Wednesday, June 11, 2008

Something new to ferment!

Tristan and our friend Liam have been plotting to make tempeh for quite some time. Liam ordered a starter online, and it finally arrived, so we've just begun our first batch.

Tempeh, in case you've never had it, is a high-protein food popular with veggies. It's Indonesian in origin, and is made from soybeans cultured with a mold. The mold actually makes soybeans, which are hard to digest, easier to handle. Kind of like the lactobacillus in yogurt, which breaks down the lactase and makes the milk easier to digest.

Anyway, we soaked a bunch of dried soybeans overnight, and then went through the arduous process of hulling them by hand. Then they got cooked, and the culture added. Now it has to incubate for about 24 hours, at which point it should be ready to eat. Here are some photos of what it looks like now--will post finished pics tomorrow.

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