FYI, I buy packaged banana leaves from local asian market. They can be found in the freezer section. They are super affordable and this is how the Indonesians make tempeh. They are also sustainable. Also, not criticizing, just education. But glass is the wrong material and it is the reason your tempeh took so long. Glass doesn't breathe, whereas banana leaves do. And plastic, which I don't like, has holes purposely punched on all sides to allow enough air to get in so the the tempeh spores can colonize. Anyway, hopefully, you will try the Indonesian way next time as banana leaves are plentiful in most Asian markets.
As an Indonesian, I 100% concur with what he said. He is 10000000000000% true!!! People, read and follow what he said before you follow the demonstration on this video. Some information she showed on her video are misleading and not right.
Thank you so much for this Ashley! I have found that if you pressure cook on the bean (HIGH pressure and NORMAL) setting for 10 minutes, and allow for NATURAL release, the soybeans are perfectly cooked and you do not have to worry about the 10 minutes high, 3 minutes low, or other extra steps. Also, as I told @Trina Horton below, try using a KitchenAid mixer attachment, or food processor attachment with the THICKEST vegetable slicing setting - at least 4mm or larger (otherwise you get mush). You can run your soaked soybeans (soaked at least 12 hours) through the slicer and it will cut your soybeans in thick pieces - including the seed cover. Why? Because once you cut the beans and place back in a pot and fill with water, your beans are awesomely hulled and the pieces of hulls just float away. Just be careful not to allow your pieces of soybeans to run off -- they should be heavier and sink to the bottom. Also, the vegetable slicer gives you perfect soybean slices for tempeh! I truly hope this helps your tired hands. hehe! I am going to try this with healthier apple cider vinegar instead and see what happens.
" KitchenAid mixer attachment" Could you plz be more specific on this attachment? Is there a video of this exact unit and how to do this? i am way 2 lazy to dehull by hand lol Thank you mate
I love that your video is real - when you didn't cook it enough, you put it back in. So many videos cheat and then if I try to copy, it goes wrong every time. Thanks.
I ordered an Insta Pot today for yogurt making. Very excited about all the good food I'll be making. Thanks for sharing this technique. Also thanks everyone who commented with tweaks to this recipe.
I've had better luck using the *LOW* yogurt setting for incubating, which is in the ideal temp rage...30-34 Celsius (86-93 F). I set it to incubate for around 14 hours, at which point it begins to generate it's own heat... so you can just shut it off and leave it covered for another 30-34 hours until it's done. The regular (med.) yogurt setting runs around 36-43 C (97-110 F) which is above the recommended temps and seems to kill off some spores and actually takes longer to get good growth.
Would you please explain how to set the Instant Pot at LOW yogurt setting? I have tried to use my Instant Pot Duo to make tempeh a few times, with no success. The temperature of yogurt setting in the pot was between 99F - 106F. I cannot make it lower for the first 13-14 hours of the fermentation.
@@AshtonTrumbull1118 When you use the yogurt setting, the "LOW" "NORMAL" and "MORE" settings just below the lighted display each have different preprogrammed functions and temperatures, and you can cycle through them with the *"ADJUST"* button on the right just below that. (At least it is on mine) According to the user manual that came with my IP, on page 6.... LOW is from 86~93.2 F; NORMAL is 96.8~109.4 F; and MORE is for pasteurizing milk and gets up to 180 F, so be careful to adjust to LOW. Before it beeps immediately select "TIMER", then use the plus and minus buttons to set the display to 14-18 hours. (I've gone as high as 24 in cooler months and it was fine). Add your lid to keep the heat in, wait for the beep, and that's it. Hope this helps!
I have an Instant Pot DUO60 model. For the first two batches of tempeh, I used the Yogurt mode, and the normal (medium) heat setting. I found that the mold growth was poor and the tempeh was crumbly and did not form a solid cake. I then re-watched the video and noticed Plentiful Picnic uses the low temperature setting. So, using the low setting, I now have GREAT success (just keep hitting the Yogurt button until the low temperature setting is lighted) ! After just 30 hrs I see plenty of mold growth. I divide the beans into two 5"x7"x2.25" glass rectangular trays. Placing them as she did (forming a cross). I did not have luck with using punched plastic ziploc bags. I don't think they were getting enough air. Note: I found that after 12 hrs, mold growth on the upper tray was farther along than the bottom, so I now switch the top and bottom positions every 12 hrs or so. This evens out the mold growth. I think it may be due to temperature differences within the pot.
this is the best video ever! I've tried a couple times to make tempeh but didn't get beyond killing my hands dehulling lol. this looks like the best way to go. thank you so much
Dehulling is not a must. If you find it too time and energy consuming, you can skip this process and still get the same tasty tempeh as long as you let the bean fermented perfectly after bpiling it (let the bean sit for at least 12 hours with vinegar, or 24'hours without vinegar).
