Appreciate all your videos n evangelising for tempeh….& making it at home! I just made black bean successfully wo vinegar. terimah kaseh from bottom of my heart!❤
@@robperret6338 You can use every angle of them, Rob. Enrich your view on the art of tempeh making. There are so many variations but still, it evolves around these essential steps.
Great tutorial, thank you!! I was wondering....I have a wonderful Instant Pot multi pressure cooker that I use all the time for bulk cooking beans, grains, all kinds of recipes and love it, and use its preset middle yogurt setting to make the perfect incubator for a big batch of natto! I just put the cooked and drained warm soybeans right in the pot liner, mix in starter... set timer, and it comes out perfect! Well, I just found out that the "less" yogurt setting is 32 C and used to make jiu niang in the Instant Pot, which should also be good for incubating tempeh too? I'm watching all your tempeh videos and trying to devise a good incubator with the supplies on hand since I am handicapped and don't go out much, especially not in this pandemic!
32C is a good incubating temperature for tempeh. Use whatever is available around you. Tempeh is a simple solution for simple people looking for healthy food from whatever is available. That was what our ancestors did in the past!
Hi, there! Thank you for subscribing to this channel. I only use home made incubator. I have uploaded one video on how to make one:th-cam.com/video/1MG0-f97hxw/w-d-xo.html It's easy!
Surely you can. The traditional way is using banana leaves. Banana leaves add aroma to the tempeh. It is echo friendly and is permeable by nature so no need to perforate. Yo can also use glass pans and silicon containers.
@@francius1003Thank you for the prompt response. I’m from India and Banana leaves are available in plenty. So it’s good. I read somewhere that Teak leaves can also be used. Is it so ? Now to find a good starter .
The taking out of incubator after 15 hours rule,is that just for your climate in Indonesia? In Canada, my house is rarely above 75F , usually 72 F,it can even get lower in winter,some xs in summer it gets hot as heck in here tho Cheers
@@francius1003 Thank you kindly. Thank you for sharing your videos and info it has been very helpful. In fact I am busy making my own chamber thanks to your help. Just kick started some old tempeh spores that are over 4 years old looks like the are taking 😁I will keep you up dated
Halo! Apa Kabar!!! Terima Kasih, for all your videos. Based on your suggestions, I was able to make my own incubator. It has been working well! To bad i cannot post a picture of the lastest batch... I also have to review your video on not overheating the tempeh while it is "growing". Rhanks again!
Halo kabar baik! Congratulations on your success with building your incubator! An incubator is the most important piece of equipment in tempeh, so people tend to take it lightly. Send me pictures through my Instagram account or email fsuwono@gmail.com. If you still have any questions don't hesitate to let me know! Francius
Hi Francius, thanks for the excellent video! I've just finished making my first tempeh and it looks amazing, but I don't know how much tempeh I should get. How much tempeh do you get from the 1.8 Kg tempeh ready beans?
Hi, Joaquin! I am glad you finally made it! Congratulation! If you have 1.8 kg tempeh ready beans you get 1.8 kg tempeh. If you ask how many is that, it depends on how you pack your tempeh. I used to pack 300 grams for each sandwich bag, then I normally get 6 packs of them. But you can pack in whatever you want. Store-bought tempeh normally is packed as a half-pounder, meaning 227 grams per pack. If you do that you can get 8 packs. The choice is yours! Enjoy your tempeh!
Hi, Michelle! Good to hear that you are a tempeh person too. Follow my video and you will never fail with your tempeh making. Let me know if you still have any question. Good luck!
