6 August 2019 Soy Tempeh


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6 August 2019 Soy Tempeh
Posted on August 6, 2019 by Durgan
http://durgan.org/2019/August 2019/6 August 2019 Soy Tempeh/HTML/6 August 2019 Soy Tempeh
Pictures of soy tempeh after 24 hours of fermentation. Another 24 hours will be allowed for further fermentation before termination. A perfect cake. Shown is half the quantity of 500 ml of beans processed.
Process is: Boil for 30 minutes, remove hulls by rubbing and draining five times, steam cook for 1.5 hours at 15 PSI in the pressure cooker, remove and add two tablespoons of vinegar, cool to ambient about 20C, add half teaspoon of starter, mix well. Place in molds. Place in fermenter set at 31C and allowed to process for 24 to 48 hours.
 
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