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  INDONESIAN TEMPEH - SOYBEAN CAKE 

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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

 

 

 

 

 

Tempeh Info - Soybean Cake
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.

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