Hi Francius, and thank you for your videos. I've had two successes with Tempeh but just had a failure. I have 2 questions: 1. my mold growth seems to be predominately on the side of the bag facing down. is there a reason for that? 2. My recent failure resulted in Tempeh that smelled like ammonia. I incubate in an oven with the light on, my first overnight the oven temp was 83 F. During the day it went to 93. Could that be the reason for my failure? Thanks for your reply
Hi, there! Temperature is number one reason for tempeh failure. This happens because most tempeh makers take the temperature accuracy lightly. Temperature accuracy is never an issue in Indonesia because the whole country is a giant incubator with the correct temperature for tempeh-making. The incubation needs 88F/31C throughout the process. One or two degrees up or down even for a short period (1-2 hrs) will fail the tempeh. The ammonia smell indicates a burnt or overheated tempeh. Using an oven or a hot pot as an incubator is very risky, your temperature of 83F is way too low, and 93F is definitely way too high. You an accurate incubator. I have uploaded two videos on how to make one, very easy and low-cost. Unless you can control the temperature I can't give you a correct answer what fails your tempeh. You can watch my video on what fails your tempeh. th-cam.com/video/ArZq_co0KaE/w-d-xo.html Francius
Hey there, Francius, how are you? Hope well. My tempeh came out fabulous..thnx so much. NOW the million dollar question - how do I store it? I will keep some in the fridge for 7-10 days for immediate cooking. Now I want to freeze the rest. Do I simply freeze in the ziplock bag with holes as it is? Or do I take the tempeh out, wrap it in baking paper or saran wrap or foil, then put it in another unperforated ziplock and store it in the freezer? Please tell me the best way to do this. I appreciate your expertise.~Namaste~Michelle
Hi, Michelle! Good to hear about your successful journey! You did the right thing, simply store it as it is. For less than 2 weeks in the fridge, for up to 3 months in the freezer. You can cook it as you do with meat, it is veggie meat. Fry it, steam it, boil, bake or grill it. Enjoy your tempeh! I have posted a couple of recipes in the channel that you might like to try.
Hi, Susanne! Yes, you can use Tupperware for your tempeh container. In some of my videos, I have shown how to use a glass pan for making tempeh. Check this out: th-cam.com/video/nrR0h4awF0I/w-d-xo.html
De-hulling is not mandatory, only recommended. See my video on de-hulling: Why You Would Want To De-hull Your Soybeans th-cam.com/video/D_NVs2SA9UI/w-d-xo.html and Dehull Your Soybeans in 20 Minutes th-cam.com/video/pCVCIk9k_bc/w-d-xo.html Francius
Francius, Since subscribing to your site I have not had a tempeh failure. I have only you to thank for that. My tempeh always comes out perfect. It seems to be the curing step that keeps it from spoiling. I do have a question however. I just made a batch of tempeh using white navy beans since I had them in my pantry. Using the exact same technique you use after only 21 hours my tempeh is completely covered with white mycelium. It is done or should I leave it to cure until the full 36 hours it up? Bruce
Hi, Bruce! I am happy to hear your success story. The time needed to completely incubate for tempeh is 24-48 hrs. It depends on two major things: the temperature (lower temperature takes longer) and the strength of the tempeh starter (either the quality or the amount). So, it is quite normal to have it done within that time frame. Just wait for 24 hrs and you can consider it done and enjoy your tempeh. Please share your experience with friends, and share this channel too so many more will benefit from tempeh! Francius
@@francius1003 Thank you Francius. The 24 hours is up in about 2 hours. There is still a bit of condensation so perhaps it is best to leave it longer. The mycelium has not started to sporulate yet so I am most likely alright to leave it. I always steam my tempeh for 20 minutes after it is finished incubating to stop the mycelium from sporulating. That way the tempeh stays white and tasty. Thank you again for all your help. I have shared your channel will my vegan friends. Bruce
Hi, Bruce. Thank you for sharing the channel with your vegan friends. You can keep your tempeh fresh by keeping them in your freezer. They will not sporulate further when frozen. It looks like your tempeh starter is strong. Yo might want to reduce the amount a little bit. Francius
@@francius1003 I will try less starter next time. The navy bean tempeh is delicious. It has a nice smoky flavour to it. Great for folks who want to go soyfree. Thank you again for all your help. Bruce
hello Francius, water condensation occur in the plastic bag at 24hours under room temp (Malaysia). It is normal? Or else what can I do at this moment to save the whole batch
@@francius1003 thank you for your replying! Is it normal if takes more than 48 hours to ferment the tempeh? Is it okay to keep tempeh in the fridge immediately after fermentation? will cool storage affect the texture and taste if I wish to use the tempeh to make tempeh chips?
