This starter is a mixture consisting of rice flour, soy flour and Rhizopus oligosporus, a noble fungus that grows easily and very quickly on soybeans, generating a white mycelium and bestowing a delicious flavor. Is used for preparing homemade tempeh, a high protein meat substitute of the vegetal steroids, vitamins and minerals.The home-prepared is very simple and allows you to save a lot compared to purchasing of prepared tempeh. At the same time the taste of homemade tempeh is often exceptionally nicer than the bought one.Tempeh original is prepared exclusively with soya beans but you can make numerous variations: mixed with wheat, sunflower seeds, with sesame, almond and so on. You may also prepare exclusively with peanuts. You will find recipes here and a here Amount of starter needed. 5g every 600 grams dried soybeans. Amount of tempeh obtainable with this starter. about 8, 37Kg . Amount of tempeh obtainable. 100 g dried soy you get 155g of fresh tempeh (+55%!). Ingredients. Rhizopus oligosporus, rice, soy.
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