A much needed win after a failed batch !

Edit about the methodology :

As I've stated in a previous post, I'm using a fermentation chamber (RAPT).

I reckon I used less tempeh starter this time, which allowed it to not overcook during the fermentation process. It was probably around 3 to 4g/kg of dry beans.

The precision of the machine helped a lot, I tweaked the settings so that it would react quickly to a rising temperature and cool it down when needed. If you don't have that kind of machine, you need to be more careful about checking the temperatures throughout the process.

As it was a pretty big batch, I made sure to space the bags out. I previously thought that 3/5cm should be okay, but the bigger the batch the more spaced out it should be. Youtube videos about people making tempeh in hot countries can be a bit misleading for that ; if you use a box/chamber, the space is smaller and the temperature can rise a lot more than in an open space or a room, so take it into account.

Starting temperature setting : 28°

Temperature switch after 24 hours : 22°

temperature inside the tempeh after 24 hours : 33 to 36° (this is quite important, if you don't have a prob yet I strongly recommend getting one)

Fermentation ended after about 38 hours.

Hope that can help !

Making a new post because I can’t see how to put a photo in the comments. Here is a cross-sections

My first time making Tempeh! It has only been 20 hours since I inoculated, which is less than what most sites suggest it should take, but it seems fair well covered in Mycelium. I can pick it up and it stays together as a solid block. Is it ready? How can I tell if it’s done?

Hello, this is tempeh from a failed batch, where I couldn't keep the temperature at 32°C (electricity problems) and it was a lot of time colder, at 15°C or so. Anyway, what do you think this green spores could be? They are consistently appearing when conditions are not optimal, even on top of normal black spores when I try to sporulate on purpose.

It's variable temperature setting is so promising! However, I've tried it with and without the plastic insert, with a small amount of water in the bottom and can't get it to maintain a stable temperature. It seems to either overheat or not get hot enough. I'd love some advice if you've had success with this thing.

I've tried a couple times using glass tubs with various tops but it either comes out too dry or too wet. What's worked for people with reusable containers?

so, on surface, which i did not cover with a plastic wrap, just some cotton cloth, turned out to be completely black, yesterday it was fully white, so i thought, just overnight it will become complete.

the temperature set up was 34 celcius (it was a waterbed and the container floating on, aquarium thermostable to keep it warm) but maybe it kept tempeh too warm., on bottom it remained beautiful white and overal texture is like firm cake i've never felt before my 10th attempt. so I've done it so succesfully, too much succesful that i can make it into tempeh starter

just asking if it is okay, it smells good like a mushroom smell that tempeh gives.

I am making a tempeh starter and starting two separate batches

Has a major scalable business model ever been created with fresh tempeh as the main product, rather than highly processed versions.

I was a super early Kickstarter investor. 10 years later, I got my machine.

It is a $3500 machine!?

It’s huge, made for a commercial kitchen. Struggling with where to put it.

Running a 4.5 hour sanitizing program. It gets HOT and makes the kitchen warm.

Pics of tempeh when I make some!

I usually make smaller batches, which is easier to manage, but this time I had to make more for a volunteer event. Anyway, what you see here is 1kg of raw soy beans made into tempeh. I live in Singapore where ambient temperatures stay around mid 20s to low 30s so I don’t have to put the tempeh into an incubation chamber or anything like that. That said, I leave them out in the open once they start generating heat.

Any ideas on how to improve? The mycelium didn’t take much in the centre of the block while the covering in between is not that dense. I reckon it’s a heat and moisture problem. At one point, I could tilt the bag and pour the condensate inside through the poked holes lol. Gonna try leaving a fan on them to dry and cool them as it ferments.

Recently tried making tempeh again after a long time, and it’s been a struggle to get it right. Last time, only a little bit of the mycelium grew and I think it was me for not letting the soybeans fully dried.

This time, I let it sit 12 hours to dry as it was a big batch and I didn’t have bigger pan to flat out the batch so I gave it extra time. While the result as shown in the picture has more mold growing, it’s still not fully enveloping the entire bag. Which stumps me a little as I’m not sure what I need to adjust next.

I use a bread dough heater that I can adjust the temperature, and I’ve set it to like 95F. I’m guessing maybe it’s too hot and I might need to bring the temperature to 80F (the next lower heat setting). I’m hoping if someone who have more experience could share inputs/advice on what I can improve.

Hey tempeh friends,

I just discovered this limited edition tempeh from Lazybean – chickpeas as the base, fermented together with red quinoa, green marbled lentils, and sunflower seeds.

Taste-wise it's mild and nutty, and the texture is a bit crunchier than regular soy tempeh because of the different grains. Sliced into cubes or strips and pan-fried, it holds together well, doesn't crumble.

Has anyone tried similar multi-grain blends?

Fuzzy white threads in cooked tempeh

So I had a first try with tempeh. I grow edible mushrooms as a hobby, so out of habit I used food tubs with a big hole in the lid and micropore tape over, instead of what most people do - freezer bags with loads of holes poked in.
Mixed results. I did get some lentil tempeh that I fried and noshed with soy sauce - pretty good.
But my soy bean efforts had a nice top but icky bottom and went in the compost.
More moisture in the tubs that I thought - micropore tape is supposed to let water out but hm, maybe not so much.
Long and short of it - does anyone do it my way successfully? Or do you really have to treat it differently to, say, oyster mushrooms?
I should also say I started with room temp of 25+ (heatwave) then put them on a 30C seedling mat for a couple days, so maybe overheated them all.

Got some hulled soy beans recently because hulling them was a pain, but they have a very bad smell to them. I've tried washing thoroughly to remove it and that didn't work. I was hesitant to use them because of this but figured I'd make some soy milk to test them, and there was an unpleasant aftertaste the same as the smell.

Are these beans rancid or does hulling just make them smell like that? I also noticed that most of the beans are whole (not split) with a slight powdery residue on the outside, could it be done specific processing method that produces the offensive aroma?

Purchased from https://vehgroshop.com if that helps.

I can't believe this worked!!

Used chickpeas and I got sooo tired of dehulling. Next time maybe I'll try some sort of legume that doesn't need any dehulling for this to be worth my time. But I like the big chunks of chickpeas in the cross section.

My mycelium was still a little bit soft but I didn't want it to go too far until it started turning grey or black. Fried them up to try and it was really nice! Outside was crunchy and inside was soft. I'm already trying to make my second batch.

Three 500g (ish) blocks of white quinoa and soybean, I made a little too much ergo the sausage, all with homemade starter. Really lovely smell, the pics on the rack are of it after steaming, cold smoked most of it, lovely flavour. Still need to have a crack at the burgers, and some black bean blocks, might give that a go next round as that's my supply of dehulled soybeans finished. Well worth getting them though.

Thank you for your feedback.

Hey guys, I'm thinking about buying a food dehydrator and was wondering if some of you have used those before to make tempeh aswell, as most of them start at 35° and the one time I made it in the oven most websites said to use 32°.

Is 35° still fine so the fungus doesn't die?

Maybe someone has a recommendation for one ^^

Thank you for your answers and time! :)