@@jiayichan4216 Within 36 hrs the fermentation should complete and the tempeh becomes firm and white. If it takes longer it means the starter is not strong enough, so you need to add more, like half of what you already used. Wait until they cool down before putting them in the fridge, maybe a couple hrs after complete fermentation. Do not stack in the fridge before they are completely cool, otherwise, the middle will keep fermenting because they are warm. Cool storage is fine, even better than freezing because you don't need to thaw them before use. Texture and taste won't change by chilling.
Hi Francius, it is possible if I incubate the tempeh without taking it out from the incubator? If it is possible, how much temperature and how long the fermentation time will be required?
Hi, Jiayi. Yes, it is ideal. Taking out of the incubator is meant to avoid overheating which usually only happens when the incubator is full, and the heat created by the tempeh overwhelms the cooling fan. If your incubator is not full you can keep the tempeh in the incubator until completely done, normally between 24-36 hrs in 31C.
@@jiayichan4216 Soybeans are hard beans, they never get mushy. After 1 hour of cooking you can pinch the beans with your fingers, they break. It means they are well cooked.
I notice that you do not add any vinegar. Most other recipes add. SO I can easily make tempeh without any vinegar?? I would also like to add that I really like your recipe for tempeh chips. Thank you for all your help and effort
Hi, Radhika! I never use vinegar in my tempeh production, nor the traditional tempeh producers in Indonesia. Yet, my tempeh never fails me and the tempeh produced by the traditional tempeh producers keep flooding the market every day. The absence of vinegar will not fail your tempeh! It is not essential, only optional! The most important in making tempeh are the temperature, the humidity, and the tempeh starter. Francius
I am new to tempeh and I love it. I followed your directions in ano video & successfully harvested a batch of grey/black spores. I tried to make test using a different channel and added vinegar, didn’t correctly bill the beans their video said wasn’t impt & batch failed. I searched your channel again and found this beginner tutorial so I will try to test my starter using these steps you show. This time- no vinegar! 😅. Thank you so much for this channel & your beautiful music too!! 🖖
Hi, Marsini. It is roasted rice flour enriched with the culture spores. You can make it yourself. See my video on Make Your Own Tempeh Starter for Your Tempeh Business.
Hi, Marsini! The culture, called Rhizopus oryzae, is a microfungus that produces an enzyme that does the fermentation. The microfungus regenerates through spores. When you make your own tempeh starter what you do is you farm this microfungus and harvest the spores, the blackish spots over your mature tempeh, to be mixed with the roasted rice flour.
Hi, baby cakes! I made it myself. I have uploaded a tutorial on how to make one th-cam.com/video/1MG0-f97hxw/w-d-xo.html It is easy. You might want to get someone to help you make this simple incubator. Francius
Hi Francius! This is an excellent video! I' ve tried twice to make my own tempeh with 50% success. I'm not sure how to incubate it at the right temperature. I tried to incubate it using the light of the oven but something went wrong the second time. I'm not sure if this method keeps the right temperature (31 celcius). I was wondering if i can use my yoghurt maker as an incubator. Do you think it might work?
