Separated the beans into big and small so I could cook them all without the small turning to complete mush. Haven't tasted yet but it's looking great after 24 hours

This is my first batch of tempeh and where should I store and how should I store it

To be honest, I was really nervous before the first try ... after 30 hours this is the result and I'm nothing but happy and proud and can't wait to try.

And still impressed how good the oven kept the temperature between 30-32° with the light on. Removed the packs after 10 hours and kept them under a tea towel for the rest of the time.

Just wanted to say thanks to anyone sharing experiences here. I learned a lot in preparation!

1) 1st set of soy; 2) 2nd set of soy; 3) garbanzo

I'm pretty sure I need to work on oxygenation and temperature control. All were placed onto a tray above a seed mat, set to 85F, and left for approx 36 hours. My seed mat supposedly adjusts to what the probe senses; I put the probe atop one of the blocks. I lightly covered everything with a lightweight plastic dome.

I dehulled the soybeans after soaking, as I found it to be super easy, but it seems the germ comes off as well, so I may go back to dehulling after cooking to see if the germ stays on better. I

I did not poke holes in either the parchment or banana leaves.

Nothing is slimy and everything smells just fine, so I just sauteed some of the black sporified soy and garbanzo in butter. Butter and tempeh are so amazing together, IMO. The black was def drier, and I overcooked the garbanzos in the initial cook from dry.

So, I'll continue to practice because I now know how fresh tempeh can't even be compared to store-bought, and I can never go back to store-bought.

I’m based in EU (France), looking for ferment for my very first trial of tempeh ! Any suggestion is welcome !

I want to make Tempeh, for that I need good quality Tempeh Spores sourced locally in Bengaluru India. Please give the contacts. Thank you so much.

I made tempeh twice, first was with soy and it was quite a success, yesterday I tried with split pea. It's been 24hours however the fermentation looks quite done. Are the little hair on the top normal? It looks like it lacks some mycelium in the middle, was my tempeh too thick?

Is it safe to eat? I notice some slightly redish spots

Started off with chickpeas a few weeks ago and now soy beans.

Hello all, wanting to find out if anyone is aware of any fresh tempeh makers in the area?

Willing to travel outside of Sussex, too.

TIA - S2K2P

texture and smell seem totally normal to me

It’s been 48 hours at 85F. The black parts are not slimy. There’s a bit of funk, but not overwhelming; not sure if it’s normal funk. Thoughts?

My first attempt at tempeh seems to be going well thus far, but I'm unsure whether the final product will be safe. I soaked the beans overnight, ran them through a food processor, and then cooked them in an instant pot for 10 minutes with some rice vinegar added to the water.

Having gone through the process of mushroom growing, I thought the beans could've been a little bit more dry, but I should've baked off the excess moisture. I ended up going to run an errand while the beans were drying and left them out for about 2hrs before inoculating.

It's generally given that food shouldn't be left at room temp for more than 2hrs, so I'm worrying about what if the beans are contaminated with something like bongkrekic acid. Is this a valid concern? Does anyone have experience with this?

I’m very new to this I’m still trying out more things and Tempeh is one of them. Does it taste like tofu? Or is it entirely different?

My first attempt at making tempeh, went with chickpeas that I cooked in an instant pot, dried the exterior, mixed in vinegar and tempeh starter, and put in plastic zip lock bags with holes poked about an inch apart, put in an Excalibur dehydrator set to about 85ºF. I was was worried about the windiness of the dehydrator drying them out so I put a tray of water in the bottom of the machine. 24 hours later I have a bag of dried chickpeas. I see people all over recommend dehydrators for incubation, but how do they not all result in simply drying the legumes?

I've been making tempeh with various degrees of success for almost 40 years. I started out with perforated plastic bags, but for the last few years I've wanted a more re-usable option for containers and so I now use a set of flat, square tupperware type plastic containers with holes poked through them all over with a red-hot needle. These are washable and can be re-used indefinitely. I've used all kinds of incubation set-ups depending on weather, and have let tempeh go over-ripe to make my own starter many times also. So I'm not a beginner by any means.

