HOMEMADE TEMPEH
8 SIMPLE STEPS
2 cups organic Soybeans
1 package Tempeh Starter
1. Soak organic Soybeans in water overnight and then drain water
2. Massage the beans until they are all split. Drain water and rinse several times to remove hulls
3. Boil Soybeans in fresh water for 1 hour
4. Discard cooking water, drain beans and dry them with paper towel or set out on
5 . Place on a cookie sheet and allow to cool until they are lukewarm in temperature
6 .Add Tempeh Starter and gently toss to distribute thoroughly
7. Poke small holes in zip-lic bags bags at 1 inch intervals
and stuff soybeans in tightly, leaving some space at the top of the bag
8. Close bags and place in oven overnight (keep oven off). Check beans after 36 hours. They should be covered in a white mycelium and form a solid mass when done
MICHAEL’S FAVORITE TEMPEH RECIPE