Could you please tell me what have done wrong. My tempeh is look good after finished. Only one problem is black spot same position as the hole on plastic bag
There is nothing wrong. Black spots are mature spores, sporulation is normal after 36-48 hrs. The spores grow where there is contact with oxygen, that's why you got these black spots at the perforation. Your tempeh is not damaged, it is a normal fermentation process. In fact, your tempeh starter is a collection of these black spores that ferment your beans into tempeh. You can avoid further sporulation by putting your tempeh in your fridge or freezing them after 48 hrs to stop sporulation, instead of at room temperature. If you watch my video on how to make your own tempeh starter th-cam.com/video/x80K4RgApxA/w-d-xo.html you will know that you expect to have these black spores. So, no worry. Consume your tempeh! Also, watch my other video on FAQ Answered th-cam.com/video/mhJdFo5f8tk/w-d-xo.html
@@francius1003 thank you so much. I now live in UK but in 1997 I were in Indonesia for 3 years and love all Indonesian food so much and I can say I try to make more dishes as I can. My daughter was born there too. I am followed your recipe for tempeh starter at the moment. Thanks again
Hi, Evie! It is summer, so I think you will do it even if you don’t have an incubator. Let me know your success! Javanese ladies are good cooks! Francius
@@francius1003 Yes indeed it is summertime here. I will let you know how the process went even if it's not succeeded. I've never done this before but I think it all turns out well. Fingers crossed. Have a good day till next time👋
Hi, Bill!. Those are exactly what our ancestors did in the past, and until now, for big producers (200-300 kg of beans a day). Soaking overnight cut the first boiling time by half. So, instead of 20-30 minutes you only boil for 10-15 minutes. Sometimes for a small batch (1-2 kg or less), you just want to do it quickly by spending 15 minutes more of your stove time. But I agree, there are also times when you can wait until tomorrow. So, the choice is yours!
@John Wicked Hi, John! Yes if you are not in a rush. When I was a child the girls of the house used to take the one-night-soaked beans to the creek and stomped on them to remove the hulls. Traditional tempeh producers in Indonesia (300 kg soybeans a day) still soak overnight to cut the boiling time by half. For a homemade tempeh maker with under 1 kg of raw soybeans, 30 minutes of first boiling is the most practical.
I never come across pre-perforated plastic bags, maybe simply because perforating is so simple and easy. Please check my video on how you do the perforation easily: th-cam.com/video/1gkyGK3rKmk/w-d-xo.html. Cheers, Francius
You may use them more than once if you can get your tempeh out of the bags without destroying them. Just rewash them no need to boil. In Indonesia, people reuse the banana leaves because the molds leftover help the beans to incubate just like tempeh starters.
This may be my favorite how-to video on all of TH-cam.
Hi, there!
Enjoy your tempeh! Please share this channel with friends in the tempeh community!
Francius
Appreciate all your videos n evangelising for tempeh….& making it at home!
I just made black bean successfully wo vinegar. terimah kaseh from bottom of my heart!❤
I am happy for you! Let me know if you still have any questions! Share the channel!
Thanks Francius for your tutorials, are really good and helpful for me.
Day by day is going better 🎉🙏
Happy to hear that! Please share the channel so more people will know tempeh.
Francius
Excellent video step by step
Hi, Doug! Glad you liked it! Good luck and let me know your success!
@@francius1003 As always you provide guidance on making wonderful tempeh. Thank you Francius!
@@robperret6338 You can use every angle of them, Rob. Enrich your view on the art of tempeh making. There are so many variations but still, it evolves around these essential steps.
Thanks for showing this! I appreciate your method which conserves water and recovers the beans!
Our pleasure!
Nice . Looks so good
Thank you 😋 Please share the channel!
Francius
Very Helpful & useful! Compliments & greetings fom Italy
Hi, Riccardo! Glad it was helpful! Let me know if you still have any questions. Enjoy your tempeh!
Thank.youverymuchlook.so.good.Awesom
You are so welcome! Enjoy your tempeh! Let me know if you still have any questions.
Francius
Great tutorial, thank you!! I was wondering....I have a wonderful Instant Pot multi pressure cooker that I use all the time for bulk cooking beans, grains, all kinds of recipes and love it, and use its preset middle yogurt setting to make the perfect incubator for a big batch of natto! I just put the cooked and drained warm soybeans right in the pot liner, mix in starter... set timer, and it comes out perfect! Well, I just found out that the "less" yogurt setting is 32 C and used to make jiu niang in the Instant Pot, which should also be good for incubating tempeh too? I'm watching all your tempeh videos and trying to devise a good incubator with the supplies on hand since I am handicapped and don't go out much, especially not in this pandemic!
