Making Tempeh for Home Business

Making tempeh is easy, entertaining, and could develop into a very good home business, especially since now people regard tempeh as healthy food. This video shows you how to prepare tempeh as a home industry, step by step in easy-to-follow procedures. No special equipment is necessary other than a homemade incubator. I will post DIY on putting together the simple incubator used in this video in my next one. Thank you for watching and subscribing to my channel. Stay healthy!
Now available in my tutorial on how to make your own tempeh incubator!
製作豆eh容易，有趣，並且可以發展成為一家非常好的家居企業，尤其是現在人們將豆eh視為健康食品。該視頻向您展示如何將豆eh作為家庭工業的一部分，並逐步遵循易於操作的程序。除了自製的培養箱外，不需要其他特殊設備。我將在下一個視頻中發布DIY，以整理該視頻中使用的簡單孵化器。
感謝您收看和訂閱我的頻道。保持健康！
現在提供有關如何製作自己的豆培養箱的教程！
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• Dehull Your Soybeans i...
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Building Your Own Incubator for Making Tempeh (建立自己的製作豆)
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Programming Your STC-1000 for Your Tempeh Incubator 為Tempeh孵化器編程STC-1000)
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[@PettyBlue1]

You sir, are a genius! This answered all my tempeh related questions.

[@francius1003]

Glad I could help!

[@UmmuFarras]

Hello again, Om Frans. Akhirnya saya coba ikuti cara Om Frans di video ini. Hasilnya jauh lbh memuaskan baik dari segi rasa, apalagi dari segi penghematan waktu rendam. Thank you so much for sharing your knowledge. Sukses terus dg channelnya ya...

[@francius1003]

OK. Thank you!

[@robperret6338]

Francius, I can truly say that I’ve watched a majority, or if not all of your videos on making delicious Tempeh. After watching these videos I noticed an increase, or decrease of time to “pre-cook”, “cooking”, “air-drying” and “curing” of the soybeans based on the initial dry soybean weight. Can you please guide me in the approximate times for 300, 400, 500 and 600 grams of dry soybeans. I’m ready to make a bigger incubator when I can get my hands on a styrofoam cooler (spring or summer time). As always, you’re a person who brings value to making tempeh through your videos. Thanks!

[@francius1003]

Dear Rob, There is a certain thing in timing (and amount of tempeh starter used) that may be confusing or seems inconsistent. In fact, there are no fixed numbers, only ranges. And everything works perfectly within those ranges. I am addressing these issues in my next video: Answering the FAQ on making tempeh. I put the guidelines you requested in my video: Home-made Tempeh for Beginners. Use the numbers in this video to clear your confusion. Initial soybeans weight bears no relevance to timing, only affects the amount of tempeh starter. As you already know, the amount of tempeh starter is determined by the quality of the starter and the time you targeted for complete incubating ie. 2 grams is slower than 6 grams. I always suggested overdosing because it is safer and no danger compared to under-dosing. For your next incubator choose the larger icebox (60 qt) or more if any. I am happy to have you as one serious Tempeh Person! I am very consistent in two things: I don't use vinegar. No tempeh producers that I know in Indonesia use vinegar! Also, I always dehull the beans!

[@mihaipopa9414]

Very good tutorial, thanks!

[@francius1003]

Glad it was helpful!

[@johnk4121]

just some technical things: a) the amount of yeast you use is way more than 3 "teaspoons", b) "cure" refers to a process of preserving.

[@francius1003]

Hi, John! Rule of thumb: use a half tsp of starter for every 500 grams raw soybeans. Curing means incubating on its own heat. After 15 hrs the beans produce their own heat.

[@mickeyredeyes26]

Great video. Thanks you ..ps music is a little loud

[@francius1003]

Sorry about that! You can adjust the volume the video is no narrative, only text. Please share the channel! Francius

[@rymwirawan388]

Hi Francius. Nice to be in your channel again. I have a question, will the condensation in the plastic bag will go away itself eventually? How long it takes for the condensation disappears? And what happens if I put it in the fridge before the condensation go away? I appreciate your answers.Thank you.

[@francius1003]

Hi there! Condensation will go away eventually, usually after 36 hrs of incubation. The heat will drive away the water through the tiny holes. You put them in the fridge after it is complete, meaning no condensation. Francius

[@rymwirawan388]

Thank you Fransius

[@tamandua5772]

Thank you very much !❤

[@francius1003]

My pleasure! Please share this channel to the tempeh community. Everything you want to know about tempeh is here! Francius

[@ednacassal2986]

❤ obrigada!!

[@francius1003]

Thank you!

