TEMPEH MANUAL - Do it your self

Making tempeh is very easy. Here we explain how to make tempeh from soy and peas. Tempeh from soy is the traditional tempeh as it is consumed in the country of origin: Indonesia. But tempeh from peas is a more suited product for the nordic region and have a sweet and balansed taste. To make 1kg tempeh you need the following ingredients:

- 600g dry soybeans or yellow peas
- 5 tablespoons vinegar
- 1 teaspoon (about 3 to 5 grams) tempeh starter


Soak the legumes in 2 liter water for 12 - 18 hours. You should split them by squeezing them with a kneading motion after the full time has pased. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.

 STEP: 2 Cooking

Put the peas/beans in a cooking pot and add enough water to cover them. Add the vinegar and cook for 30 min. Drain off the water and dry the peas/beans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow them to cool down to below 35°C.

STEP 3: Inoculating with starter

Sprinkle the soybeans with 1 teaspoon of tempeh starter. Mix with a clean spoon for about 1 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster. 

STEP 4: Incubating the TEMPEH

Take two lunch boxes with a hole in them, this will allow the mould to breathe. Divide the peas/beans in the two containers and press them flat, making sure that the total thickness of the peas/beans is max 3 cm and seal the boxes. Place the container in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.