32C is a good incubating temperature for tempeh. Use whatever is available around you. Tempeh is a simple solution for simple people looking for healthy food from whatever is available. That was what our ancestors did in the past!
your channel is great. thank you for your service.
which incubator do you recommend? I live in Portugal and I need to buy one from Europe. thank you!
Hi, there!
Thank you for subscribing to this channel. I only use home made incubator. I have uploaded one video on how to make one:th-cam.com/video/1MG0-f97hxw/w-d-xo.html
It's easy!
Thank you for the detailed video. Much appreciated. I would like to know if we can ferment the beans in any other way than in plastic bags. Thank you.
Surely you can. The traditional way is using banana leaves. Banana leaves add aroma to the tempeh. It is echo friendly and is permeable by nature so no need to perforate. Yo can also use glass pans and silicon containers.
@@francius1003Thank you for the prompt response. I’m from India and Banana leaves are available in plenty. So it’s good. I read somewhere that Teak leaves can also be used. Is it so ? Now to find a good starter .
Yes. Teak leaves are good alternatives.
The taking out of incubator after 15 hours rule,is that just for your climate in Indonesia?
In Canada, my house is rarely above 75F , usually 72 F,it can even get lower in winter,some xs in summer it gets hot as heck in here tho
Cheers
Indonesian people don't use incubators. The whole country is a giant incubator.
It sounds like a beautiful country@@francius1003
Another great vid. what size are the bags please
They are sandwich bags 6 1/2x5 7/8 in (16.5 cmx14.9 cm), but you can use any size bags. It doesn't matter.
@@francius1003 Thank you kindly. Thank you for sharing your videos and info it has been very helpful. In fact I am busy making my own chamber thanks to your help. Just kick started some old tempeh spores that are over 4 years old looks like the are taking 😁I will keep you up dated
Halo!
Apa Kabar!!!
Terima Kasih, for all your videos.
Based on your suggestions, I was able to make my own incubator. It has been working well!
To bad i cannot post a picture of the lastest batch...
I also have to review your video on not overheating the tempeh while it is "growing".
Rhanks again!
Halo kabar baik!
Congratulations on your success with building your incubator! An incubator is the most important piece of equipment in tempeh, so people tend to take it lightly. Send me pictures through my Instagram account or email fsuwono@gmail.com.
If you still have any questions don't hesitate to let me know!
Francius
Hi Francius, thanks for the excellent video! I've just finished making my first tempeh and it looks amazing, but I don't know how much tempeh I should get. How much tempeh do you get from the 1.8 Kg tempeh ready beans?
Hi, Joaquin! I am glad you finally made it! Congratulation! If you have 1.8 kg tempeh ready beans you get 1.8 kg tempeh. If you ask how many is that, it depends on how you pack your tempeh. I used to pack 300 grams for each sandwich bag, then I normally get 6 packs of them. But you can pack in whatever you want. Store-bought tempeh normally is packed as a half-pounder, meaning 227 grams per pack. If you do that you can get 8 packs. The choice is yours! Enjoy your tempeh!
Awesome!!! Love it, Francius...u rock!
Hi, Michelle! Good to hear that you are a tempeh person too. Follow my video and you will never fail with your tempeh making. Let me know if you still have any question. Good luck!
@@francius1003 Making some this weekend. Thnx again!
Hi Francius, and thank you for your videos. I've had two successes with Tempeh but just had a failure. I have 2 questions:
1. my mold growth seems to be predominately on the side of the bag facing down. is there a reason for that?
2. My recent failure resulted in Tempeh that smelled like ammonia. I incubate in an oven with the light on, my first overnight the oven temp was 83 F. During the day it went to 93. Could that be the reason for my failure? Thanks for your reply
Hi, there!
