for use. So, for all practical purposes growing the spore through a substrate is the practical way.
@@francius1003 this is all such great information, thank you for your effort and care. I wonder, once the spores are prepared, the substrate itself assists how exactly - does it provide a quick easy food source for the culture as it begins to grow, where feeding on the soybeans takes a bit longer? Like an entrée perhaps. So in that way it is very necessary. On the storage side, if the mature, dried spores are dormant, then the substrate doesn't offer much, so it must be for the growth & culturing side. Appreciate your thoughts! Thanks again!
Hi, Farmer!
The substrate, which is the roasted rice flour, is for practical purposes in the inoculation process. It helps to spread the spores over the beans easily. An illustration: you can have caffeine in your body system by swallowing the coffee directly, but you will enjoy it better if you dilute the coffee in hot water. So, it is easier to spread 1 tsp of starter over one kg soybeans than spreading 1/4 tsp of pure spores over them. Spores can't grow unless they are in contact with moisture during inoculation.
Francius
@@francius1003 Aha! Thank you Francius, that is a great analogy and really clarifies the role of the substrate in the whole process. I appreciate your reply and I look forward to seeing more of your content. Kind regards from Australia :)
@@farmercarey1682, You are welcome. Please share the channel so many people will know and enjoy tempeh. Just let me know if you still have any questions. Greeting from the USA!
كيف نصنع خميرة البادئ ؟
مرحبا سعاد! يجب عليك شراء المبدئ الأولي لعمل بادئ التشغيل الخاص بك.
Francius
Helpful tips
Good to hear that. Please share the channel to introduce tempeh!
Sure
Are brown molds okay?
Brown, grey, or black molds are normal. The most common is grey or black. It is the color of the spores.
im from the Philippines watching and your new subscriber.. my question is what is the temperature for 5 days. ?
You are making your tempeh starter the temperature is the same throughout the process from day 1 through day 7. The only difference is after day 3 you remove the container lids and start drying. If you have sun in your area you can sun dry your spores until it completely dry for grinding.
@@francius1003 thanks for answering my questions.
i have another problem. i started my day 1 in a frozen tempeh. do you think it would work?
It may work if the frozen tempeh is of your own instead of store-bought. Store-bought tempeh you never know what it had been through. If it is pasteurized then the spore is dead. If you have some original starter I would suggest you make yourself from beans on day one, so at day 3 you will start getting the blackish spores. Better still, if you make your starter from rice. You don’t need to dehull and it is cheaper. Rice-based is the industry standard. I have uploaded this rice-based one on the channel. Check it out.
@@francius1003 yes i almost done watching all of your videos. but tempeh starter is not easy to buy here. .. thats why i want to make starter. . i buy frozen tempeh because i am on island. ... I think my tempeh is not pasteurized because the spores is still grow.
Good. Try whatever is available. When you have succeeded with one tempeh starter of your own then make one of rice which is the industry standard. Then, you are free from buying a tempeh starter! Good luck and let me know your success!
Hey Francius, i am grinding fatty seeds like sesame in my grinder and am worried that if i grind spores in the same grinder it might produce bongkrek acid and kill me, is wiping the grinder with a paper enough or should i get a separate one for tempeh starter?
I just wash my grinder with warm water and dishwashing detergent, then dry it with a paper towel. No need to get a separate grinder.
Bongkrek acid can only be produced when you ferment coconut pulp, the byproduct of coconut oil production, with Rhizopus spores. If you never use your grinder to grind coconut pulp then you are fine. People in Indonesia still produce and consume tempe bongkrek, but they know how to eliminate the acid-producing bacteria Pseudomonas cocovenenans. This bacteria cannot survive in beans or nuts, only in fermented coconut pulp.
Thanks a lot❤
You're welcome 😊
Terima kasih tutorialnya Pak Francius 🙏🏻 Saya lagi coba, sudah hari ke 4... Kalau ada foul smell gitu apakah normal? Bagian bawah yg nempel permukaan wadah plastik baunya agak asam menyengat & belum kering… Terima kasih sebelumnya
Hi, Marissa. Bau menyengat pertanda fermentasi gagal. Harusnya tidak ada bau menyengat, baunya lembut seperti tempe segar. Kegagalan biasanya karena temperatur tidak tepat: kurang atau overheating. Apa Marissa menggunakan inkubator? Berapa temperaturnya? Can you send pictures to my email: fsuwono@gmail.com
Thank you for the reply. Sudah saya email berikut kronologinya pak 🙏🏻
genius man
Thank you!
Mengapa tak boleh guna tempeh terus saje untuk buat lagi banyak tempeh? Mengapa mesti buat tempeh starter dulu? Also what was the purpose of adding rice flour?
Hi, there!
Tempeh has a limited amount of spores, tempeh starter is a collection of pure spores, the things that are needed for fermentation. Rice flour is needed to dilute the strong spores content to make them easy to work with and for economic reasons. For example: if you don't dilute the pure spores and make tempeh out of them you will need a quarter tsp instead of one tsp per kg soybeans. Besides, one tsp of tempeh starter will easily mix into one kg of soybeans than one-quarter tsp. But, believe me, both will make the same quality of tempeh as long as you mix them well enough.
Francius
@@francius1003ok Terima kasih. You speaks very good English. So that means I can make tempeh as usual, take out but leave behind 1 small piece in the incubator for another 48 hours. Then after this I put into this incubator new batch of boiled soy bean and make new tempeh? Do you think this will work?
You make tempeh as usual. When you want to make tempeh starte you treat your fermented tempeh differently, let them produce spores, dry them completely, grind them and thin with rice flour.
Francius
Pak Francius, mau tanya apakah tempe starter bisa simpan di freezer agar terjaga kualitasnya? Jika ia bisa bertahan berapa lama pak? Terima kasih banyak
Halo, Taufan!
Simpan starter di freezer bisa tahan 1-2 tahun.
@@francius1003 terima kasih Pak Francius
Hello bapak francis, mau tanya apakah bapa tertarik menjual alat pengupas kulit soya nya.
Saya tertarik sekali untuk membelinya,
Terima kasih,
Salam dari Montreal, Quebec, canada
Halo, Theresia!
Kebetulan ada seorang teman yang pernah saya buatkan de-huller yang sama tapi dia ingin menjualnya karena dia berubah bisnis. Kasih saya emailmu nanati kau kirim email dia dan kalian bisa negosiasi langsung.
Francius
❤❤❤❤
Thank you, Edna!
The only issue I see with this method is you have to have some tempeh starter to make it. Starter has been hard to find recently.
You are right. You need to have at least 12 grams of it. But then you will never buy a tempeh starter again. Try Amazon or order directly to Indonesia. Try tempebumbung.wordpress.com/, it cost $30 per 500 grams. It takes 2 weeks to deliver internationally.