How to Make Tempeh [Homemade] – Easy Method

How to Make Tempeh [Homemade] – Easy Method


Hi Friends,
After several years of making my own tempeh, I have been able to improve the process
into a much less laborious one with equally satisfying result. First thing is to get good quality organic
and non-gmo soybeans. Good quality soy beans not only means
it is much better for your body but it also cooks better
and tastes more creamy. I am starting with 2 cups of soybeans that
I have soaked overnight or for at least eight hours. Once soaked drain all the water. You
may keep this water for the plants. This water is not good for us but it’s a good source
of nutrients for the plants. This is better used for outdoor plants rather than indoor
ones as the liquid might smell after a day or so.
One thing that I do differently now is that I do not dehull the beans. When I first started
to make tempeh, I used to dehull the beans by hand by massaging them into the water until
the hulls would float up. Then pour them out and keep doing this until most of the beans
are dehulled. But this is very time consuming and as it turns out, a rather unnecessary
process as I’ve made successful tempeh even without dehulling the beans.
So now, I just rinse off the beans a couple of times with fresh water and place them in
a large pot. Then fill the pot with fresh water to cover the beans so that the water
level comes to about an inch above them. Cover and cook on medium heat.
The reason why I also no longer dehull the beans is that I have noticed that they take a whole
lot longer to boil. Whereas when the hulls are left on, the beans become much softer
and creamier. Keep an eye on the pot and if the water starts
to boil over, place the lid at a slight angle to let more of the steam escape. Then lower
the heat. Once the excess steam has gone down, you can cover the pot again. Also check for
the water level every now and then. Check the beans for doneness as from 30 minutes.
Add more water if needed to cook the beans for longer. Soybeans may take from 30 minutes
to one hour to cook. Cook the beans until they are almost done
or to about 80% done. Then add in the vinegar. Continue to cook the beans until they are
soft but not mushy. I add the vinegar at the last stage of cooking
as when vinegar is added at the beginning, I’ve noticed that the acidity considerably
slows down the cooking process. I guess if you are using a pressure cooker, you can add
the vinegar right at the start. The vinegar is needed to provide a slightly
acidic environment that favours the growth of the mould. The good thing about making tempeh at home
is that you can cook the beans to the doneness that you like them. I usually cook the beans to the softness that I usually consume them. This results in a smooth and creamy texture; something that you will not get
with most store-bought tempeh. Once the beans are cooked, drain off most of the water. Then, return the beans onto
the heat and evaporate the remaining liquid from the pot.
Allow the beans to cool to about 35°Celsius (or 95°Fahrenheit).
Next, we are going to add in the rhizopus mould which is the tempeh starter. I buy mine
online. I’ll leave you some links below from where you can get it. If you want to
have tempeh without any black spots, make sure to get a good quality starter. Although
if you do get black spots, the tempeh is perfectly safe to eat. It is just the life cycle of
the mould that has aged a little bit more. Once beans are cooled to about 35°Celsius,
add in the mould and mix well. There are three ways that you can allow the
beans to ferment. A zip lock bag is the most convenient one. Perforate the bag at an inch
interval all over using a bamboo or metal skewer. This will allow the mould to breathe. Decide on the number of portions
you want to make and place a portion of the beans inside. Then close the bag and fold it if needed
to reduce the size so that you have a nice thickness
for the beans. Then evenly distribute the beans around. If you use a good quality zip
lock bag, you can actually re-use it several times before it wears out.
A more environmentally-friendly alternative to plastic is to use banana leaves which are
also the traditional way of making tempeh. I get frozen banana leaves from my local Asian
store. Cut the leaf to the size you need. Banana leaves are porous so they do not need
any perforations. Place some beans in the middle and lightly shape them to a rectangle.
Then fold the leaf over and secure with a toothpick. I only placed a small portion of
beans for today but what I tend to do is to place a larger amount and make a longer log.
Once the tempeh cake is formed, then I just cut through the leaf itself and store the
smaller portions. Sandwich the bags or wrapped leaves in between
two chopping boards and keep in a warm place. If you have an incubator, you may place them
in there overnight or you can leave them in the oven with only the lights turned on. Just
remember not to turn the oven on by accident and to remove them from there
or the incubator after 12 hours. During winter, if you have the radiator on,
you just can place them close by. What I have also found to work is to just
place the beans in a glass or ceramic dish. Then place the dish uncovered in a closed
large box. I have one of those cake boxes with a lid that seem to work great for that
purpose. Otherwise, you can just use any large box with a lid. Just keep the box in a warm
area of the house. After 36 to 48 hours, the tempeh should be
ready. The mould should be fully grown around the beans holding them together. For the wrapped leaf, you should be
able to see some spores through the cracks of the leaf, so you’ll
know that the mould have grown and the tempeh is ready.
For the one in the dish the spores may tend to go a little out of control with this method.
Also, the resulting tempeh is a little less compact and drier than when using a bag or
wrapped leaf. But the tempeh cake still holds together well. Make sure to thoroughly wash
the box afterward to clean it of all remaining spores.
Tempeh can be kept in the refrigerator for up to a week or it can be frozen for several
months. I usually make tempeh twice a year and freeze the batch for over 6 months.
Apart from soybeans, tempeh can also be made with other beans, legumes, grains, or a mixture
of these along with some seeds added in for extra nutrients, taste and texture. You can
make tempeh with chickpeas or lentils for a soy-free option for example.
If you make soymilk or tofu at home, a good way to use up the okara, that is the leftover
soy pulp, is to make tempeh with it. This works out to be very economical. In fact,
this is how tempeh was discovered in Java, Indonesia, during the production of tofu when
the discarded soybean pulp caught the spores and grew around the pulp. It was found to
be edible and tempeh was born. If using okara, you would just add a quarter
of the amount of vinegar to the warm pulp. Then mix in the mould and proceed as for the
rest of the recipe. Tempeh offers a much more nutritious and digestible
way to eat soy if you are not intolerant or allergic.
The fermentation process reduces the phytic acid in the soy and this allows the body to
better absorb the minerals. The gas causing substances are also considerably reduced by
the rhizopus mould. Tempeh has to be properly cooked before consuming. It can be steamed or boiled,
marinated and pan fried or used according to your favourite recipes. I hope you’ve enjoyed this video. Don’t forget to give it a thumbs up. And if you
attempt your own tempeh, share a picture with us and tag us on social media @veganlovlie.
Enjoy and see you soon.

