How to Save Tempeh Culture
It’s easy to save tempeh starter culture. The process is the same as making tempeh. Just follow these simple instructions to make your own tempeh culture.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1/2 cups
- Category: Culture
- Method: Fermented
- Cuisine: Indonesian
Ingredients
- One batch of homemade soybean tempeh
Instructions
- Follow the instructions to make a batch of soybean tempeh.
- Instead of stopping the fermentation after 24 hours, continue to ferment until the mold spores. You will know that the mold has spored because the tempeh will go from being white to grey and black. The black is the colour of the mold spores. It will take approximately 60 hours of fermenting to have a good batch of mold spores.
- Take off the lid off of the fermenting container to allow the tempeh to dry out.
- When the tempeh is dry, use a blender to pulverize the tempeh into a dust that can be used as a starter for future batches of tempeh.
- Store the starter in an airtight container in the fridge or freezer.
Notes
- Make sure that everything is very clean so that you have a good strong culture. While this is always a good practice when fermenting, it’s even more important when saving culture.
- The strength of the tempeh starter will depend on how many mold spores grew before you dehydrated the tempeh. You may find that your own saved mold spores grow more quickly or slowly than the store bought spores, just adjust your culturing time as necessary.
Keywords: culture, saving, mold, spores, vegan, vegetarian, gluten free, egg free, dairy free, nut free, frugal, protein
Find it online: https://www.fermentingforfoodies.com/saving-tempeh-culture/
