Tempeh - A Day in the Life of Fermenting!

Tempeh

Ingredients:

1 Cup of Aduki Beans

Tempeh Starter Culture
Ziplock Plastic Baggie

Directions:

1.  Soak the beans for 8 hours.

2.  Cook the beans and once they get to 105 degrees put them in a bowl.
3.  Start to dehull each bean and separate them by massaging each bean.

4.  Add your Tempeh starter culture and mix thoroughly.

5.  Add your mixture to the plastic baggie that has several holes in it to breath and grow.
6.  Flatten out your mixture in the plastic bag.
7.  Incubate between 95 - 105 degrees in a dehydrator or oven for 24 hours.
8.  Remove the Tempeh from the bag.
9.  Slice the Tempeh and fry up - NEVER EAT WITHOUT COOKING! - Enjoy!

Tempeh for the first time and it was perfecto!!!!  I started this process on September 20, 2016 and tried it on September 22, 2016.  The only problem I have is that I never enjoyed tempeh in the first place but I will tell you that mine was much better tasting then the store bought.   I purchased the tempeh starter from the internet and used aduki beans in which I love, maybe that's why it tasted much better since the store bought usually uses the soy bean.

Yogurt - A Day in the Life of Fermenting!

Yogurt

Ingredients:

5 Cups Whole Organic Milk

1 Package Greek Yogurt Culture Starter

Directions:

1.  Heat 5 cups of your whole milk in a stainless steel pot stirring at all times while keeping a 

     thermometer in place.  Heat the milk to 160 degrees then turn your burner off.

2.  Once the temperature drops to 110 degrees, you will add your 1 package of greek yogurt 

     culture and keep stirring until blended well.

3.  Pour your liquid into your yogurt jars and place without lids into the yogurt maker and set 

     for 12 hours.

4.  Once your 12 hours have passed, take each jar and stir yogurt, place lid on jars and 

     they're ready for the refrigerator.

5. You can add any type of fruit or granola to your yogurt.

Simple and Bon Appetit! 

Well this is my first attempt at Yogurt - and it was a fail the first and second time.  After a bit of research I learned with making yogurt, it's best to use a yogurt culture vs. a enzyme powdered culture starter.  I started the process on August 3, 2016 but it took 3 attempts and a week of experimenting to get it right!  We will be experimenting different yogurts and flavors in the future and I hope you do too!  Enjoy!

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