This homemade tempeh has a very pleasant bite, is mild in taste and with its high proportion of easily digestible protein, it is an ideal meat substitute that you can use for numerous dishes.

Step 1

Soak the soybeans in plenty of water overnight.

Then drain in a sieve and rinse thoroughly.

Step 2

Put the soybeans in a saucepan, fill up with water (approx. 5 cm above the beans) and bring to the boil.

Then reduce the heat and simmer for 15 minutes.

Then drain in a sieve and rinse with cold water.

Step 3

Remove the bean shells, put the beans back in the pot, fill up with water and bring to the boil again.

Reduce the heat and simmer for another 15 minutes.

Then pour over a sieve and let drain.

Step 4

Heat the saucepan over medium-high, add the beans and cook, stirring, until the beans are dry.

Then pour into a bowl and let cool to 30 °C – 35 °C.

Step 5

Stir in the apple cider vinegar, add the starter and mix thoroughly.

Then put half of the beans in a plastic bag, and gently press the mass to the end of the bag.

The mass must not be pressed too tightly, otherwise, the bacteria cannot work.

Close the bag and poke 8 holes in the bag on each side with a toothpick.

Step 6

Allow the beans to ferment at 30 °C – 35 °C in a dehydrator or in the oven for approx. 32 or 48 hours (depending on the device manufacturer) until a white layer has formed around and inside.

Tip: The homemade tempeh can be kept in the fridge for up to 8 days; in the freezer up to 6 months.