Temperature is number one reason for tempeh failure. This happens because most tempeh makers take the temperature accuracy lightly. Temperature accuracy is never an issue in Indonesia because the whole country is a giant incubator with the correct temperature for tempeh-making. The incubation needs 88F/31C throughout the process. One or two degrees up or down even for a short period (1-2 hrs) will fail the tempeh. The ammonia smell indicates a burnt or overheated tempeh. Using an oven or a hot pot as an incubator is very risky, your temperature of 83F is way too low, and 93F is definitely way too high. You an accurate incubator. I have uploaded two videos on how to make one, very easy and low-cost. Unless you can control the temperature I can't give you a correct answer what fails your tempeh. You can watch my video on what fails your tempeh.
th-cam.com/video/ArZq_co0KaE/w-d-xo.html
Francius
@@francius1003 Ok, thanks for replying!
Hey there, Francius, how are you? Hope well. My tempeh came out fabulous..thnx so much. NOW the million dollar question - how do I store it?
I will keep some in the fridge for 7-10 days for immediate cooking.
Now I want to freeze the rest.
Do I simply freeze in the ziplock bag with holes as it is? Or do I take the tempeh out, wrap it in baking paper or saran wrap or foil, then put it in another unperforated ziplock and store it in the freezer? Please tell me the best way to do this.
I appreciate your expertise.~Namaste~Michelle
Hi, Michelle! Good to hear about your successful journey! You did the right thing, simply store it as it is. For less than 2 weeks in the fridge, for up to 3 months in the freezer. You can cook it as you do with meat, it is veggie meat. Fry it, steam it, boil, bake or grill it. Enjoy your tempeh! I have posted a couple of recipes in the channel that you might like to try.
You are very carefully, wonderful. Isn't there a method to use Tupperware for not to produce so much plastic waste?
Thank you!
Hi, Susanne!
Yes, you can use Tupperware for your tempeh container. In some of my videos, I have shown how to use a glass pan for making tempeh. Check this out: th-cam.com/video/nrR0h4awF0I/w-d-xo.html
@@francius1003 Thank you very much for your quick answer. I will try that!
Can one skip dehulling and get a good result? I wonder what's the difference would be left unhulled?
De-hulling is not mandatory, only recommended. See my video on de-hulling: Why You Would Want To De-hull Your Soybeans th-cam.com/video/D_NVs2SA9UI/w-d-xo.html and
Dehull Your Soybeans in 20 Minutes th-cam.com/video/pCVCIk9k_bc/w-d-xo.html
Francius
Francius,
Since subscribing to your site I have not had a tempeh failure. I have only you to thank for that. My tempeh always comes out perfect. It seems to be the curing step that keeps it from spoiling.
I do have a question however. I just made a batch of tempeh using white navy beans since I had them in my pantry. Using the exact same technique you use after only 21 hours my tempeh is completely covered with white mycelium. It is done or should I leave it to cure until the full 36 hours it up?
Bruce
Hi, Bruce!
I am happy to hear your success story. The time needed to completely incubate for tempeh is 24-48 hrs. It depends on two major things: the temperature (lower temperature takes longer) and the strength of the tempeh starter (either the quality or the amount). So, it is quite normal to have it done within that time frame. Just wait for 24 hrs and you can consider it done and enjoy your tempeh.
Please share your experience with friends, and share this channel too so many more will benefit from tempeh!
Francius
@@francius1003 Thank you Francius. The 24 hours is up in about 2 hours. There is still a bit of condensation so perhaps it is best to leave it longer. The mycelium has not started to sporulate yet so I am most likely alright to leave it. I always steam my tempeh for 20 minutes after it is finished incubating to stop the mycelium from sporulating. That way the tempeh stays white and tasty.
Thank you again for all your help. I have shared your channel will my vegan friends.
Bruce
Hi, Bruce.
Thank you for sharing the channel with your vegan friends.
You can keep your tempeh fresh by keeping them in your freezer. They will not sporulate further when frozen. It looks like your tempeh starter is strong. Yo might want to reduce the amount a little bit.
Francius
@@francius1003 I will try less starter next time. The navy bean tempeh is delicious. It has a nice smoky flavour to it. Great for folks who want to go soyfree.
Thank you again for all your help.
Bruce
hello Francius, water condensation occur in the plastic bag at 24hours under room temp (Malaysia). It is normal? Or else what can I do at this moment to save the whole batch
Hi, Jiayi!
