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tempeh

ABOUT TEMPEH

RECIPES

TEMPEH KIT

MAKING OF

ORDER TEMPEH

noodles

ABOUT NOODLES

HOW TO

making tempeh

Incubation time is about 36-48 hours at 70-90 degree Fahrenheit.
If your room temperature is higher than 70 degree F, no incubator is needed.
In colder climates, use lighted oven (without turning the oven on) as an incubator for the first 24 hours, or an incubator to maintain a temperature of at least 70 degree F.

Directions:

1. First soak the soybeans overnight (at least 8 hours) in 8 quarts/liters of water.

2. Rinse and pour the soybeans into a large pot (12 quarts or larger), add just enough water to cover the soybeans.

3. Add two tablespoons of vinegar (to lower the PH), and boil the soybeans. Let it boil for about 10-15 minutes while removeing the soybeans hull that float to the surface.

4. Drain the cooked soybeans and let it cool to room temperature.

5. Pour the tempeh stater into the soybeans and mix thoroughly.

6. Fill each of the perforated plastic bag using the 16 oz. measuring cup.

7. The bag should be about half full.

8. Loosely flatten the soybeans.

9. Place on a rack or any flat surfaces, incubate for about 36-48 hours.



Fresh tempeh can be stored in the freezer or kept in your refrigerator for up to one week, but is best consumed within a day or two of thawing.