Today I will make our second batch of tempeh.
This time I am using a grinder to gently crack the soy beans into 2 to 4 pieces. Last time I soaked beans overnight, rubbed them together with my hands and picked out the hulls, only to find out later that the boiling action brings the hulls to the surface. You just need to use a small strainer to scoop them up.
Other than that procedural change, I will boil the soy beans for about 1and a half hours, skimming the hulls. I will drain, cool and dry the beans with a towel. I have plastic bags with holes prepared from the last batch. Then I will add the powdered tempeh starter along with a tablespoon of any kind of flour and a teaspoon of brewer's yeast ( I used a champagne yeast that I also use to make homemade ginger ale). Next I will mix the starter into the beans thoroughly. Then I will pack the tempeh into the plastic bags and put them on a tray in my oven for the next 24 hours.
This time, when the tempeh is ready I will put some of it into the freezer. There is one caution when storing tempeh which is: Always place them so they DO NOT touch each other until well frozen or they will continue to grow and blacken.
Check back and I'll let you know how it all turns out!
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