How To Make Tempeh From Millet The Easy Way
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- čas přidán 21. 08. 2024
- Millet is an ancient seed, originally from Africa and northern China, and it remains a staple in the diets of about a third of the world’s population. Rich in iron, B vitamins, and calcium, millet has a mild corn flavor and is naturally gluten-free. At first glance, you might think that raw millet looks like birdseed. But these little yellow beads have a really lovely and light texture when cooked, are relatively quick-cooking, and are incredibly versatile in dishes ranging all the way from breakfast to dinner. This video shows you how to make tempeh from millet. You can also use this method for making tempeh from sorghum. They are of the same-grain families. You will notice your tempeh tastes sweet because millet is a grain, like rice, that rich in starch. The fermentation changes the starch into sugar.
Oh I think that I am ready to try making millet tempeh!!! ❤
Hope you enjoy!
You are genius thanks for sharing your knowledge with us❤❤❤
Thanks and welcome! Please share the channel!
Francius
Thank you maestro!
Hi, Paul!
You are welcome! Please share the channel so more people can enjpy tempeh!
Francius
thank you mr suwono, great work! :) i would like to see more about your incubator. greetings from germany!
okay, i just found the incubator videos. no wishes left! thank you a lot :)
You can find almost anything about tempeh here. And, if you still have any questions you are welcome to let me know.
Francius
Thank you so much for your videos! I had no idea you could make tempeh from anything except soybeans, like you find in the store. Now I have also made chickpea tempeh and it is excellent! Today I will try the millet tempeh recipe. Thank y
Hi, Grow Abundant Gardens!
You can make tempeh from any grains or beans. The soybean tempeh is the classic one, and the most nutritious tempeh because soybeans are the only bean that has complete protein contents. You need to combine several kinds of beans or grains to get complete protein contents like soybeans.
Francius
Thanks, that is good information. Can you combine grain and beans in the same tempeh? For example, a millet and lentil tempeh? And is it okay to add seeds? Do you need to soak them first? Thanks again for these videos!
You can combine any grains and beans, but each should be cooked in its own way. Do not cook them together because each grain or bean has its own characteristics. You can mix them after air-drying, then add the tempeh starter. What grains and beans should be mixed? It depends on your requirements. Do you aim for certain nutrition contents, taste, or texture? You decide.
Francius
Sehat selalu Pak Francius suwono sekeluarga.
Karya video ttg makanan Tempe sangat baik. 👍Saya sukaa ❤
Terimakasih!
Hi, thank you for this video and all your work!
1 question - I wonder what is rhe reason to cook millet for so long - I usually cook them for 4-6 minutes only, so that it won't turn to poridge.
As I know, poridgy consistency and stickiness can prevent Rhizopus from growing, does the roasting prevent the millet from becoming to sticky?
Yes, roasting prevent the millet from becoming sticky. You can do whatever the way you cook, just avoid to becoming porridge.
this is my 4th attempted to make a starter in ah frozen tempeh and its not good. the smell is not nice . its smell foul ... can you make ah video of this.
OK I'll make one for you!
It seems like frozen tempeh is not good for making tempeh starter. The freezing temperature kills the mycelia and cannot grow and produce spores.
Thank you Francius for the above video. What is the reason for covering the glass container with a wet towel? Would covering with a cling wrap which has been pricked with holes be sufficient?
You can cover the container with a lid that you can remove to wipe the condensation every 6 hrs or so. Covering with cling wrap will make the condensation drops onto your tempeh and destroy the mycelium. The wet towel serves the purpose but still needs to re-wet every 6 hrs or so before it goes dry from the heat. Otherwise, you will lose humidity which is required for the mold to grow. So, the choice is yours.
Appreciate your prompt response Francius. Will cover with a wet cloth like you did. Your explanation makes a lot of sense.
Francius, in a country that has a climate like Indonesia, would 30 hours be enough instead of the usual 36- 48 hours for the tempeh to be ready ? I notice a large amount of mycelium on the top but lesser on the bottom of the glass container after 30 hours.
It is normal to have your tempeh ready in 24-36 hrs. So, 30 hrs is just fine.
Francius Suwono Thank you once again for the prompt response.
How would you make this if you used glutinous millet? Would the clumpiness affect proper fermentation? If so, would rinsing the glutinous millet after cooking it help? I have both regular and glutinous millet but have more of the latter.
For glutinous rice, we use rice yeast, not tempeh starter. Just sprinkle it over a thin layer of cooked rice will do. It makes a sweet snack. Try it!
@@francius1003 Terima kasih banyak-banyak!
Hi, may I ask, what kind of beans, grains, rice, lentils are suitable for tempeh starter?
Rice is the industry standard. It is best because you don’t need to de-hull and it is lowest in cost.
@@francius1003 Thank you! Could the starter ferment any options as mentioned above?
Yes, just like a store-bought tempeh starter, it can ferment any grains and beans.
@@francius1003 Thank you for your reply!
i was wondering, no vinegar or any kind of acid?
Hi, Okkoson!
Vinegar is not essential, nor mandatory. Traditional Indonesian tempeh producers don't use vinegar in their products, yet their tempeh keeps flooding the market daily. I never use a single drop of vinegar in my tempeh, and my tempeh never fails me. It is a myth that without vinegar your tempeh will die. Check this video czcams.com/video/thHmKlqmJKo/video.html
Francius
Pearl millet can works?
Any millet will do. Follow the tutorial!
Do you add vinegar to your beans prior to inoculating with the mycelium? If so, when?
Hi, B Bui!
I never use vinegar in my tempeh production, nor all traditional tempeh producers in Indonesia. The absence of vinegar will not fail tour tempeh. It is a myth that I want to get rid of tempeh production. It is not essential.
@@francius1003 thank you for your response. It is my understanding that adding vinegar helps to prevent bacteria from growing in the Tempeh. I've had a couple of batches of tempeh ruined by an orange colored bacteria. Using vinegar seemed to prevent that.
It depends on how clean your process is. After boiling for 60 minutes I wonder if there is still bacteria in your beans. Using the step in my tutorial I never have such a failed tempeh without vinegar. So, instead of using vinegar try to follow steps in my tutorial to prevent such failed tempeh to happen. Most failed tempeh is caused by incorrect temperature, not the absence of vinegar.
@@francius1003 thank you for your advice. I think I get contamination from the air in my house. But I'll try again being much more careful not to contaminate and see if it works.
I don’t believe so. Contamination through the air is not possible. Please check your temperature!