@Trina Horton and @Plantiful Picnic -- Trina, if you have a KitchenAid mixer attachment, or food processor attachment with the THICKEST vegetable slicing setting, you can run your soaked soybeans (soaked at least 12 hours) through the slicer and it will cut your soybeans in thick pieces - including the seed cover. Why? Because once you cut and place back in a pot and fill with water, your beans are awesomely hulled and the pieces of hulls just float away. Just be careful not to allow your pieces of soybeans to run off -- they should be heavier and sink to the bottom. Also, the vegetable slicer gives you perfect soybean slices for tempeh! I truly hope this helps your tired hands. hehe!
You should try using banana leaves to wrap the tempeh in. I find them at my local Hispanic store. I have also seen them at certain Jewel Osco stores. The Tempeh comes out super firm.
array s - It sure is. Even tofu is puzzingly expensive sometimes, e.g. as the little 300 gram piece of carton packed silken tofu I just saw at around $10 US. 🤷♀️ Makes little sense! Imagine paying around US $30 for a kg of TOFU? 😳😱 Same with the tempeh. Making it yourself makes 100% sense! I made a lot of wonderful tempeh at home the past month, with soybeans, chickpeas, mung beans, black beans etc. It is sooooo much fun! I found it best to start them off for a little while (hours... over night) in the IP, then I let them move into my oven, only bottom element on and the thermometer set at around 25˚C, which is half of the bottom temperature setting. But after a while, with a little fiddling with the thermometer and the door about 10 cm open, it held a steady 28˚C, which the spores LOOOOOOVE! I fastened the probe of a meat temp in there and set the thermometer on it to sound if the temp should reach 39˚C, since the spores die at 40˚C. So just a security measure. I used the cheap one from Ikea that also works as a timer. Think it’s called Fantast.I turned around the bags (and checked them) now and then. I love it when you can feel them starting to harden and become a block, then you know something is going on. I have pulled them out when they’ve been all white, sooo pretty looking. I have steamed them in the IP (in parchment and foil) and afterwards wrapped them in kitchen tissue and a towel and put them in my tofu press , tightened it and let it sit in the fridge for some hours before vacuum sealing and freezing. The pressing makes the tempeh very compact and meat like in consistensy, I think, so I think it is worth doing! YUM! I am using a plastic press with 2 screws I found on aliexpress. LOVE that thing!
Thank you for sharing! It seems a lot cleaner to culture the tempeh in the instant pot, too bad I don't have yogurt function on mine. I like the idea of using glass container. good job!
Ashley, your video making tempe using the IP is very inspiring 👍💓 I saw a video where the prepared tempe packets were arranged on a cake cooling rack. The rack is place in the overhead kitchen cabinet to ferment. Another scenario, the tempe in glass containers covered with a tea towel were put in wooden crates and placed near the heater i.e. any where warm to ferment. My next project is to make chickpeas and black beans tempe 😊 Just saying: tempe is pronounced temp-pay i.e. a silent 'h'
Thanks for the recipe! I did mine stove top before but now I have a instapot so came here :) - BTW, to get a creamier thempeh you can keep the skin on, more nutrition as well... try it out you'll see :)
@@plantifulpicnic3940 please let me know the size of your instant pot, and i have not used the yogurt function yet on mine, do you seal the vent when on yogurt mode? i use a 6 qt instant pot, i am really excited about making my own food, i bought the beans, starter and rice vinegar. thanks, keith
PS i think your issue with the bottom not molding over is in a glass dish you have no circulation? That why folks use/reuse ziplock bags with holes poked in them,or banana leaves etc
Great video. I really enjoyed your upbeat personality. Thank you. I saw in another video that removing the bean skins isn't necessary and it actually requires a longer cook time. *edit: I now see the purpose of removing the bean hulls. It helps get the mold to the beans better. They end up floating to the top of the water after cooking anyway, so it's easier the remove them before cooking. I found 15 minutes on high pressure and quick release was perfect for me.
Oh, I am so glad you noticed she didn’t use a trivet or water. I missed that detail and was trying to figure out what I have been doing wrong. I will try again without trivet and water.
Great video. Exactly what i was looking for! Could you put links to your glass containers in the description or tell us the size? They seam to fit perfectly.
Hello Ashley, nicely done to yielded some very beautiful tempeh. If I may ask, what brand name of tempeh starter did you use and where did you buy from?
I'm Indonesian and my mom used to make tempe from scratch when we lived abroad. We didn't have Instant Pot, so she would wrap the containers in towels to let the beans ferment, but when we lived in India sometimes the climate was not humid enough. Would have been helpful if she knew how to make it with an Instant Pot! But she got tired of doing it, because she thinks that the most time-consuming part of the process is getting rid of the soybean skin.
