2 x 500g RAPRIMA Tempeh Ragi/Fermented Soybean Ragi/Original Tempeh Starter

Description

Tempeh is a food that made from
soybeans
that has been
fermented
.
It is good source of
protein
and high in
prebiotics
.
It is made by a
natural culturing
and
controlled fermentation
process that
binds soybeans
into a
cake
form.
A fungus,
Rhizopus oligosporus
, is used in the fermentation process and is also known as
tempeh starter
.
Tempeh's fermentation process and its retention of the whole bean give it a higher content of
protein, dietary fiber
and
vitamins
.
It has a firm texture and an earthy flavor, which becomes more pronounced as it ages.
You can make your own delicious tempeh with
Ragi Tempeh RAPRIMA Inokulum Starter
as
Tempeh Starter
. This tempeh starter will makes a beautiful and perfect white tempeh without formation of black spots. It’s contains Rhizopus spores in high quantities and
free of pathogenic
bacteria.
Perfect for
vegetarian / Vegan diets.
Why
RAPRIMA Tempeh Starter
?
Produce delicious tempeh,
no black spores
and can be
stored longer
.
Contain
high quantities of Rhizopus
.
Contains only
white rice flour
and
Rhizopus Oligosporus
spores.
Free
from
MSG
and
Preservatives
Contains:
2 packs x 500 grams
How to Use:
HOMEMADE TEMPEH
Ingredients:
225 gram dry soybeans
1 1/2 tablespoon white vinegar, preferably cane sugar vinegar
3/4 teaspoon RAPRIMA tempeh starter
Tools:
1 large mixing bowl (I use a 3-quart bowl)
1 stockpot (I use a 5-quart stockpot)
1 fine-mesh skimmer
1 colander
1 baking pan or half-sheet pan
1 kitchen towel or flour sack
1 quartz-size ziplock bag
1 toothpick/skewer
1 proofer or oven
Instructions:
1.
Soak
the
soybeans
: Wash and rinse dry soybeans and place in a large mixing bowl. Top with enough
cold water
to cover the beans by
2 inches
. Leave the beans to soak in the cold water for
12 hours.
2.
Dehull
the soybeans: Use hands to knead and massage the beans to dehull the skins,
swirl
the water so the skins float to the top, carefully tip the bowl to discard the skins (along with some water). Top with more cold water and repeat the dehulling process
several times
.
3.
NOTE
: This can take a lot of time, but usually you can set a
timer
and call it done after
30 minutes
.
4.
Boil
the
soybeans: Transfer the dehulled soybeans to a
stock pot
. Top with
cold water
by about
4 inches
. Bring to a boil, then lower the heat to a
simmer
, cover the pot, and simmer for
30
minutes
.
5.
NOTE
: Just before the water boils, you may notice all the remaining skins float to the top, use a
skimmer
to remove these.
6.
Dry
the soybeans: Lay a
kitchen towel over a baking pan
. Drain the boiled soybeans using a
colander
, then transfer the drained soybeans to the
prepared baking pan
. Pat dry with the kitchen towel and set aside to cool to
below body temperature
.
7.
NOTE
: Try to
pat the beans as dry as
possible
since the
risk of failure
increases if the beans are not dry to touch before your proceed with the rest of the steps.
8.
Add
vinegar
: Transfer the soybeans into a
clean
and
dry mixing bowl
. Add the vinegar and mix well.
9.
Add
RAPRIMA tempeh starter
: Add tempeh starter to the beans and mix well.
10.
Transfer to a
ziplock
: Transfer the beans to a ziplock bag and
fold the bag
so that the
thickness
is about
1 inch
.
11.
Prick holes
: Use a toothpick or a skewer and poke the bag all over to create holes. A
1-inch interval holes
should be plenty. This will allow the
starter to breath
.
12.
Culture
for
24 hours
: If you use a
proofer
, set the proofer temperature to
31°C/88°F
, and place the bag of beans
into the proofer. After 24 hours, it should have turned into a solid mass of tempeh where the
beans are held together by white spores
.
13.
NOTE
: If it hasn't turned into a solid mass
after 24 hours
, let it culture for
another 12 hours
and up to
another 24 hours.
Notes*
Some people
culture
the tempeh in an
unheated oven
with the
oven lamp turned on
. You are free to try, but grab an
oven thermometer
to verify that it is indeed
31°C/88°F
. Or at the very least
26°C/78°F
, in which case be ready to culture your tempeh for
36-48 hours
.
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