Tempeh – The (not so) Difficult Fermentation and the DIY temperature controller, Mikey writes –
Can I tell you how much we love tempeh? We used to buy it by the case. Our favorite was “fakin’ bacon” a food item that was the cornerstone of our now defunct vegan diet. Once we got into fermenting, making tempeh went to the top of our list. Unfortunately, the temperature requirement of holding a precise 85F for up to 24 hours was too difficult without specialized equipment. Designing a temperature controller that could help us make tempeh seemed like a obvious solution so we took care of that first (this is the same temperature controller we use on our dorm size cheese fridge and converted chest freezer). We ended up with 2.3 lbs of organic tempeh which is worth about $10. It would have made sense for us to start with 3 lbs of dry soybean which would have required just a little more work to produce $30 in tempeh.
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