6 January 2018 Tempeh

[Durgan]

http://durgan.org/2018/6 January 2018 Tempeh/HTML/ 6 January 2018 Tempeh

A batch of tempeh made. This was fermented 24 hours and si perfect. It is about a ten day supply for one person.

 

[DirtMechanic]

That looks good. How is that done?

 

[Durgan]

That looks good. How is that done?

Read through this:
http://durgan.org/2011/?p=6458
27 May 2017 Full Sequence of making Tempeh.

 

[DirtMechanic]

Is that starter the same or similiar to the one used for brie cheese? It looks it anyway, like a penicillum?

 

[Durgan]

The starter is simply a powder unique to tempeh. A small bit less than a teaspoon is mixed with the beans and it does its magic.

 

[Durgan]

Is that starter the same or similiar to the one used for brie cheese? It looks it anyway, like a penicillum?

Are you planing on making tempeh?

 

[DirtMechanic]

Not directly. I have become more interested in traditional methods of food making since I have Become One with my hickory smokers and am looking for that next challenge. Charcuterie has caught my eye as a preservative method, pastrami and canadian bacons for example. But the setups are not that different for cheeses and milk products, or even tempeh, it appears.