[@ronzyl1]

Thank you for your valuable tutorial, Francius!

[@francius1003]

My pleasure!

[@gabriellamclellan1102]

Thank you that was great tutorial I am making my first batch of chickpea tempeh but I have forgotten to take off the skins..🙈

[@francius1003]

Hi, Gabriella! Congratulations! It's OK, de-hulling is recommended but not mandatory. You can still enjoy your chickpea tempeh. Please share your experience with friends! Francius

[@anders.svensson]

Hi Francius! Thank you for great tempeh-tutorials! Excelent job! One small thing, the size of your zip bag? Can you help me out? :)

[@francius1003]

Hi, Anders! The bag size is 6 1/2in x 5 7/8 in (16.5 cm x 14.9 cm). It is sandwich recloseable bag. But you can use any size of bags! Francius

[@thaydoidetothon31]

Thanks

[@francius1003]

Welcome!

[@angiud]

Dear Francius, thank you for your interesting video. How much cooked beans must be dried?

[@francius1003]

I don't quite understand your question. If you mean how long to airdry, it's not long. Around 20-30 minutes. The beans need to stay damp not wet or completely dry. Francius

[@felipemuramoto9568]

Hi Francius, the video was very helpful thanks a lot. My tempeh formed some black area do you have any idea on how to eliminate? I would like a complete white and clean tempeh. Thanks again

[@francius1003]

Hi, Felipe! Black spots are a sign of mature spores. They grow after too long in the incubator. It is not a sign of failed tempeh, it is normal growth and safe to consume. You should take your tempeh out after 15 hrs and let it cure at room temperature where it will grow the white mycelium.

[@felipemuramoto9568]

@@francius1003 so to get a white tempeh should I take them out earlier? Asking because to sell does’t look good. Thanks for reply.

[@francius1003]

Yes, you don't have to keep them in the incubator all the time. After 15 hrs the tempeh produces its own heat from the fermentation. Too much heat speeds up the sporulation where the black spores grow. Just follow the video closely. Let your tempeh cure from 15 hrs to 36 hrs at room temperature.

[@devisutarsi3601]

Rapi sekali, Pak! Kagum. Mau coba bikin juga, ah.

[@francius1003]

Halo, Devi! Terimakasih pujiannya! Bikinlah, kita harus bangga jadi bangsa tempe! Seluruh dunia sekarang mengakui manfaat tempe. Kalau masih ada pertanyaan silakan ajukan. Silakan share channel ini biar makin banyak pecinta tempe bisa membuat sendiri. Salam, Francius

[@devisutarsi3601]

Saya akhirnya bikin, Pak. Lokasi saya di Sydney, yang entah kenapa menjelang musim panas kok malah dingin akhir-akhir ini. Udah kadung rendam kedele, dilanjutinlah prosesnya. Setelah 48 jam di dalam oven yang dinyalakan lampunya, hari ini saya cek udah cukup tebal kapangnya, jadi saya pindahin kulkas. Sepertinya saya gak rata aduk raginya, karena sebagian tidak tumbuh kapang. Ada tips supaya bisa rata aduknya gak, Pak?

[@francius1003]

@Devi Sutarsi Kemungkinan raginya sudah lemah atau kedaluwarsa, bukan salah aduknya. Coba ditambah raginya jadi dua kali. Atau temperaturnya terlalu tinggi. Bikin inkubator, lihat videoku Shoebox Incubator sangat mudah bikinnya.

[@Cathipotati]

Dear Francius, thank you for the great video! I have been trying to make tempeh myself since this year. My (sad) balance: 3 times it worked, 4 times unfortunately not. In the failed attempts, it always smelled like alcohol, but the structure was great. I try to keep the temperature at 28-34 degrees with the help of a heating mat and a thermostat (in the oven). But as soon as the mushroom generates its own heat, it becomes difficult and seems to tip over more often. I make a lot of holes in the plastic bags. Actually I do it the same way every time and am totally confused that sometimes it works and sometimes not. Do you have any tips as to why it smells like alcohol and what could be the reasons? Or is it normal that it also smells like alcohol? I just don't know what to do :'(

[@francius1003]

Dear Catha, Good tempeh is firm, white, and smells nice. Your smelly one is a sign of fermentation failure. When fermentation fails other bacteria can develop and produce strong smelly gas. The majority of failure lies with temperature control. I believe when it was 13-15 hrs of incubation and it started to produce its own heat, your system was not able to handle it. Overheating is the most problem. It is much more dangerous than under-heating. It is not about holes in the bag. It is temperature. That's why I keep stressing the importance of a reliable and accurate incubator unless you live in a tropical country like Indonesia. I have posted a simple and low-cost automatic incubator in my video. Please get someone to help you to make one. For the time being, you can try this: when it starts to grow mycelia (the white fur) and looks 'cloudy', take it out and let it cure at room temperature. Cover it with a kitchen towel to keep its own heat until 24-36 hrs. Keep me posted on your progress. Good luck!

