Tempeh

Tempeh is a traditional Indonesian soy product that is made by fermenting soybeans. The fermentation process involves the use of a specific mold called Rhizopus oligosporus, which binds the soybeans into a compact cake-like form. Here’s a basic overview of how tempeh is made:

Tempeh Making Process:

Ingredients:

• Soybeans
• Tempeh starter culture (Rhizopus oligosporus)
• Vinegar or another acid

Preparing Soybeans:

• Soybeans are soaked in water for several hours, usually overnight, to soften them.

Cooking Soybeans:

• The soaked soybeans are then boiled or steamed until they are fully cooked
• The cooked soybeans are cooled, and a tempeh starter culture containing the Rhizopus oligosporus mold is mixed in. Vinegar or another acid is often added to create an acidic environment that flavors the growth of the mold.

Incubation:

• The inoculated soybeans are then packed into a container and left to ferment in a warm environment (usually around 86°F or 30°C) for about 24 to 48 hours. During this time, the mold grows and binds the soybeans together into a firm, dense cake.

Harvesting:

Once the tempeh is fully fermented, it is ready to be harvested and can be sliced or used in various recipes.