Tempeh Starter - About Us
Wholesale and Retail Distributor
of Tempeh Starter Cultures.
Website: www.TempehStarter.com
Email: Sales@Tempehstarter.com
We ship our special developed Tempeh Starter worldwide for reasonable prices!. Consult our shipping information pages, and our easy instructions how to grow your own home made tempeh successfully, with our instructions. Instructions: Step 2: Transfer beans to clean bowl Step3.
add the vinegar, and mix very well, then
add the starter starter and mix very
well. Step 4: Prepare containers for incubation.
You can use zip lock bags or small
cooking trays/baking pans. (make sure
the cooking trays/baking pans are
sufficiently deep to allow the required
space when covered, see Step 6). Bags
have the advantage of being ready to
refrigerate or freeze, whereas the
tempeh in trays is ready to eat upon
completion of incubation. For bags, poke
holes with an ice pick or fork every 1/2
to 3/4 inches to allow mold to breathe.
All our tempeh starters have been tested and are free of salmonella infection, and a copy of Lab results are on our website.
All our starters are Halal and Kosher, and do not contain any GMO or animal products.
Now very popular throughout Asia, and indeed, the centerpiece of their diet, tempeh is the product of partially cooked soybeans inoculated with the mold Rhizopus oligosporus. The mold, closely related to common bread mold, begins to ferment the loosely packed soybeans, and quickly binds them together with its white mycelia. In the process, carried out over a 24-36 hour period, the soybeans are "predigested" and the ensuing cake is greatly improved in its nutrition. While protein and isoflavones are left intact, the Rhizopus breaks down the oligosaccharides and trypsin inhibitors that render soybeans difficult to digest. In addition, the mold neutralizes the physic acid that binds to minerals, making them easier to assimilate. In fact, the Rhizopus releases phytase, an enzyme that makes the zinc, iron, and calcium in soybeans easier to absorb. The mold also produces a natural antibiotic that reduces the risk of food contamination and acts in the intestines against infection by unwanted bacteria. In Indonesian communities with high levels of tempeh consumption, dysentery is much less common than in communities with diets that revolve around other food sources. An additional benefit, in regards to protein, is that the fermentation process breaks soy proteins into amino acids that we can more easily absorb. Tempeh is often described as having a rich, nutty, mushroom-like flavor. While it can be prepared in numerous ways, at our store we prefer it simply browned in cubes with butter, olive oil, and/or toasted sesame oil with some garlic, ginger, and a splash soy sauce. Below are simple directions to make pounds of your own delicious and nutritious tempeh.
Ingredients (Makes about 5 lbs):
6 cups of whole, dry soybeans
2 tablespoons vinegar
2 teaspoon tempeh starter
Step 1: At the beginning you have two
choices:
a. Soak whole soybeans overnight with
enough of water. The next day
rub/squeeze soaked beans to remove the
skins (de hull). This is necessary to
enable the mold to get to the endosperm.
After this boil for 30-45 minutes, turn
of
b. Alternatively, put the beans through
a food mill set very loosely so that the
beans are broken into 2 to 5 pieces.
Soak overnight. This process makes the
de hulling much easier, but some
nutrients are lost during soaking.
Step 5: Fill bags about half way with
beans, seal, and pack flat into uniform
layer one half to one inch thick. For
trays, pack into a uniform layer of the
same thickness and cover with aluminum
foil with holes poked in it. There
should be at least 1 to 2 inches between
foil and beans.
Step 6: Incubate at 86 F (29
C) for 22 to 28 hours. It is important,
especially at beginning, that you have a
sufficiently warm temperature for the
mold to get off to a good start.
However, do not overheat, as it will
enable unwanted bacteria to dominate.
About 16 hours into incubation, lower or
remove heat as the fermentation is now
generating its own heat. Check to see
that there is not too much condensation.
If there is, open bags and prop open.
Step 8: Near end of the fermentation
time, keep an eye on the tempeh so as to
halt the fermentation before the mold
begins to produce dark-colored spores.
Once the cake is solid and white with
the beans firmly connected and there is
a "mushroom" aroma, either
cook and eat, refrigerate, or freeze.
(Do not stack if refrigerating, as the
internal heat will enable them to
continue to mature, and tempeh will be spoiled.)
Step 9: Consult listed
books or websites for many available additional recipe
ideas.
To Recommend us to others, please push the + button
We offerWise.com at checkout. Our Tempeh Starter stays potent for months and years! Shipping depending on location Visit our F.A.Q. section for more Information and Questions.
We provide clear instructions how to use our tempeh starter, and make perfect white tempeh in no time. Do not spent a fortune in Healh Stores, make your own tempeh at home now !
Our Tempeh Starter is of the highest quality and produced perfect white tempeh. Our starter is very potent, so you will need a small amount to produce a lot of Tempeh, this also saves on shipping costs. Please visit our shopping basket for more fermentation and yeast products, as Ragi Peuyeum (fermented Casava),Rice wine yeast, Ragi Ketan (fermented black rice) and more...