100 thoughts on “How to Make Tempeh [Homemade] – Easy Method”

  1. ✿ Veganlovlie Recipes / How to Make Tempeh : Tempeh is one of the most rewarding things to make at home. I blogged about homemade tempeh back in 2012 but now it was time to make the video and share the experience that I have gained in making tempeh for several years. I have been able to improve the process into a much less laborious one with equally satisfying results. I hope this video will inspire you to make your own tempeh at home. ✿ FULL PRINTABLE RECIPE ▶ http://veganlovlie.com/how-to-make-tempeh-easy-method

    Where to buy rhizopus mould (tempeh starter):
    Europe & International – http://www.tempeh.info/starter/tempeh-starter.php (I really recommend them. This is from where I buy mine).
    Canada – http://amzn.to/29Frd7d
    Canada (soy-free starter) – http://amzn.to/29FraIK
    US – http://amzn.to/29P9niQ
    US (soy-free starter) – http://amzn.to/29P8p6h

    While you're here, sign up to our Newsletter for recipes, cooking tips and other resources — http://bit.ly/VeganlovlieNews

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    Enjoy!
    Teenuja
    http://www.veganlovlie.com

    Cameraman and Video Editing: Kevin Mangaroo (http://www.kevinmangaroo.com)
    Audio credit:
    Laid Back Guitars by Kevin MacLeod
    Meditation 1 by Audionautix
    Dutty by Vibe Tracks
    Beachfront Celebration by Kevin MacLeod (http://www.incompetech.com)

  2. Hello! I tried to make the tempeh but the mold did not form after 48 hours. My oven was at 30°c and i did not dehull the beans. I turnd the oven on/off when it got too hot. The ziplock bags was maybe not unused, is that a problem? I bought the starter at a local food market in indonesia.

