How to Make Tempeh That's Way Better than Store-Bought 

Saša Šijak no they’re much more digestible.

Me, too. There's a great book by Kirsten and Chris Shockey called "Meso, Tempeh, Natto & Other Tasty Ferments" that has some fabulous ideas for tempeh varieties that keep us experimenting.

How to grow plants from glucimolle

@@BetterDoneYourself Would be interesting to test tempeh fungi with other vegetables, not just beans.

@@SapioiTThat fungi is looking for starch. You could probably use some other starchy type of veggie.

Enjoy yourself with it! You really can't go wrong.

Lee Wu Wow😯 indeed.

Ko sedih si bang. Kan tinggal cuci, buang kulitnya, rendem semalam, besoknya direbus, terus campur ragi, masukin plastik yg udah dibolongin kecil2. Terus diemin semalam. Tapi emang lebih gampang beli langsung sih.

@@rafi6618 eh saya iseng bikin loh beberapa hari yg lalu. Berhasil malah *bangga

@@apriliarizkyriadini7490 mantap sekali gan, siang ini juga saya coba buat sendiri. Boleh tau udh pernah buat tempe dari kacang kedelai hitam? Atau kacang kacangan lain?

@@hobojump7651 nope. Not a fan of another kind of tempeh except from common soya bean 🤣

I made my own RAGI.

@@mursiyanimistam5125 how?

Can you send me a link of that seedling grow mat with thermostat I can't seem to find it

You're quite welcome! I hope your tempeh-making begins to yield a better product.

It's good stuff. What can I tell you?

minimini no u can’t

Krupuk enak

I never knew about tempeh , thanks again

What is that?

What are you doing differently from me? Are you hulling the beans? Are they dry when you inoculate them? Are they drying out too much during the incubation period?

Better Done Yourself I'm doing garbanzo beans for one. I think I made the the first two batches too wet and then over compensated and maybe made the third too dry? I put together the third batch yesterday so it may be too early to tell. On the first two the growth didn't get going until the 3rd or 4th day. I'm using my oven as my incubator which with the light on keeps the temp around 86-89F.

I found that my cakes didn't form tightly after 36 hours. There were still 35% loose beans that weren't packed into the cakes. Do you think it just needs to ferment a little longer?

Jacqueline Oscvirk it wouldn't hurt to try. It just takes a little experience to get just the right amount of moisture in the beans. Let them go a little longer and see!

Of course you can. Just watch out because the culture gets more impurities with every generation.

@@BetterDoneYourself True and Rhizopus oligosporus is not one to mess with. My recommendation is to buy it Michael.

SooperToober my wife and I quit wheat a year ago. We lost 30 pounds each!

Better Done Yourself hmm! I quit sugar and wheat for 30 days starting January 7th. Have lost 8 lbs in 20 days. Not sure how much is water. Sleeping a tad better I think. Not sure if it’s no sugar, coffee or wheat?? I’ll keep going to day 30. Thx for the inspirational make it myself approach. I’m just a grasshopper! ;)

Boyd Good luck with your tempeh!! I live just north of Washington DC in Maryland.

I use this "Digital Thermostat Regulator Temperature Controller Socket Outlet" that you can get from Ebay or Amazon. I set the temperature at around 32C. I've tried aquarium heater, but I like "seed germination heat pad" inside a larger cooler. I made my tempeh with skin on. No vinegar. Just starter and soy beans (your choice of beans) in a glass container with open top. It was completely covered by Mycelium 15 hours later. I usually harvest them after 30-36 hours.

Ziah’s kitchen, she demonstrates how to make a tempeh starter (tempeh Ragi) yourself.

Well, now you know how to!

Jacqueline Oscvirk it happens. Your beans might have been to wet. Some people steam the tempeh before freezing. I just toss them in the freezer.

Cathy Adams No it's an aerobic fermentation so by definition sous vide wouldn't work good thinking thought! I do yogurt in the sous vide all the time.

I think you can yes

flying frenchman great idea. Do you crush the beans a bit? I’m going to try this!

Just freeze them as they are. And they are best when fried and serve with sambal, Indonesian chilli sauce. Or put them in your salad or stir fried vegetables.