[@Cathipotati]

@@francius1003 Dear Francius, thank you very much for your answer! I will try again at the weekend and this time take the tempeh out of my "temporary incubator" earlier than usual. I had already tried this the last few times but it was probably already too late to save it. Also, is there a possibility that other legumes react differently or ferment faster (perhaps develop their own heat sooner) than soybeans? Do you have any experience of this? I will report on my progress as soon as I have tried it again and definitely build a proper incubation box soon.

[@francius1003]

Hi, Catha. 15 hrs is the right time to pull your tempeh from your 'temporary incubator'. Never let the temperature goes beyond 32 C (89.5F) for a long period. At 34 C (93F) your tempeh will be dead! I don't believe that the media will make a difference in the growth rate of the mycelia. However, I notice a lower than optimum temperature will slow down the growth. Good luck experimenting!

[@Cathipotati]

@@francius1003 Alright, I will test it soon. Thank you so much for your help! I will write another comment after my next tries. :-)

[@Cathipotati]

@@francius1003 Hi Francius, I hadn't replied at all. The last tempeh attempts (there were many!) were successful. I love this food so much! I could eat it every day or, best of all, bathe in it (that's an expression in Germany for something you really love. I don't know if it's also known in other countries). Next, I want to ferment homemade tofu and also make oncom sometime. Have you done that before? I think it would be a great (and healthier) substitute for minced meat, as I don't eat meat.

[@cecilialuu5433]

Mr Francis, thanks for the tutorial! Where can I get the bamboo tempeh trays!

[@francius1003]

I made them. See tutorial on making the tray : kzbin.info/www/bejne/jZa9mHeXr5mCnac. It is easy!

[@SacchiMoto]

I just knew that you where going to say that you made them, you take such care with everything in your videos. Thank you for sharing.

[@user-write1234]

Hi~. Mr 🙏When I ferment tempeh, I turn off the power when the beans start to produce their own heat and the molds are 95%+ grown, but some parts turn black first. How can I make the molds grow thicker without turning black?

[@francius1003]

Hi, there! The black thing is a mature spores. Your tempeh starts to sporulate after 40 hrs of inoculation. Since tempeh is supposed to completely fermented after 36 hrs you should stop fermentation by putting the tempeh in the fridge. FYI black spore is not failed tempeh, it even tastes better than normal tempeh.

[@user-write1234]

Thank you for your answer! I usually ferment at 29.7 degrees to 30 degrees, and when the bacteria self-heat, I turn it off. (My countury have four seaon) my tempeh are get black spores around 26~27 hours past, so why do they turn black in 26 hours? Are they more likely to grow black when the temperature is too high, or when the humidity is high? How can I get the white mycelium to grow more densely before they turn black? I want to make tempeh with thick, white mycelium.

[@francius1003]

@@user-write1234 Sporulation happens at spots with oxygen contact. You can make your tempeh whiter more quickly if you add the starter by 50%. I use perforated plastic bags with little exposure to oxygen and never have black spore even after 36 hrs of fermentation.

[@thaydoidetothon31]

What is the appropriate temperature?

[@francius1003]

Incubation temperature is 31C/88F.

[@rubytan2440]

One of my biggest concerns is dehulling the beans. I dragged all my kids to help of course they were not happy. I would like to try your method, next time. In the video, looks like you didn't soak the beans before the first boiling. Is that accurate? I didn't like tempeh as a child but now I crave for it.Thank you for sharing your method.

[@francius1003]

Hi, Ruby! No need to soak. The 30-minute boiling is enough to loosen the bean's skin to make it easy to split the beans and wash the hull. Use my method in this video kzbin.info/www/bejne/pnS5dHyhbtCSmMU Francius

[@roboandy5751]

Hallo Francius, what size plastic bags do you use for your Tempeh for 300 grams of beans ?

[@francius1003]

Hi, Robo! It is the zip-lock type sandwich bag. You can fill it with 250 -300 grams.

[@veggienoob]

Thanks a lot for the tutorial Francius 🤙. I’m curious about two things: 1. What is the ideal relative humidity % when incubating tempeh? 2. Which soybean dehuller machine would you recommend?

