How To Make Tempeh

How To Make Tempeh

Tempe is a sustenance that is extremely valuable for our bodies. Protein and high fiber is suitable as adjusting the needs of fiber and protein our body. Albeit delegated conventional sustenance, tempeh is still highly supported by our general public. Particularly for veggie lovers who need vegetable protein rather than creature protein.


Did you realize that making tempe itself is not troublesome. The accompanying will be clarified about the procedure of making soy tempeh.

Material Creation Tempe: 

1. Soybean White 5 Kg

2. Seed Tempe/Phoenix 5gr Yeast

3. Clean water

Making apparatuses Tempe: 

1. Pots

2. Stove

3. Tampah 2 pieces

4. Plastic Buckets

5. Plastic Packaging

6. Paper and banana takes off

Soybean Tempe Production Process: 

- Prepare Tools and Materials

- Choose soybeans to get soybean best by method for sorting and tossing the revolting.

- Clean/wash soybeans with water

- Boiled soybeans that have been washed into the water for 30 minutes, expel from warmth and let cool. Let soybeans still set up and the water bubbled.

- Add 10ml of lactic corrosive/liter of bubbled water (to get a pH = 5) for 12 hours to get the best quality tempeh.

- Wash and peel waste soybean and bubbled again with clean water for an hour and a half, evacuate and deplete

- Once depleted and the ideal cool, include yeast tempeh and deliberately blend equally.

- Wrap soybeans with a straightforward plastic or paper and banana takes off. In the case of utilizing plastic, plastic stick with a stick equitably for ventilation when aging.

- Save for 23-30 hours until the aging runs splendidly.

- Tempe prepared to be handled or advertised.