Perfection! I’m a little surprised. Everything I’ve read is to keep the temp range around 88-91F, or risk the danger of killing off the spores. The temp of the yogurt mode goes much higher in the Instant Pot....but who cares? This is excellent tempeh!
You need to use the Low Yogurt setting which gives you a lower temperature. You are correct that went making yogurt a higher temperature is used. I think it's over 100 degrees F.
is there a risk of contamination/failure? like, what's the naturally selecting environment for this? b/c natto is isolated from contamination from heat, and lactobacteria from salt. here just seems like a generic environment where any species can grow
The vinegar helps provide a specific environment. It's important to wash the utensils well before starting and it's important to coat the beans very well with the starter so the mold crowds out competing organisms.
I always used plastic bags but I think it is not good for the environment, I had tried to make tempeh by using bowls or dishes but they did not work really well, do you have any better tips ? Thanks.
I found that my yogurt setting is way to hot! I put the glass container in a crockpot, cover with a warm towel and put the lid on.Change the towel daily
I hope you realize that tempeh is made with smaller soybeans. Not the standard ones that we use for tofu and soymilk. They are smaller. Here in the U.S., Laura Soybeans actually carry the correct beans. But I'm sure wherever you live, you can find the correct ones. The beans used to make natto are the same beans used for making tempeh. You can get an idea by checking out this page. Anyway, thanks for the tip with the IP. I never considered using my IP for making tempeh. www.laurasoybeans.com/13-pound-natto-new-crop-2019/
I have never seen such a thing here in Denmrk. I checked online and they have them but in Non-Stick which is so unhealthy. I have an old slow-cocker in clay. I guess I can't use that. Yours is in stainless steal. Which brand is it? I made tempeh once and I also don't like that unhealthy plastic so I I used the same glass containers like you and with natural waxed paper over that I punched little holes in, but some places turned a bit black. Yours are completely white and no paper or plastic used at all. I kept mine in the drawer under the oven and started the oven now and then - it was a bit complicated. I knew a man who turned a whole clothes cupboard into a tempeh maker but I don't know how he did it. So I am very glad I found this. So if I get this instant pot I can make tempeh more often, or maybe I just try my slow cocker. It is so good to cook in glass. I use Visions Corning for stove top, to avoid cast iron and stainless steel pots. Rusty cast iron is what I think gave me leg-cramps. Thanks lots...:)
@@plantifulpicnic3940 I'll try my old slowcooker then. I like to avoid any metal. Vision Corning have glass pots to use on stovetop. So I save money as I was only interested how to not have to use the oven but something that keeps a very low heat like warm room temperature, for a long time.
@@plantifulpicnic3940 Yes, I'll have to find some smaller containers though, maybe some Plillivuyt round pie dishes, to put inside the croc pot. I'll write back when I have tried it.
Sigridovski I’m in Denmark. I just bought one from amazon.uk. They sell them on wupti.dk but cost twice as much. Search instant pot duo 7 in 1. There’s a Facebook group in Danish as well.
Thanks for this! We've tried this with ziplock bags and it failed :( Some mold did form but only on parts, after over 48 hours. Did you use 'less', 'normal' or 'more' setting when you used the Yogurt mode? I think the 'normal' mode with the lid on must have been too hot. Thanks so much!
My yogurt setting on the instapot is too hot. I use the glass container in a crockpot and use warm towels with the lid on for heat. Wet the towels daily with warm water. No electricity
looks good after 20 hrs,left on overnight to let finish and when I got up it was black..I think I should have just shut it off when it was near completion,anyone have the same problem..I feel like silly little steps are left out
It took me time to figure it out. The black just means that the fungus had developed fruiting bodies. You can cut that part off or incubate it for a bit less time next time.
Hey! Just wanted to ask if i need to put in the steaming Insert or it you place the Glass dishes directly into the Pot? Also you use the yogurt Function on 'less' right ?
I read somewhere that if you continue to ferment for long enough, then the mold starts to produce black spores that you can save. I don't have experience with that though.
I have a really good idea. Use one of these www.amazon.com/gp/aw/d/B07XNQ67YC?ref=ppx_pt2_mob_b_prod_image. There dehydrator racks for an 8 quart instant pot. It’s a really good way to stack your tempeh if you have an 8 quart instant pot. I have an instant pot duo crisp and it doesn’t have a yogurt mode but it does have a sous vide mode which is a lot better because you can choose what temp you want. I ferment kraut also and it requires a different temp so it is really nice to have that option.
@Dude8462: Some of good recipes to try, Indonesian style 😊 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-D3IFzWq7dWg.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-8w5QkahMQm8.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-VEgW0AM_sr0.html
That would be a big ‘Yes’. The Instant Pot come with a guide to cooking things like specific beans. You might have to experiment a little with the times. But once you get your desired results, it will be perfect every time