No need to do anything. It is normal and will go away after 24-36 hrs. Your batch is fine!
@@francius1003 thank you for your replying! Is it normal if takes more than 48 hours to ferment the tempeh? Is it okay to keep tempeh in the fridge immediately after fermentation? will cool storage affect the texture and taste if I wish to use the tempeh to make tempeh chips?
@@jiayichan4216 Within 36 hrs the fermentation should complete and the tempeh becomes firm and white. If it takes longer it means the starter is not strong enough, so you need to add more, like half of what you already used. Wait until they cool down before putting them in the fridge, maybe a couple hrs after complete fermentation. Do not stack in the fridge before they are completely cool, otherwise, the middle will keep fermenting because they are warm. Cool storage is fine, even better than freezing because you don't need to thaw them before use. Texture and taste won't change by chilling.
Hi Francius, it is possible if I incubate the tempeh without taking it out from the incubator? If it is possible, how much temperature and how long the fermentation time will be required?
Hi, Jiayi. Yes, it is ideal. Taking out of the incubator is meant to avoid overheating which usually only happens when the incubator is full, and the heat created by the tempeh overwhelms the cooling fan. If your incubator is not full you can keep the tempeh in the incubator until completely done, normally between 24-36 hrs in 31C.
@@francius1003 thank you so much for your reply! And may I know 1 tsp you used is equal to how many grams?
! tsp equals 3 grams.
@@francius1003 alright, thank you! How to know the soybean is cooked? Because after 1 hour the beans still quiet hard
@@jiayichan4216 Soybeans are hard beans, they never get mushy. After 1 hour of cooking you can pinch the beans with your fingers, they break. It means they are well cooked.
I notice that you do not add any vinegar. Most other recipes add. SO I can easily make tempeh without any vinegar?? I would also like to add that I really like your recipe for tempeh chips. Thank you for all your help and effort
Hi, Radhika!
I never use vinegar in my tempeh production, nor the traditional tempeh producers in Indonesia. Yet, my tempeh never fails me and the tempeh produced by the traditional tempeh producers keep flooding the market every day. The absence of vinegar will not fail your tempeh! It is not essential, only optional! The most important in making tempeh are the temperature, the humidity, and the tempeh starter.
Francius
@@francius1003 thank you so much for your help
You are so welcome, Radhika. Please share the channel!
I am new to tempeh and I love it. I followed your directions in ano video & successfully harvested a batch of grey/black spores. I tried to make test using a different channel and added vinegar, didn’t correctly bill the beans their video said wasn’t impt & batch failed. I searched your channel again and found this beginner tutorial so I will try to test my starter using these steps you show. This time- no vinegar! 😅. Thank you so much for this channel & your beautiful music too!! 🖖
Can I make with out starter please????
Definitely not! Starter is the thing that ferments the beans into tempeh.
hi, one question, what is the tempeh starter made of? (that powder thats called tempeh starter.
Hi, Marsini. It is roasted rice flour enriched with the culture spores. You can make it yourself. See my video on Make Your Own Tempeh Starter for Your Tempeh Business.
Hi Fransius, yes I saw that video too, but what is that culture spores made of?
Hi, Marsini!
The culture, called Rhizopus oryzae, is a microfungus that produces an enzyme that does the fermentation. The microfungus regenerates through spores. When you make your own tempeh starter what you do is you farm this microfungus and harvest the spores, the blackish spots over your mature tempeh, to be mixed with the roasted rice flour.
Where to buy the incubator
Hi, baby cakes! I made it myself. I have uploaded a tutorial on how to make one
th-cam.com/video/1MG0-f97hxw/w-d-xo.html
It is easy. You might want to get someone to help you make this simple incubator.
Francius
Hi Francius! This is an excellent video! I' ve tried twice to make my own tempeh with 50% success. I'm not sure how to incubate it at the right temperature. I tried to incubate it using the light of the oven but something went wrong the second time. I'm not sure if this method keeps the right temperature (31 celcius). I was wondering if i can use my yoghurt maker as an incubator. Do you think it might work?