@@serenew5690 before frying the tempeh, you can marinate it with water, salt and garlic paste. It taste even better. That's how indonesian make their "tempe goreng" or "fried tempeh".

No. Store bought tempeh is usually pasteurized. I have a link in the description for non GMO soybeans on Amazon. I tried the black soybeans. Just the skins are black and the insides are a pale green color. To weird.

Actually, you don't need to crack the beans. After soaking and boiling them, they will become very soft

Technically, the beans are already cooked and the enzymes created during the fermentation start to predigest them. So I guess you could eat it at this point. I think it tastes way better fried with some spices!

Alycia Lee I wouldn't. You generally count on the fungus to out-compete anything else that might have started growing in the beans. With no fungus, you don't know what you made.

@@BetterDoneYourself thank you :-)

I just watched a video of a beautifully delicate Balinese lady and this guy is hilariously the opposite ha

Sarah Davies 😂😂

Sure is!!! It's been actively blooming for 6 months now!

Better Done Yourself thank you!! That's fantastic, and must be a pleasure to behold in person

It doesn't get beheld very long. We cook it and eat it too fast!

Alaila Fernández I made an incubator with a large cupcake carrier (has a lid) and a heating grow mat (Amazon, $25]. I put the grow mat on the bottom of the cupcake holder, then put a rack on it to hold the tempeh. Then put the lid on to keep the temperature at 90. Works great!

Oh yeah, they're so good for you that I needed a month or so for my mental state to rebalance after a 6 month span of consuming phytoestrogen-containing foods daily. Christ, that was hell. I wouldn't wish it on anyone.

@@NormalVegan Do you have evidence to back up your claim?

@@NormalVegan wow, would see alot of the japanese and asian countries would lose their mind

@@NormalVegan As an Indonesian, i rarely are tempe only on some occasion. And you don't really have to eat tempe solely, you ate it with rice or some fish or Meat. I mean its not an everyday staple unless you're dirt poor.

I'm not as worried; I don't eat meat... Fret amongst yourselves 🤣

No, it's will work just fine. I go organic because I don't think modifying a plant's genetic structure is advisable. AND I'm not looking to eat any glyphosate as a part of a healthy meal.

@@BetterDoneYourself does consumption of non organic soy to make tempeh increase estrogen?

BTW, i use a similar (but not identical) technique for hulling garbanzo beans for homemade hummus.

I've been hearing about 1/2 tsp of soda in boiling water a lot lately. I'll have to pull out the pH meter and see what's going on with that. You would definitely need to adjust the vinegar because that's crucial to preventing other fungii from sprouting up and taking over. You should really consider fermenting your okara. The nutrients are much more bioavailable after fermenting for a little bit.

Yeah, a pH meter would help finesse that nicely. I used to own one when i was still homebrewing regularly 20yrs ago, but its long since disappeard. Prolly a heck of a lot cheaper now though. For noe, the 1/2 tsp is just a ballpark guestimate. Anyway, since you seem to be a fellow food science geek, you might find it interesting to read up on lipoxygenase ... if you havent already. It is a relevant topic for soy.

Thanks for the tip. I'll check into it...

Better Done Yourself For the benefit of onlookers, lipoxygenase is a naturally occuring enzyme in soy that breaks down the linolinic acid present in soybeans when they are released by soaking/cooking/grinding ... it is the byproducts of that reaction that cause all of the grassy/painty vegetal notes that most people find disagreeable in soymilk. Over the past 1-2 decades, most of the big soymilk producers have since switched to highly specialized trademarked brands of soybeans (like Golden Vista by Monsanto), which have been either GMO'd or selectively bred to be low in both the key enzyme and linolinic acid, and as a result, most commercial soymilk is now free of the previously mentioned off notes that used to be omnipresent as little as a decades or so ago, and now soymilk is booming in popularity. Now, here is the catch for us DIY people who make our own soy products ... ALL of those new low-lipox strains of soybeans are heavily trademarked and tightly controlled by the big food companies like monsanto ... anyone growing them has to sign agreements regarding who they can sell to or risk ruinous fines. AFAIK, that basically means that those strains are NOT AVAILABLE at the consumer level ... any dried soybeans you buy online, or through mail order, or in a feed store, or an ethnic foods store,are almost certain to be one of numerous older varieties of soybean that have not been modified & trademarked, and which still have the old issues with lipoxygenase and linolinic acid .... which is why it helps to read up on techniques for reducing them at home. Those notes will still be there, but at least there are ways to reduce them a bit. Alkalai is one, long boiling times are another. Anyway, Ive been dabbling in soy recipes of late, and this is what i've gleaned. Hope it helps others. Cheers.

