Creating Tempeh: The Complete Guide from Scratch with Only 3 Grams of Starter

Tempeh is a protein-rich, healthy food made from fermented soybeans. Despite its complexity, making tempeh at home can be a rewarding experience, especially given its high nutritional value and versatility in different dishes. This guide will walk you through the process of using just 3 grams of tempeh starter to make tempeh from scratch, ensuring you're equipped with all the necessary ingredients, tools, and steps.

The Importance of Tempeh Starter

Tempeh starter is the key to starting the fermentation process for tempeh. This symbiotic culture of bacteria and fungus (SCOBY) provides the necessary microorganisms to turn soybeans into tempeh. Since we only have 3 grams of starter at our disposal, it is crucial to use it efficiently and to create a sufficient amount of tempeh for all our needs.

Ingredients Required

3 grams of tempeh starter 250 grams of soybeans 200 grams of brown sugar 200 grams of sea salt Some clean, sterilized jars with lids Water for soaking and cooking soybeans Potato masher or a pair of chopsticks Cheesecloth or a clean towel

Making the Tempeh Starter Mixture

Step 1: Soak the soybeans. Rinse the soybeans and soak them in water for at least 12 hours. Overnight soaking is preferable. Drain and rinse the soybeans again.

Step 2: Cook the soaked soybeans. Boil the soybeans for about 30 minutes until they are soft. Turn off the heat and let them sit in the cooking liquid for another 30 minutes to allow the beans to rehydrate fully. Strain the soybeans and remove any debris or skins that may have formed on top.

Step 3: Cool the soybeans to room temperature. Allow the cooked soybeans to cool down to room temperature (around 25°C to 30°C or 77°F to 86°F) in a clean container. This temperature is ideal for activating the starter culture.

Mixing Soybeans with Starter

To use the 3 grams of tempeh starter effectively, it is necessary to use a high proportion of soybeans. For every 10 grams of starter, you need about 100 grams of soybeans. However, since we only have 3 grams of starter, we will work with 250 grams of soybeans, ensuring that the starter is well-diluted and evenly distributed.

Step 1: Add starter to the soybeans. Mix the 3 grams of tempeh starter into the cooled and drained soybeans thoroughly with a potato masher or chopsticks. Ensure the mixture is well blended so that every bean is covered with the starter culture.

Step 2: Ferment the soybean starter mixture. Cover the mixture with cheesecloth or a clean kitchen towel secured with a rubber band to maintain humidity. Place the mixture in a warm environment, ideally between 25°C to 30°C (77°F to 86°F) to help the fermentation process. The starter should consume sugars in the soybeans and begin to ferment within 12 to 24 hours.

Step 3: Monitor the mixture. As the mixture begins to ferment, it may start to heat up slightly and release bubbles, indicating that the fermentation process is underway. After 12 to 24 hours, check for signs of fermentation, such as the formation of a white mycelium layer on top of the mixture. Once this occurs, the tempeh starter is ready for use.

Preparing and Fermenting Tempeh

Step 1: Mix remaining ingredients. Add 200 grams of brown sugar and 200 grams of sea salt to the properly fermented soybean mixture, and mix thoroughly.

Step 2: Press the mixture into jars. Once mixed, mold the soybean mixture into jars, using clean hands to press it firmly but not too tightly. Adjust the amount of soybean mixture to fill the jars 2 to 3 centimeters below the top of the lid to allow space for expansion during the fermentation process.

Step 3: Cover the jars. Cover the jars with cheesecloth or a clean kitchen towel, securing it with a rubber band to maintain moisture and reduce water evaporation. Store the jars in a warm place to continue the fermentation process.

Step 4: Fermenting period. Allow the tempeh to ferment for 24 to 48 hours. Monitor the texture and odor during this time. It should develop a slightly sour smell and a firm, spongy texture.

Dehydrating and Storing Tempeh

Step 1: Dehydrate the tempeh. Once fermented to your desired texture, it is time to dehydrate the tempeh to preserve it. You can use a dehydrator or oven set to a low temperature (around 105°F to 115°F or 41°C to 46°C) for about 12 to 24 hours, or until the tempeh is fully dehydrated and crispy. Be sure to check regularly to avoid over-drying.

Step 2: Store the tempeh. Once dehydrated, store the tempeh in an airtight container or freezer bag to maintain its freshness. It can be stored at room temperature for up to a week or frozen for several months.

Conclusion

Creating tempeh from scratch with just 3 grams of starter requires careful attention to detail and patience. By following the above steps, you can produce an impressive yield of tempeh that can be used in numerous dishes. Whether you use it in stir-fries, salads, sandwiches, or as a substitute for meat, tempeh offers a unique flavor and texture that will make your dishes more nutritious and delicious.

Key Takeaways:
- 3 grams of starter is sufficient for 250 grams of soybeans to create tempeh
- The fermentation process requires a warm environment and proper monitoring
- Dehydration is crucial for preserving tempeh and extending its shelf life

With this guide, you can confidently make tempeh at home, knowing that every step is carefully considered to yield the best results. Happy fermenting!