[@francius1003]

1. For bagged tempeh method, using plastic bags or covered with banana leaves, humidity is never a problem because the beans are enclosed, so the humidity is almost 100%. For an open method, where the beans are spread on a pan or tray with no enclosure, the fermentation room should have at least 80-90% relative humidity. Otherwise the beans will be dry over time, and fermentation will stop. 2. For home use I would suggest hand crank soybean cracker, and remove the hull by blowing using a fan or sucking using your vacuum cleaner. It will crack the beans into 4 to 6 pieces not half as wet dehulling.

[@veggienoob]

@@francius1003 🙌 Thank you so much for helping me!

[@francius1003]

You are welcome. Just let me know if you still have questions.

[@veggienoob]

@@francius1003 Hahahaha yes, I have another question. When I make tempeh, I don't get it completely covered in white like yours, where you can hardly see the soybeans (yours looks way better than mine haha). Maybe you know why it could be. I use 2g of Raprima's tempeh starter per 1kg of dry soybeans (the weight is before soaking) and 5 tbsp of vinegar

[@francius1003]

@veggienoob If your temperature is fine I suspect your tempeh starter is the problem. Tempeh starter is a living creature, it weakens over time. When you buy a tempeh starter from Raprima it shows the expiration date on a sticker. I bought one that will expire on 12/04. So I store it in my freezer to keep it alive for the next year or two. Try to double or triple your tempeh starter in your production, you will see the difference. Don't be scared of using too much tempeh starter, but keep it reasonable. Try to use 2 teaspoons tempeh starter (6 grams) for every kg of beans. You might want to try applying the vinegar during boiling, not when you air dry it. Five tbsp for one kg of beans will make it too wet. Don't throw away your tempeh starter, just increase the dose.

[@glenngillen3030]

Hey Francius, I'm getting spots where the mycelium is growing and spots where it's not. I'm using a dehydrator to accelerate the drying process before innoculation. Is it possible for soybeans to be too dry for the mycelium to grow? How much moisture is too much or too little for efficient growth. It has been more than 12 hours and my batch doesn't look as complete or firm as your batch. Thanks for the info!

[@francius1003]

Hi, Glenn! Don't use a dehydrator to air-dry the beans, it is overkill. Enough spread thin in 30 minutes at room temperature. Mycelium needs at least 90% moisture to grow. The other possibility is your starter is not strong enough. Please double the dose, it will make the difference. At 12 hrs your tempeh should be covered by thin mycelium, not white yet though, only cloudy. Be patient! Good luck!

[@kampungkentucky4537]

I love the batik ‘daster’ ( the lady wearing)💕

[@francius1003]

We bought a couple of them from Malioboro street in Yogyakarta when we 'pulang kampung' in 2019 just before Covid-19. We plan to 'pulang kampung' again next summer, hopefully no more Covid-19. I might be able to get one for you ...!

[@TKKT768]

Hello Francius! Thank you for your great videos. Where can I get the wooden lattices that your tempeh rests on? What are they called? Thanks very much! greeting Tanja

[@francius1003]

Hi, Tanja! They are the trays. I made them myself. I’ve uploaded a video on how to make them: Making Trays For Your Incubator kzbin.info/www/bejne/jZa9mHeXr5mCnac. Look for it! Thank you for subscribing to my channel, please share this channel! Francius

[@TKKT768]

@@francius1003 Thank You very much!

[@be.perfect]

how long does it take you to remove the hulls please ? :D

[@francius1003]

I de-hull 1 kg of soybeans in 20 minutes. Follow this method: kzbin.info/www/bejne/pnS5dHyhbtCSmMU

[@be.perfect]

@@francius1003 Merci ! 🙏🏼

[@rteja8039]

Sir I made tempeh.. Watching your video... I have a small doubt.. My tempeh was firm and the color was pure white .. Everything was OK but It smell like rotten.. Does tempeh natural small like this or is it contaminated... I asked the tempeh starter company regarding this.. And showed my tempeh...they told this was perfect tempeh

[@francius1003]

Can you email me ([e-mail]) the picture of your tempeh? Healthy tempeh smells nice and soft. If the tempeh has some discoloration and smells of strong ammonia it is a failed tempeh. Watch this video: What Fails Your Tempeh kzbin.info/www/bejne/d6O9opKZpJV-l6c

[@EnergiA854]

thanks! but how long to ferment?