    What do you think went wrong?

    What can i do with all the waste of soy beans?

  3. Any kind of acid hardens the skins of beans. I ruined a lot of batches of chili by adding my uncooked kidney beans into the tomato base before it had been cooked though to sweetness.

  4. Where can I get the starter from? It's really expensive on Amazon and health food shop don't appear to have it

  5. Just as others have stated your explanation, the video and the printed info on your posted link are clear, helpful, and your voice is beautifully soothing. Thank you for your generousity to share this vital information as I had no idea how straigh forward the process is as you have elegantly descirbed it. My best wishes to you. You are a good soul. 🙂

  6. I have fermented almost everything I eat for 40 years. I've never attempted tempeh but will now for sure. Can it be made with precooked, canned or pouched beans? Also, will there be a strong odor. I just saw where Sandor made it from potatoes. I'm definitely going to give that try! thanks for this video!

  7. sarap nmn yan mas maigi talaga yung homemade maliban sa mura nakakatnsya ka sa tamang lasa na gusto natin kaya tamvayan ko muna kabayan sa iyo sana matambayan mo rin akin,,

  8. delicoius thank you for sharing atleast if we want to taste Indonesian food we can make it at home ,,,stay connected always

  9. Your video is clear, high quality. Your voice is calm and you treat your subject direct to the point without fuss… Makes me want to eat more tempeh! ;)And I'll try to do my own. Thanks!!! Peace!

  10. Thank you for carefully explained technique – I had always thought the beans were raw – so quite a surprise – I will have a go at making my own as I cannot eat any legumes normally

  11. Thank you for this tutorial. However,I have one important question. If you took the beans straight from the plant,do you still have to soak them?

  12. Thank you so much for your Tempeh video, I have been wanting to try this but without guidance did not feel comfortable to try it, THANKS!!!

  13. Does anyone know if I can ferment the beans with spices mixed in? I would probably use paprika, turmeric, and a bit of salt. Also, to create an acidic environment, could I use some onion juice? I was thinking of going half and half of that and vinegar.

  14. Excellent instructions video ❤️ I have a question, what's the best way to marinade ? And how long do I need to steam to know it's cooked through ? Thanks again for this video and I've subscribed ❤️🐮🐷🐟🐣🐏❤️

  15. I wish u would have shown how to remove the spores from the tempeh fermented in that clear glass container.

  16. I tried non-dehulled and dehulled tempeh… my experience is that when you dehull and break the beans the fungus grows more evenly and penetrates the beans better. if you do not dehull and not break the beans then the beans carbohydrates are not well eaten by the fungus. this means practically that you fart much more with tempeh made of non-dehulled (and not broken) beans. if you do not dehull the beans, at least break the beans, then the tempeh will become better digestible. as soon as the fungus can not read the inside of the bean, the tempeh becomes less well digestible in my experience.

  17. Nice presentation! I don't know if I will eat moldy soy but I will research further about the health benefits. Otherwise I will just stick to lactofermented vegetables!

  18. Westerners used to learn to make tempeh coming to Indonesia, but now they can learn to make tempeh from youtube. Thank you very much for making tempeh one of the world's favorite foods.

  19. Great video and great instruction. Now I know what to do with the Okara waste from making tofu. Could you advise me if it’s okay to use other porus materials for holding the tempeh such as cheese cloth for example and could I use a tofu press (has it’s own perforations) to weight it/sandwich it?

