Good morning everyone, friend ...
This morning I review all my friends about how to make tempeh at home in a very simple way. And here are some steps that you should pay attention to:
a. Soak the soybean in a container filled with water to collect the proper and unsuitable soybean seeds. Soybeans that are not feasible if it will float. Discard the floating soybean seeds.
b. Rinse the sports-proper soy until clean then boil for about 1 hour.
c. Remove the boiled soybeans and then separate the soybeans from the husk under running water. After that, soak the soybeans in a container filled with water for 2 x 24 hours. Change the immersion water for a period of 12-18 hours to maintain hygiene.
d. After 2 x 24 hours, rinse the soybeans that have been soaked with running water.
e. Steam the soybeans for about 1 hour.
f. Drain the soybeans that have been steamed in bamboo or nyupah. Soybean fan to increase evaporation.
g. Let stand a few moments. When it's dry and doesn't feel moist, sprinkle the yeast. For 500 grams, use 1/3 teaspoon of tempe yeast. Mix yeast and stir until blended. Yeast and soy marks are mixed evenly if the soybean feels wilted and sticky in the palm of the hand.
h. Use tablespoons to measure tempeh. Take one and a half tablespoons of soybeans (or according to taste) and place in a banana leaf rock then wrapped. If you want thicker tempeh, you can add two tablespoons of soybeans to be wrapped.
i. Wrap all the soybeans and then store the temperature in the room for 36 hours. If you want more cooked tempeh, leave it for longer. Furthermore, tempeh is ready to be harvested and can be processed.
Finished the steps, please try to practice, good luck!
