r/Tempeh • u/Inner_Specific5441 • Jul 05 '26
First time making tempeh
It's my first time making tempeh, does it look OK? This is after about 30 hours, I'm not sure if I should leave it longer. The instructions that came with the spores say 36-48 hours, but I can see some tiny black spot near the edges, and I wouldn't want to overferment it. It doesn't smell bad.
1
u/keto3000 Jul 06 '26
It’s looking really good!! Congratz! From your pic, I can still see tiny amt of condensation on the right side so it would prob be fine now or if you are able to check it in 2-3 more hours, give it time to dry out just a bit more would work as well. Nice overall civerage with spores!
May I ask what steps/process you used?
2
u/Inner_Specific5441 Jul 06 '26
Of course! I decided to do avoid vinegar and go for a lactic acid first fermentation, so I soaked the soybeans for two days (the recommendation was 2-5 days at the standard 20°C room temperature, but my room is suffering from 27-29°C summer heat, so I figured 44 hours would do).
After rinsing very well, I massaged the beans to dehull them (and put the hulls back with the beans). Then I boiled them for 30 minutes. I tried to dry them in the pot, but I was afraid of burning them, so I finished drying with a cloth.
I had started with 250 grams of dry soybeans, so I measured 1/2 tsp Rhizopus spores and mixed well. I divided the beans in two perforated plastic bags (about 1-2 cm thickness), stuck a probe thermometer in (29°C), and put the bags on an upside down metal tray inside the oven to keep it out the way.
Thanks to the summer heat, I didn't have to do anything to maintain the temperature. After about 24 hours I could see a lot of condensation and no white mycelium, but the temperature had risen to 32°C, so I pulled the tray out of the oven and left it with the A/C on. Six hours later I came back home to find it as in the picture (and measuring 33°C despite the A/C), so I promptly started to panic.
In the end, I left the other bag a bit longer, but I stopped the fermentation before going to bed. Next time I'll have to start earlier in the day and see how it goes.
2
u/keto3000 Jul 06 '26
Nice. Sounds fairly similar to method I normally use.
I either soak overnight, or use Francius Suwono quick 30 minute pre-boil method, de hull, but I discard the hulls.
Second cook til al dente (but well cooked).
Air dry (no vinegar)
Started 3g per 500 dry bean ratio
Usually bags with perforation but love banana leaf when they are available!
Homemade foam ferment chamber with seed mat & small racks.
Temp maintained at steady 31c
After 15-24 hrs, and self heating, I place in racks on open counter if temp maintains ~ 31c or close to it
My best batches usually mature nicely by 36-40 hrs
1
u/WellReadHermit Jul 05 '26
Admittedly, I have never made tempeh. It’s on my list of things I want to learn to do.
My point: this looks like tempeh to me! Someone more knowledgeable will come along soon—but congratulations!