16 March 2018 Tempeh


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16 March 2018 Tempeh
Posted on March 16, 2018 by Durgan
http://durgan.org/2018/March 2018/16 March 2018 Tempeh/HTML/ 16 March 2018 Tempeh
Tempeh was made, fermented 24 hours at 31C. The three loaves were placed in a Dutch Oven at room temperature to ferment further( Approximately 30 hours) to produce black spores. From reading this makes the tempeh more mature and is generally how the Indonesians eat the material.
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21 April 2018 Tempeh
Posted on April 21, 2018 by Durgan
http://durgan.org/2018/April 2018/21 April 2018 Tempeh/HTML/ 21 April 2018 Tempeh

Soy beans 500 ml were made into tempeh. The tempeh was allowed to ferment 36 hours at 31C and is perfect.A two inch slice a day is about adequate. The mycelium is active and permeates the cotton cloth and protruded though the sides of the container. The loaves keep in the refrigerator about a week or more.
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Ruslan Railian (@ruslanrailian) • Instagram photos and videos 2018-05-14 21-59-29.png


Hi there ))) First attempt to make a tempeh. Is it edible with a such dark layer on the top?
PY6qe
 
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Some people want it almost black. The dark spots are the spores. Usually I stop fermentation when it is infused with the white mycelium. But use it no matter, I eat about one inch slice daily in the morning. My dog, Ginny, also eats a slice.
 

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