Making Tempeh
Our technique for crafting traditional tempeh originated in the city of Malang. First, we soak and wet-dehull the soybeans so that they can easily split into perfect halves. Next, we separate the hulls and boil the soybeans. Afterwards, we drain and cool the soybeans, and after they are cooled, we mix the soybeans with our tempeh starter.
Since the city of Malang was built in a cooler climate, our tempeh must be fermented in a similar temperature to promote the dense culture. We do not pasteurize our tempeh, so we must freeze the tempeh which slightly weakens the culture. Fresh tempeh must be cooked within a day or two, but it can be kept in a refrigerator for up to 5 days.
If you are interested in ordering fresh tempeh, please contact us and ask for the availability of fresh tempeh!
Step 1
Soak the soybeans in water for at least 8 hours or over-night.
step 2
Split and dehull the soybeans.
step 3
Rinse the dehulled soybeans clean, then pour the soybeans into boiling water. After the water reboils, lower the heat and continue boiling the soybeans for another 10 minutes.
step 4
Drain the cooked soybeans, and let it cool to room temperature.
step 5
Add the tempeh starter into the soybeans, and mix the starter and soybeans thoroughly. Fill the perforated bags with the mixed soybeans. Loosely flatten the bags, then place them on a wire rack. Incubate the soybean bags for 36 – 48 hours at 70 – 90°F.
For the first 24 hours, maintain the 70°F temperature. As the tempeh culture grows, it will generate its own heat. At this point, ensure that the temperature does not exceed 90°F.
step 6
After 36 – 48 hours, the tempeh is ready for consumption.
step 7
Enjoy the tempeh!