Hi, Pallas!
As long as your yogurt maker can keep the temperature at 31C, yes you can use it to incubate your tempeh.
@@francius1003 Τhanks, i'm afraid it keeps a higher temperature.
You can make your own incubator. I have uploaded videos on how to make them, easy and at a low cost.
I'll check it out. Thanks!
Could you please tell me what have done wrong. My tempeh is look good after finished. Only one problem is black spot same position as the hole on plastic bag
There is nothing wrong. Black spots are mature spores, sporulation is normal after 36-48 hrs. The spores grow where there is contact with oxygen, that's why you got these black spots at the perforation. Your tempeh is not damaged, it is a normal fermentation process. In fact, your tempeh starter is a collection of these black spores that ferment your beans into tempeh. You can avoid further sporulation by putting your tempeh in your fridge or freezing them after 48 hrs to stop sporulation, instead of at room temperature. If you watch my video on how to make your own tempeh starter th-cam.com/video/x80K4RgApxA/w-d-xo.html
you will know that you expect to have these black spores. So, no worry. Consume your tempeh! Also, watch my other video on FAQ Answered th-cam.com/video/mhJdFo5f8tk/w-d-xo.html
@@francius1003 thank you so much. I now live in UK but in 1997 I were in Indonesia for 3 years and love all Indonesian food so much and I can say I try to make more dishes as I can. My daughter was born there too. I am followed your recipe for tempeh starter at the moment. Thanks again
Selamat makan tempe, and stay healthy! It is a healthy food!
🌻🌻🌻🌻🥰🥰🥰🥰
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First time try out making tempeh. It's June 20 2022 14.37 PM in Holland. Let's see if I inherited my Javanese mother cooking skills
Hi, Evie! It is summer, so I think you will do it even if you don’t have an incubator. Let me know your success! Javanese ladies are good cooks!
Francius
@@francius1003 Yes indeed it is summertime here. I will let you know how the process went even if it's not succeeded. I've never done this before but I think it all turns out well. Fingers crossed. Have a good day till next time👋
@@francius1003 Yessss the tempeh looks beautiful, thank you. I'm going to fry them now. As a snack. So proud I wish my mother could have seen me now.
@@evietahapary9923 Congratulation! You are now a certified tempeh maker ...! 🤩
@@francius1003 😅🤣🤣
why not just soak the beans overnight and skip wasting the energy?
Hi, Bill!.
Those are exactly what our ancestors did in the past, and until now, for big producers (200-300 kg of beans a day). Soaking overnight cut the first boiling time by half. So, instead of 20-30 minutes you only boil for 10-15 minutes. Sometimes for a small batch (1-2 kg or less), you just want to do it quickly by spending 15 minutes more of your stove time. But I agree, there are also times when you can wait until tomorrow. So, the choice is yours!
@@francius1003 Will overnight soaking acheive the same result?
@John Wicked Hi, John!
Yes if you are not in a rush. When I was a child the girls of the house used to take the one-night-soaked beans to the creek and stomped on them to remove the hulls. Traditional tempeh producers in Indonesia (300 kg soybeans a day) still soak overnight to cut the boiling time by half. For a homemade tempeh maker with under 1 kg of raw soybeans, 30 minutes of first boiling is the most practical.
Hi there. Do you know where i can find perforated plastic bags? Have you tried using cheese molds? Thanks for a great video!
I never come across pre-perforated plastic bags, maybe simply because perforating is so simple and easy. Please check my video on how you do the perforation easily: th-cam.com/video/1gkyGK3rKmk/w-d-xo.html.
Cheers,
Francius
@@francius1003 Thank you! Dom you use them more than ones? Boiling water to kill bacteria?
You may use them more than once if you can get your tempeh out of the bags without destroying them. Just rewash them no need to boil. In Indonesia, people reuse the banana leaves because the molds leftover help the beans to incubate just like tempeh starters.
On cheese molds, I don’t think they are for tempeh.