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How to Make Tempeh at Home

Tempeh is a traditional Indonesian food made from fermented soybeans. It is a great source of protein and has a nutty flavor that makes it a versatile ingredient in many dishes. If you're interested in making your own tempeh at home, this tutorial will guide you through the process.


  • 2 cups soybeans
  • 2 tablespoons vinegar or lime juice
  • 1 teaspoon tempeh starter or 1/2 cup of cooked, mashed tempeh
  • Water

1. Soak the soybeans in water for at least 8 hours or overnight. Drain the soybeans and rinse them thoroughly.

2. Boil the soybeans in a pot of water for 30 minutes or until they are soft. Drain the soybeans and let them cool down to room temperature.

3. In a large mixing bowl, add the cooled soybeans, vinegar or lime juice, and tempeh starter or mashed tempeh. Mix well until the soybeans are coated.

4. Transfer the mixture to a plastic or banana leaf-lined container, and spread it out evenly. Make sure the thickness is about 1 inch.

5. Cover the container with another banana leaf or plastic wrap and make a few small holes in it to allow air circulation.

6. Place the container in a warm, dark place with a temperature of around 28-32°C. Leave it for 24-48 hours until the tempeh is fully fermented. You'll know the tempeh is ready when it has a firm texture and a white, fluffy coating.

7. Once the tempeh is ready, remove it from the container and cut it into small squares or slices.

8. You can cook the tempeh immediately or store it in the refrigerator for up to a week.

Making tempeh at home may take a little bit of effort, but it is a rewarding experience that allows you to enjoy fresh, homemade tempeh whenever you want. Once you have mastered the process, you can experiment with different flavors and ingredients to create your own unique tempeh recipes.

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