[@francius1003]

Tempeh fermentation takes only 36-48 hours since inoculation, at 31C (88F). The tempeh starter's amount and quality and temperature affect the fermentation time. Francius

[@EnergiA854]

@@francius1003 perfect, i am try to eat self sufficient

[@archana310]

I live in Mumbai ,India where temperature is usually around 30-35 degrees Celsius in summer ... Should I still put them in the incubator for 12-15 hours .. or just leave the bags out on a cooling rack covered with muslin cloth ... Will that work ? I tried making tempeh twice with the strater available here (their claim is tempeh is ready ... Like yours within 24 hours ) ... Mine just successfully failed twice ... Something is going wrong and I can't figure it out .. I left my bags in the oven with light on for 12 hours and then left them there with light off ... Next trial .. I left the light on for 12 hours and then took them out and left them on cooling rack for next day .. didn't work any time .. they were slimy and moist both the times! Of all the number of vdos I have seen I found yours most informative ... Thank you!!

[@francius1003]

Hi, Archana. Most likely the temperature is the thing that failed your tempeh. I suspect it was too hot. I think it came from the oven. If your ambient temperature is around 30C you don't need an incubator or an oven. Do just like the people in Indonesia do it. Everything else is the same, only, instead of using an incubator you simply lay the bags at room temperature for 24-36 hrs. No need to cover with a cloth. Ovens or other heating systems like incubators are for non-tropical countries. Of course, you can use an incubator to make sure you have the right temperature. But it is redundant. Don't be discouraged, try again. Let me know the result so I can help you. Send me pictures through my email. My email is public, you can find it on the channel page. Thank you for following my channel!

[@archana310]

@@francius1003 thank you so much for quick reply .... I'll try again leaving it at room temperature.... Sending you the pic I clicked of my failed tempeh !!

[@samtarohira4606]

Hi do you check the inner temperature of tempeh with food temperature

[@francius1003]

There is no need to check inner temperature of tempeh. What we need to do is to prevent the temperature produced by the tempeh after incubating for 12-15 hrs to accumulate in the incubator that it overwhelms the cooler fan, and the whole system becomes overheating. It will kill the fermentation process. That is why with this incubator fully packed you need to check if the tempeh becomes 'cloudy' it need to be taken out and let cure at room temperature.

[@ali.m5018]

Pak Suwono, terima kasih tutorialnya,,, saya ikuti every step tutorialnya dan hasilnya so far ok, saya ada 4 pertanyaan: 1. berapa lama tempe ditaruh di room temperature sebelum tempe di masukan fridge atau freezer. 2. Tempe bikinan saya kadang ada bintik2 hitam, why and how to fix it. 3. Maximum ragi per kg kedelai gram, 4. Perlukah ragi dicampur dengan tepung beras if so berapa quantitynya per kg. Matur nuwun sanget.

[@francius1003]

Halo mas Abu Zak! Terimakasih sudah mengikuti tutorial saya, semoga bermanfaat. Menjawab pertanyaan anda: 1. Tempe full fermentasi 36 jam total. Jadi ya hitung saja. Mudahnya bisa dilihat dari hasilnya, biasanya setelah 36 jam tempe sudah tertutup putih dan siap dimasukkan freezer. 2. Bintik hitam itu normal. Itu adalah spora yg masak, bukan rusak. Biasanya hitam pada titik yg bersinggungan dengan oksigen. Sekali lagi itu bukan rusak atau busuk. Biasa terjadi kalau kita menggunakan loyang terbuka, bukan bungkus plastik. Kalau dibungkus daunpun pada bagian yg terbuka muncul spora hitam karena bersinggungan dengan oksigen. 3. Menurut takaran pabrik ragi baru cuma butuh 2 gram per kg kedele. Tapi itu terlalu ideal. Yang riil bisa dua tiga kali takaran itu. Pakai saja 1 sd teh (3 gram) per 500 gram. Karena ragi itu barang hidup, makin menurun kemampuannya dengan berjalannya waktu. 4. Ragi dari produsen sudah dicampur tepung beras, jadi jangan dicampur lagi, nanti makin lemah. Semoga bermanfaat! Salam dari Portland, USA.

[@ali.m5018]

@@francius1003 Matur sembah nuwun pak Suwono, atas jawabanya sangat bermafaat dan membantu sekali. salam dari Sydney Australia. 1. 36 jam atau jamur putih sdh menutupi ok 2. titik hitam sudah faham sekarang, 3. Waktu saya ikuti tutorial ragi saya timbang 2ST hampir 10g memang full spoon sih jd per kg saya kasih 10g ragi jadi ini kebanyakan ya, effectnya apa ya kalo kebanyakan ragi? another question if you dont mind, terus saya tmbah tepung beras karena untuk memutihkan ada orang bilang begitu katanya, tp pak Suwono bilang malah bikin ragi jadi lemah. Ok I will not do that next tempe production, Saya sdh coba 3x so far hasilnya memuaskan Thanks to you, FYI: Tempe gagal: bbrp hari lalu saya bikin tempe gagal total, mungkin karena saat suhu udara 43 degrees C for 2 days tempe bau sangit warna jd brown jamur putih approx 30%. what failure ? My question is: How to make tempe in Hot weather at 40deg C and above using an incubator? Maaf for asking so many question, Thanks again for sharing be healthy and be safe covit 19

