Tempeh Production Techniques

Tempeh production involves fermenting cooked soybeans with a specific mold called Rhizopus. First, soybeans are cleaned and cooked until soft. They are then cooled and mixed with a small amount of starter culture containing the mold spores. This mixture is shaped into blocks and kept at warm, humid conditions to allow the mold to grow. Over 24 to 48 hours, the mold binds the beans into a firm, cake-like product with a nutty flavor. The result is tempeh, a nutritious, protein-rich fermented food used in many dishes.