  20. After you all learn how to make great tempeh from this great video. Its time to learn more about tempeh.

    In Indonesia we have proverb "isuk dele sore tempe" (soybeans in the morning, (become) tempeh in the afternoon). This proverb is to describe inconsistencies or lies or to tell if someone can't be trusted. ;D

  21. Where can I print out the recipe? I clicked the page but only description, nothing details for measurements of the soya, vinegar and tempeh starter

  22. OMG, this is so easy to make. I love grilled marinated tempeh, after seeing this I am going to save on so much for the tempeh I eat. Thank you so much, YOU ARE AMAZING!

  23. strang – you say Tempeh has to be cooked or similar, but I have been eating Tempeh raw for a long time, as a snack once a day or so. Haven't seen any bad coming from it so far.  Thant's why I would like to know, why do you think it has to be cooked or fried, or whatever?

  24. An hour?? I’ve been cooking these beans for 2 hours now, still a hot hard, how soft do they get? I’m going to cook these till the water boils out.

  25. I just made my first batch of temphe. It’s in the over (not turned on) waiting to ferment. I hope this works. I booked it for 2.5 hours. The beans wouldn’t soften but softened a bit so I think it’s good. Well, let’s see how this turns out. I’ll write back when it’s done.

  26. [email protected]_yO1ErP8a2Jg – I'm looking for Tempeh in some supermarket but I ould fin it . I plan to homemade it . Fortunately ,I found your recipe,I'm vegan too . Thanks for your recipe. It's helpfull . You have a wonderful day

  27. You're adorable. I just started to watch your channel, and your instructions are so simple for non-cooks like moi. Good on you! 🙂

  28. Thank you for this great video.
    You put so much information in it, wow! Your voice is clear and your English is really good to understand. You have done such a good job!

  29. I just discovered your channel while looking for a good recipe for Soy Yogurt because it's so expensive to buy the ready-made ones, and I am so glad your channel exists. I have a GI condition and my doctor said I need to be eating fermented foods daily. I just wanted to say how much I appreciate your content, how approachable and easy to follow your recipes are. I'll for sure be incorporating both your yogurt and tempeh recipes into my daily life. Amazing work, and so very kind, keep doing the wonderful things you're already doing. 👍🏻

  30. Can I still eat my failed batch of tempeh?
    I made my first batch but they barely created any mold and are not holding together in a cake.
    I realize now that I shouldn’t have allowed the beans to sit in the oven for so long(and on ‘warm’ setting at times. Was trying to make up for the cold weather in Canada!) and create humidity. However I made double the recipe and would hate to throat all out if I don’t have to!

  31. When i was in Bali, I asked people where I could get the STARTER, they said, you dont' need starter, you can do without. So i just don't understand

  32. I've been looking at a lot of sites to see how to make tempeh without a special fermenting container and your presentation was the clearest and simplest to follow. Anyone can tell that you're a master at it. I made natto yesterday by putting natto starter in sterile containers with the cooked beans in them and putting them in the oven with a lit bulb to keep them warm and everything worked out fine. I was planning to do the same thing with the Tempeh, but was a bit apprehensive because I've never done it before. Seeing you do it so successfully has given me a lot of confidence that I can break through. Thank you.

  33. What a well done video! Thank you for this recipe. Seems easy to do. First time I will subscribe to a youtube channel…

  34. Hi, just a few questions if you don't mind.
    1- can we cook soya in salt water?
    2- can we add spices like thyme when preparing the loaf with the starter?
    3- can we eat it raw?
    Thank you darling. Wish you all the best
    Erwin

  35. I like your video but may I confirm quantity of vinegar and starter that you used? Perhaps I missed it, but I didn't see any quantity. I guess it's 60 ml vinegar (any type) and 1 teaspoon (5 ml) of starter? Also, i used a ruce cooker set "keep warm" function. Is it too hot? Thanks for clarifying

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