[@francius1003]

Halo, pak Abu Zak. Kelebihan kasih ragi gak membuat rusak, malah cepat fermentasi. Temperaturlah yang bisa bikin gagal total. 35C saja dalam 2 jam sudah membunuh jamur. Apalagi 43C dalam 2 hari. Jangan pake inkubator kalau begitu, simpan saja di ruang ber-AC dengan suhu 31C. Usahakan temperatur 31C +/- 0.5 derajat. Jangan lebih tinggi! Salam dari Portland OR, USA. Jangan ragu tanya kalau masih blm jelas!

[@ali.m5018]

@@francius1003 Terima kasih banyak pak Suwono for your prompt reply, sudah jelas tapi mau tanya lagi. 1, saat Curing setelah 15jam - kalau room temp rendah say between 20deg C to 25deg C apakah perlu heater di incubator roon? 2. Saya bikin tempe kalo tebalnya kira2 25mm (1" thick) 250g hasilnya bagus tapi, kalau tebalnya 50MM (2" thick) 500g, kok sebagian dari pinggiranya tidak keluar jamur putihnya dan masih kelihatan kedelainya, any solution for this? Thank you in advance and most appreciated, salam dari Sydney Australia.

[@francius1003]

@@ali.m5018 1. Setelah 15 jam tempe mengeluarkan panas sendiri, jadi gak perlu di heater. Kalau room temperature rendah cukup diselimuti pake kitchen towel atau napkin. 2. Kemungkinan ragi kurang merata waktu ngaduknya, atau kurang banyak. Tapi gak apa2 selama tempenya kenceng (firm).

[@emilianomabromata7724]

Genial!!!!

[@francius1003]

Thank you! Please share the channel so tempeh will be enjoyed by people all over the world! Francius

[@helensbioladen8708]

Hi from Ghana. I am able to produce tempeh but cannot keep it stable for the farmers market sale. It's so fast over fermenting. I lost a lot. What's the trick. Do i have to pasteurize it?

[@francius1003]

Hi, Helen! Most producers pasteurized the tempe to stop fermentation. I prefer freezing them. Freeze at home then sell them in frozen state. The buyer can thaw them before cooking or store them back in their freezer at home for future use. Frozen tempeh can stay fresh for more than 3 months.

[@romagamo4135]

Hello Francius! Thanks a lot for the tutorial. I have a question, the lbs you refer from the beans are before or after soaking overnight? Because from my understanding the weight doubles once soaked. Thanks in advance!

[@francius1003]

Hello Romagamo! It is the dry beans you start with. It is correct they are almost double after boiling. So, one lb of raw beans will make 2 lbs of tempeh ready beans. Also, the tempeh starter you use is based on the raw dry beans; for example, I use 2 grams of tempeh starter for every lb of beans meaning the dry raw beans before cooking. Please note that I don't do soaking overnight. In fact, you don't need that. The 20-25 minutes of first boiling is enough to loosen the hull.

[@romagamo4135]

@@francius1003 That´s very interesting. I´m going to try making the tempeh without soaking the beans then. I´m starting a tempeh business in Mexico and I´m still on trials. I´m about to make my own incubator chamber using the info from your video. One question I have about the chamber is that if its necesarry to use the fans? Thanks a lot!

[@francius1003]

@@romagamo4135 It is good to hear that you are interested in doing tempeh business. Seriously, it is good business. The exhaust fans are used by the Temp Controller to automatically cut an overheating. Unless you know for sure there will never be an overheating issue you need the fans. But then, without overheating control function, you defeat the purpose of the Temp Controller in automatically maintain a stable temperature. Good luck!

