The Six Week Store Cupboard Challenge

Day 35

As I seem to have lost a day in all of this I am posting the Soya bean recipes together.  Truth be known they were combined together in an epic day of frenzied bean curd activity, that took me way off my usual kitchen path.

Item to be used up:  Dried Soya Beans, Tempeh starter kit

This starter culture went out of date last May, so this will be more of an experiment than a sure fire thing.

Cookbook: I owe this recipe to the following website:

http://www.culturesforhealth.com/how-to-make-tempeh

Recipe: Tempeh

  • Soya Beans
  • Tempeh starter
  • Apple Cider Vinegar

You will also need to take a great holiday in a very sunny place for a few weeks, or like me use a de-hydrator.

  1. First of all you may choose to hull your beans.   Most people seem to think that you get better results if you do.  To do this you can crack them through a hand mill on a loose setting as I did.  Alternatively you can soak the skins off them (see next stage).
  2. Soak the beans for 6-18 hours
  3. If you are using whole soy beans you need to split them by squeezing them in a kneading motion.  This, I have read can be painstaking.
  4. Stir the beans gently as this will cause the hulls to rise towards the surface where they can be poured carefully away using a strainer.  Add more water and repeat until most of the hulls have been removed.  (This took me about half an hour and became quite therapeutic and Zen. I wonder now if I could have skipped to the next stage and spent less time, with more success.)
  5. Put the beans in a large saucepan and add enough water to cover them.  Add 3 tablespoons apple cider vinegar and boil for 30 minutes. Skim the surface to remove any more hulls as they rise.
  6. Strain the beans and return to the pan and ‘dry’ the beans by stirring continuously over a low heat for 5 minutes.  Dryness it seems is imperative for tempeh culture success.
  7. Leave the beans to cool to below 35°C.
  8. Mix in 1 teaspoon of Tempeh starter.  Stir well to ensure even distribution.
  9. Place in glass dish.  I have tried my plastic bean sprouter as it seems to have holes that others have suggested will ensure even ventilation.  I could not bring myself to use the suggested plastic bag with holes punched in it.
  10. Put into a dehydrator 88°F (31°C). Leave for 24-48 hours.  But keep a check as the heat may need to be turned down or off as the mycelium start to flourish.
  11. Switch off the dehydrator and leave for a further 24 hours.  The mycelium will produce their own heat by this stage and continue to grow producing a whitish moulds or a black one.  Anything different and you probably have the wrong spores developing.
  12. Enjoy your tempeh.

 

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