Tempeh from Scratch
Fresh tempeh 1 cup hulled soy beans 3/4 t ragi tempeh 1 t vinegar I cup hulled, not soaked, 5 min. on bean IP . 1 cup to 5 cups water. Drain and dry, then stir in 1 t vinegar and ¾ t ragi tempe through them. Separate them into two ziploc bags. Puncture them a bit on both sides. (will try one bag) Put 1 cup of water in the IP and the trivet. Place bags on the trivet. Set IP on yogurt, adjust, less, set time with + and -. Put a lid on the IP. Set for 16 hours. After 16 hours they should be warm to touch, generating their own heat. Might not be white yet. Now switch to the glass lid and cover with a cloth. Leave for at least 6 hours. In winter they set well after 20 hours with lid on loosely ie. In the dark Dry it enough! Puncture both sides of the bag! Don’t forget the vinegar! Don’t add too much ragi! Leave in darkness! 1 cup of beans. makes two half blocks. Slice, marinate in salty water and fry. Seal and freeze when done. Gets bitter in the fridge. N...