[@romagamo4135]

@@francius1003 thanks a lot for the answer! Have a great day

[@carylitona3347]

Hi Francius, other tutorial videos for tempeh here in KZbin are using Vinegar. Im just wondering why ur not using vinegar? Thanks

[@francius1003]

Hi, Caryl! Thank you for subscribing to my channel. Vinegar is optional. It is not critical and the absence of vinegar will not fail your tempeh. It is used to increase the pH and prevent unwanted bacteria to interfere with the fermentation. None of the traditional tempeh producers in Indonesia use vinegar, and their tempeh keeps flooding the market successfully. I never use vinegar in my tempeh, yet it never fails my tempeh. It is a myth I want to get rid of in tempeh making. Incorrect temperature is the main cause of tempeh failures, not the absence of vinegar. Please check my video on FAQ about Tempeh Answered kzbin.info/www/bejne/o5mtlXmlastrqs0

[@daughterofoath]

What is the difference between preparation of tempeh and natto of Japan?

[@francius1003]

It is almost the same except natto required the beans to be cooked much longer. Up to 5 hrs. It also uses a different culture : Bacillus subtillis var natto. After fermentation of 24 hrs at a higher temperature of 104F (40C), it is left in the fridge for one week to get the stinginess. It is served for breakfast.

[@daughterofoath]

@@francius1003 Thank you so much for the clarification😊

[@sandeeptanwar2189]

Is it necessary to keep temp only 31° cant it be above or less ?

[@francius1003]

Hi, Sandeep! 31C (88F) is the average acceptable temperature for tempeh incubation. Plus minus 0.5C is still OK. Two or three degrees above that for a prolonged time will cause burning of the mycelium, and two or three degrees below will make incubation slow or fail. That is why if you live in a country with 4-seasons it is necessary to have an incubator that automatically maintains the temperature to 31C +/- 0.5C, which is the average temperature in Indonesia where tempeh comes from. Francius

[@gracececilia1212]

Sir, I have a food dehydrator. Do you think it will work with tempe making?. How is the humidity required and the fan force in with dehydrator going to affect the end product? Once again thank you

[@francius1003]

Hi Grace! I don't know what kind of dehydrator you have. So, I will give a general guideline of the requirement of tempeh incubation. Tempeh needs a constant temperature of 88F (31C) throughout the fermentation process. The temperature must surround the tempeh, not just from the top or bottom. If your dehydrator has an enclosure that can provide constant temperature around the tempeh that is fine. If it is an open dehydrator you can't use it. Francius

[@gracececilia1212]

Sir , thank you for your response. My dehydrator is closed but with the fan blows quite strong thus i wonder it will affect the humidity required. I’ll give a try. Thank you

[@francius1003]

@@gracececilia1212 Your tempeh will be enclosed in perforated plastic bags or any other enclosure. So the fan will not affect the humidity. It will stay 100% humid even with that fan blowing. Give it a try and let me know. Francius

[@rotiku956]

Hi Francius . Thank you for yout tutorial . Can I ask you ? I watched your video , if i dont miss some , you didn’t use vinegar fo acidity. Will it work ? Last time i used without vinegar, it doesn’t work at all . Thank you

[@francius1003]

Hi, roti ku! First, you need to understand the function of vinegar in making tempeh. Vinegar is used to increase the acidity to prevent some bacteria to intervene in the fermentation process. It is not a major element in producing successful tempeh. Traditional tempeh makers in Indonesia never add vinegar, nor do I, still the tempeh is a success. If your tempeh failed, it must be for some other reason, definitely not from the absence of vinegar. I don't use vinegar and the tempeh never fails me. Look for something else in the process like temperature or humidity or your tempeh starter. Check out this video: kzbin.info/www/bejne/d6O9opKZpJV-l6c 'What Fails Your Tempeh'. Good luck!

[@rotiku956]

@@francius1003 I understand now 😎Thank you so much for your kind explanation. I will try to make again 🙏🙏

[@rotiku956]

Hello again Francius 😃 May I ask some questions again . I did make tempeh but the final result after 36 hours , has slightly pink spots and the taste was sour . 1. Do you soak the soya before you boiled for 20 minutes? 2. I watched your video carefully again, It seems you did not dispose the first water after boiling for 20 mnts . Did you use new water for second boiling for 60 minutes ? Or first water when you boiled for 20 mins . I have done 3 times using your method and 😭. And I have watched the failure video too .

[@francius1003]

Hi, roti ku! I am sorry to hear your tempeh failed you. The discoloration shows that your temperature is not right. When the temperature is not right, under-heat or overheat, the fermentation process fails, and different bacteria grows and creates a bad smell and bad taste. Successful tempeh is firm and smells nice after 36 hrs. Please check your incubator. After 15 hrs of incubating you should know in advance whether your tempeh is doing good or not. To answer your question: 1) No. The first boiling the beans for 20-30 minutes is a substitute for soaking overnight. You don't do both. The reason behind soaking is the economy, saving fuel. It works in large volume old-time tempeh producing. 2) Dispose of the first boiling water, wash the pan, and fill with fresh water. Actually, you can also reduce the second boiling time to 45 minutes after boiling 20-30 minutes the first time. Soybeans cooked in 60 minutes total. Don't be discouraged! Keep trying!

