HOW MANY PROTIEN FOR SOYTEMPH AND HOW TO MAKE TEMPEH ?

Tempeh is a traditional Indonesian food made from fermented soybeans. It is a good source of protein, and its nutritional content can vary depending on the specific recipe and processing methods used. On average, tempeh contains about 19-20 grams of protein per 100 grams.

To make tempeh, you'll need the following ingredients and equipment:

Ingredients:

1. Soybeans (500 grams)
2. Tempeh starter culture (rhizopus mold spores)
3. White vinegar or apple cider vinegar (1-2 tablespoons)
4. Water

Equipment:

1. Large pot
2. Blender or food processor
3. Cheesecloth or muslin cloth
4. Perforated plastic bags or banana leaves
5. Perforated containers or molds

Here's a basic step-by-step guide on how to make tempeh:

1. Prepare the Soybeans:

   • Wash the soybeans thoroughly and soak them in water for about 8-12 hours or overnight.

2. Cook the Soybeans:

   • Drain the soaked soybeans and cook them in a large pot with enough water until they are soft. This usually takes about 30-45 minutes.

3. Blend or Process the Soybeans:

   • Once cooked, drain the soybeans and let them cool slightly. Blend or process the soybeans into a coarse paste. You can add a small amount of water to facilitate blending.

4. Inoculate with Tempeh Starter:

   • Mix the blended soybeans with the tempeh starter culture. The recommended amount of starter culture is typically provided on the packaging. Add a small amount of white or apple cider vinegar to the mixture and mix well.

5. Fermentation:

   • Transfer the mixture to perforated containers, spreading it out evenly. Cover the mixture with banana leaves or perforated plastic bags to allow air circulation. Incubate the containers in a warm place (around 30°C or 86°F) for 24-48 hours.

6. Check for Fermentation:

   • After the incubation period, check the tempeh for a firm texture and a white mycelium (fuzzy white growth) covering the beans. The tempeh should have a nutty aroma.

7. Storage:

   • Once fermentation is complete, you can store the tempeh in the refrigerator. Use it within a week or freeze it for longer storage.

Keep in mind that this is a basic guide, and there are variations in tempeh recipes. Adjustments to the process and additional ingredients can be made based on personal preferences and dietary needs.