My consistent issue is that the centers of my tempeh cakes are often poorly finished. Either they are poorly colonized, or else they show evidence of getting soggy and contaminated by the time the rest of the block is finished nicely. This happened frequently with the bags and even more so now using the containers. It happens winter and summer, it happens with vinegar treated and prefermented soybeans. It even happens when I make the center sections extra thin (thinking that it's not getting enough air and/or overheating there.

My latest hunch is that I need to change the shape of the tempeh cakes, so that there is no "center", and that all parts of the cake are an equal distance from the edges....as in long rectangular "loaves" rather than squares. I would need to make a channel down the middle of each of my square containers and not have any beans there, perhaps by laying in a spacer of some sort when the containers are packed and then removing it.

The other idea is that no matter the shape, type, or thickness, plastic just isn't the best, and just isn't porous enough to let air in and moisture out. (My cakes produce a lot of moisture as they finish, and I've improved the tempeh quite a bit by opening the containers slightly at one corner and draining off the excess a few times in the last hours of incubation) Orginally tempeh was wrapped in banana leaves!! I don't have those, being in Illinois, but I do have things like cannas, big squash leaves, and corn husks! I might start playing around with wrapping tempeh in those!

I really like seeing people stretch the limits of what you can use cultures for and in this case I think the limits are being seriously tried. Is it still tempeh if you use something that isn't grain or bean based to culture it on? If so, is the sky the limit to what you can "tempeh?"

https://www.youtube.com/watch?v=yfs77GKxFyc&t=2s

What are some good signs of a safe-to-eat and successful chickpea tempeh?

I made it a few weeks ago, they turned softer that some parts fell apart when i fry it, smelled a little like sweet alcohol, and taste a bit bitter too? I love chickpeas but this taste is so weird, idk if that's just how it is or i'm doing something wrong. Visually, looked like regular successful tempeh too.

First time for me to make chickpea tempeh. Usually were with Soy or Black beans.

Is this color wrong or just spores? Settings were 31°C for 36h in our fermentation device, as usual

I used small starter packets (4 total) each calling for 2 cups of beans, so 8 cups total.

I used a gallon ziploc bag with holes i poked on each side with a fork. I let the beans ferment for 48 hrs at 91F for about two days.

I didnt think they were done so i let them rip for another 48hrs. Im willimg to bet that was my mistake.

Anyways, pic one has some weird browning? Pic two shows the area that didnt ferment. And pic three has some fuzzy grey bits that are like "traditional mold"

TLDR: this went for 96hrs, is this ok to eat? How do i do better?

I've always succeeded with soy and chickpeas, but when I try with okara (the soy leftovers from making soy milk) it always gets a super strong ammonia smell that makes me want to destroy it asap lol. I proceed in the same way as for other substrates: pour around three spoons of vinegar on the okara, stir it on low heat to let it dry, then let it cool and add a tiny bit of starter (I don't have a way to weight it up) and let it sit in the oven with the lights on, at around 32°C. After around 16-22 hours it starts stinking very badly. Do you have any idea what could be wrong?

Otherwise, my tempeh is really firm and good. But sometimes when I look at picture on the internet I can see some fully white bags, and I would like the same :).

Should I change something at the end of the fermentation?

My setup is : - DIY incubator - Perforated plastic bags - 31C temp reading underneath the bottom cake - Uniform temp in the incubator - Exhaust fan so the cakes do not overheat - Temp is reaching 33C after 24 hours, not more thanks to the exhaust fan (room temp 22C)

The weird wet appearance is due to freezing, the tempeh actually looked and smelled perfectly fine. When I cut it I noticed it's got plenty of these red spots that I've never seen before. I know that black is okay while blue, pink or brown are not, but what about red?

For context on preparation, I used split-chickpeas cooked until soft and let it ferment for 36 hours as usual. The only thing I did differently is that I did forget to add the vinegar.