[@rotiku956]

@@francius1003 Thank you again , I will try again 💪🏻❤️

[@romagamo4135]

Hello Francius! I hope you are well. I got a question about the curing part; so after 15 hours approx you need to take the tempeh out of the incubator and let it sit at room temperature, but, what temperature is that? Right now in Mexico it is 20 celcious at room temp, isn't that too cold? Thanks in advance!

[@francius1003]

It is an interesting question. After 15 hrs tempeh packs will produce their own heat. With a compact incubator like ours, they can create overheating. That is the purpose of taking them out and let them cure at room temperature. Room temperature is normally around 27.5C or 71F. Room temperature of 20C is a little low but since the tempeh is already producing its own heat it won't matter. Another thing you can try is to cover the trays with napkins while curing. You may keep them in the incubator if it is not fully loaded like it is only 5 pieces of tempeh packs instead of a full 20 because a small amount will not create overheating.

[@romagamo4135]

@@francius1003 Great, I´ll try putting a towel to cover them and keep them warm with their own heat. Thanks a lot of the info and have a great day :)

[@karnisurabaya2257]

Mau tannya satu plastic harganya berapa ya

[@francius1003]

Tergantung marketnya. 300 gram sekitar $4-$5.

[@tonymonte9178]

Not use viniger?

[@francius1003]

Hi, Tony! I never use vinegar, nor do all tempeh producers in Indonesia. It is a myth that without vinegar your tempeh will fail you. Vinegar is optional and non-essential to improve the acidity to prevent unwanted microorganisms from interfering in the fermentation process. Accurate temperature is essential, but many people miss this simply because no one is using an incubator to control the temperature in Indonesia. The whole country is a huge incubator with temperature and humidity just right for tempeh. Thanks for your comment, Tony! Please share the channel with friends to promote tempeh to the world! Please check my other video FAQ About Tempeh Answered. kzbin.info/www/bejne/o5mtlXmlastrqs0

[@shitmen26]

Is this 16hrs plus another 24hrs for curing or is it all together 24hrs.

[@francius1003]

Hi Marino! No, 16 hrs is part of the 24 hrs. But normal range is 24-36 hrs depends on the quality of the tempeh starter. Enjoy your tempeh!

[@mkhotimah]

Pak, saya coba bikin. Tp knp ya setelah difermentasi 36 jam, ada hitam2 di jamurnya terutama di tempat yg pas di lubang2 plastiknya?

[@francius1003]

Bintik hitam itu adalah spora jamur yg masak dan itu normal terutama pada titik yg bersinggungan dengan oksigen. Tapi itu bukan rusak atau busuk, normal saja. Periksa juga temperatur. Kalau terlalu tinggi juga bisa membuat spora cepat masak.

[@mkhotimah]

@@francius1003 tapi kalau untuk.dijual jadi ga cantik ya Pak? Apa krn saya taruh di dekat pemanas ruangan ya? Saya tinggal di swiss.

[@francius1003]

Buat lubangnya jangan terlalu besar untuk mengurangi kontsk dengan oksigen. Pake inkubator nggak? Usahakan pake inkubator supaya temperatur stabil.

[@mkhotimah]

@@francius1003 ga pake Pak. Oh gitu ya Pak. Terimakasih masukan dan tipsnya Pak. Nanti saya coba. Semoga sukses & sehat selalu 🙏

[@randomwalk4708]

Numpang tanya mumpung berbahasa Indonesia. Hehe..😁 Untuk langkah pertama apakah kedelai tidak perlu direndam selama 12 jam dahulu sebelum dehulling pak?

[@LoveLight9079]

Please do you ever make Tempe using other beans?

[@francius1003]

Hi, Kate. Personally I never make tempeh from other beans. Original tempeh is only soybeans, but tempeh can be made from any beans or grains with similar process.

[@LoveLight9079]

Francius Suwono Thank you 🙏 It is very interesting that you can make grain temple, could you tell me more about it ?

[@francius1003]

A friend makes tempeh from sorghum to be used as supplemental feed for his range chickens, it works well. Also, in my video on How To Make Tempeh Starter I use rice tempeh as well as soy tempeh. Tempeh starter can ferment anything, just use your imagination and experimentation!

[@LoveLight9079]

Francius Suwono Ok thank you, that sounds like some well looked after chicken, well done friend.

[@francius1003]

That's what we call love, Kate!