I found the other way. Simply use a potato masher after soaking the beans. Good alternative.

So strange, just had that thought today. Glad to know it works!! 😀

Robots In Boxes that’s how I do it too! Works great! I put the grow mat in a cupcake carrier, put the mat on the bottom. Put a rack on the mat, put the tempeh on the rack, cover with the lid. Set the temp, and it makes perfect tempeh every time.

Where did u find this seedling heating meat with thermostat I can't find it on Amazon

Lara Burnett The temperature might have gotten too high and promoted some wild yeast growth.

I'll bet that's it, thanks! It's still good, just different.

michelle LaFayette Do you at least split them?

Ruff chop, That's it. When lazy I've even used canned. I've added rice, quinoa, blackeyed peas, red beans sky's the limit.

@@j9501b for sure! Love the variety! The important part is to break the skins. You're chopping. I'm cracking. You can certainly leave the hulls in. that part doesn't really matter.

norcholeh ahmad What tool? Everything is listed in the description.

Nope. Not an option. Do you think I didn't try to do this in the IP? Unfortunately, the IP doesn't have a setting for 89 degrees F, so you're going to have to get creative. Fishtank heaters are small and cheap. Don't everyone own a cooler? How do you picnic or go to the park?

Better Done Yourself guess I’m going to get creative then. My starter arrives tomorrow. A friend (questionable) gifted me 10# of Laura organic soy beans. She was making soy milk and half her family turns out has allergies with soy. I do love her. I’ve seen some blogs with people using IP’s but I trust you and your techniques. You’re a fermenter and they’re cooks. There’s a big difference. I’m not saying you can’t cook but I watch and respect you for your fermenting knowledge. I’ll let you know what I come up with. Our coolers are smaller size (mostly for cocktails/wine) since we have huge ones on the boat but they’re way to big. Do you think one of those styrofoam ones used when summer shopping would work.

No. Run in the other direction from styrofoam! It is a petroleum-based lightweight plastic made from styrene, a synthetic chemical classified as a possible human carcinogen by the Environmental Protection Agency (EPA) and the International Agency for Research on Cancer; and benzene, a known human carcinogen according to the EPA.

Better Done Yourself thanks for the information on styrofoam. I assumed it wasn’t a great product mostly because it doesn’t decompose but I never knew the rest of the story. The funny thing is I live in SW Florida and our garage is in 90 degrees right now and it’s 7 am. We put a temperature gauge in yesterday and it’s high was 93. I’m thinking my garage might be work. It’s a pretty big box

'Atta girl! Now you're thinking! I bet it's super humid too! Start your tempeh first thing in the morning and by the time things cool off after sundown, the mold will be keeping itself warm through the night.

Alfa Sansan you're lucky!! It's awful here.

I Made it myself ... Chocholate tempe and tapioca starch tempe crackers is more delicious ...

Dick Burns There is a brand called Laura‘s soybeans. You can purchase it on Amazon

Use the link in the description.

Better Done Yourself ok, thanks everybody. Love your videos BDY!

Better Done Yourself There are 2 things that freak me out these days. Soy and corn. I avoid them because that seems to be their favorite 2 things to geneticly bastardize.

Agreed. I, too, avoid these "crops". There are still non-GMO soybeans available if you look for them. Corn is too far gone. There is research out there that is showing that fermentation alleviates some of the risks.

Hahahaha its true... Im from java indonesia

I've seen people rub the cooked beans between clean dish cloths.

@@BetterDoneYourself How else can I set up my incubator? I am in very limited in terms of my hardware supplies, and in a tropical area where temps are pretty much around 90 degrees day/night. Is there a way to let the tempeh set in a "clean environment" without the cooler and warm water? Just using the warm air that's around? thx!

@@nataliab.7904 Tempeh comes from tropical areas. That's where it grows best. You don't need anything extra. Just don't let it dry out.