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Indonesian Tempeh Online Store.
Frequent
Ask Questions:
How do I store my tempeh starters?
Tempeh starter should be
kept in the refrigerator (34-37 F) in a closed
glass jar, or a sealed ziplock bag. when you
open the refrigerator warm most air will enter,
and will condense on the objects in the
refrigerator. In the glass jar or ziplock the
tempeh starter is protected and safe, and won't
get moist.
How do I store my homemade tempeh?
Fresh tempeh can be kept in the refrigerator
(34-37 F) for about 9 to 10 days. Frozen tempeh
keeps good for several months.
How much tempeh can I eat daily?
There's is no minimum or maximum amount. We only
advice that tempeh is part of a well balanced
diet. The FDA recommends to consume daily about
25 g of soy proteins, or 2 to 3 oz Tempeh.
What soybean varieties are suitable for the
production of tempeh?
The only beans in our opinion to create the
taste of original Indonesian Tempeh are Yello
Soy Beans , although there are no specific
varieties which could be used for the production
of tempeh. To obtain the "fresh nutty
taste" of Indonesian style Tempeh only the
big yellow Soy Bean should be used, if you want
to use instead of Soay Bean, an other kind of
bean, this is no problem in the process, it only
gives a different taste then Indonesian style
tempeh.
Can I eat raw tempeh?
Fresh tempeh is eaten cooked, either fried,
steamed or boiled.
How do I know that my tempeh is good?
In fresh tempeh the soybeans should be bound
together into a tight cakes with no mold growing
other than the white tempeh culture. Small black
spots may occasionally appear. These spots do
not necessarily indicate spoilage, but are part
of the tempeh culture's life cycle.
The texture should not be slimy and the aroma
should be mushroom-like (or nutty yeast-like). A
every slight smell of ammonia is normal. This
smell will increase if you incubate too long,
indicating that the proteins have been broken
down too much.
My batch of homemade tempeh is spoiled, who
can I prevent this in future?
There could be many reasons but the most
important one is the incubation of moist beans.
Moist is the number 1 reason which will spoil
your batch of Tempeh. Then other organisms will
grow and compete with the tempeh mould. This
will result in a slimy texture and a strong
smell of ammonia.
Other reasons could be:
- using old or inactive starter(starter should
be kept in a dark, cold and dry place)
- working conditions where not hygienisch
- too high incubation temperature which kills
the mold (temperature should be 80 - 86°F).
Molds can produce toxins! How safe is tempeh?
The molds (Rhizopus) used for the
production of tempeh are eatable and don't
produce any known toxins. There have been no
reports of serious illness after eating of
tempeh.
My tempeh has black spots! Can I still use
this tempeh?
The formation of black spores, especially around
the air holes, where there's a lot of oxygen,
the molds will produce some black spores. This
tempeh is still eatable, and is normal. To
Indonesian people black spores is a sign of a
good tempeh(maker).
Depending on the Rhizopus strain this
will happen sometimes after 24 hours of
incubation or after 3-4 days of incubation. The Tempeh
Starter type "shining white" which
you can order on this website does not as much
black spores during the normal incubation period
of 36-48 hours.
If you have any questions please contact us
at :
Info@TempehOnline.com
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| Tempeh is
made by a natural culturing and controlled
process that binds
particles into a cake form. It
originated in
, where it is most popular,
although it is common in other parts of
as well. It is especially
popular in Indonesia, where it is a
source of protein. Like
tahu or toufu, tempeh is made from soybeans, but
tempeh is a whole soybean product with different
characteristics and textural
qualities. Tempeh's fermentation process and its
retention of the whole
give it a higher content of
taste and vitamin B12,
and
compared to tofu, more firmer
and stronger
. Because of its nutritional value, tempeh is
used worldwide in vegetarian dishes. | |
