Ideas for incubating tempeh at home
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- čas přidán 15. 11. 2020
- Suggestions on fermenting tempeh in a cooler climate, with some practical ideas and a range of quick and simple solutions to incubate tempeh at home.
I learnt to make authentic tempeh in Java over several months in 2013, having lived in Indonesia for many years prior to that. Since then I've been making real Indonesian tempeh full time in the UK in order to share my love of great tempeh. Like many foods, tempeh varies greatly and many people have never tried truly authentic fresh tempeh, that which is found everyday in markets throughout Indonesia. I'm hoping the videos I post here might help more people to make their own tempeh and discover the true delights of authentic fresh tempeh! - Jak na to + styl
what i use is a 25w aquarium heater inside of a small cooler with about 3 gallons of water.
The cooler has a built in tray up top, i set the heater for 88 degree F or 31 degrees C and it stays exactly that temp as long as I need it to.
The heater cost $18
I've been struggling for a while with making tempeh at home,THANK GOODNESS I found your video. So great, I finally understand a few key points that made it all make sense. Thanks so much, just finished my first successful batch. Please keep posting!
Thanks for you positive feedback, it's appreciated!
At last some real solutions to incubating at home. Thanks Tempeh Man!!
Thanks for your comment Lulu, I'm glad you found it useful!! :)
I have been planning to make tempeh for a while but was really unsure how to incubate it correctly. Thank you so much for the great ideas. Your videos are absolutely the most comprehensive and straightforward compared to what I have watched before. I'm now confident that I can make good tempeh at home.
Thanks Benny, I'm glad you found them useful - good luck with the tempeh making!! :)
@@thetempehman2695 How about an 18 litre laboratory incubator? Or a dehydrator?
Great ideas and really useful info. Thanks. Looking forward to watching your other videos
Great information! :)
Incredibly informative video - thanks
Thanks Lucy!
Thank you!! In the UK also 🇬🇧 giving it a whirl, maybe 3rd time lucky, North of the wall 😅😂
Good Luck Faye!! Any questions, let me know, happy to help
I’m very excited and interested, how can I email you to get in contact about more details on how to make tempeh.
❤❤❤
Great tips mate
I have an Excalibur 6 tray digital temp-controlled dehydrator that reports itself to be great at providing constant temperature control (I have no way to verify that)
I have had only one good batch so far,the other 4 or 5 were terrible, unedible and smelled poisonous.i am still icky from the smell hours later
My error may have been I had it set at 90F for well over 24 hours plus? Did that likely ruin my tempeh? Is that why it smelled like poison ? The white mycillium(?) layer is also pliable/slippery/rubber-like
I am thinking I may not give up yet and try a batch at 88F .
Do you think that may help? Or am I wasting time and money using a dehydrator?
Cheers
Can you recommend a place to buy soya dried beans?
Many thanks
Terima kasih Videonya, Pak Billy the tempeh man.
I live in Sydney OZ.
I have been making tempeh since during pandemics, but lately, my tempeh has not been 100% successful, why? the inner part of the tempeh is not fully developed still brown and No white stuff even though the outer part of the tempeh is white and firm.
I am using a tempeh starter of 15g/kg of Soya, incubator temp 31C for approx 20 hours.
Please help, thank you
It could be your tempe starter is getting weak. You might want to revitalize it.
@@UmmuFarras Terima kasih pak Indra Harmadi arahanya, memang betul ragi yang saya pakai sudah expired setahun, saat itu dikakasi teman ragi sisa yg dia pernah coba bikin tempe,
Dengan ragi baru hasil tempenya sudah bagus dan cukup demanding dari konsumen teman2 Indo hususnya, ahir2 ini produknya tambah selain tempe juga bikin tape singkong, tape ketan hitam dan tapi putih juga tahu kuning.
@@ali.m5018 I'm glad it worked out for you! It sounds like the ragi. If in cooler climates this can also be because the temperature is too hot in the incubator.. But, being that you are in Indonesia (I assume) you can ferment outside and the temperature is usually perfect.
@@ali.m5018 Also, a little tip, if you want to extend the life of your starter culture, keep your ragi in the refrigerator - or you can also freeze it if you don't use very much (it will last for 18mths in the freezer!).
Have you ever made tempeh with green coffee beans? Is it worth a try? What would it taste like? Would it give you a caffeine hit? 🤣