This latest batch of tempeh is done — 72 hours exactly. There was a minor bit of sporing at one spot, but it's all edible (though the tempeh will probably be a little crumbly at that spot).
Full report in this post:
https://leisureguy.ca/2024/04/21/lentils-barley/
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After 48 hours, the mycelium is well advanced. I took the slab out of the incubator yesterday afternoon and it has stayed out since. The room is reasonably cool, but the slab is warm from the mycelium's activity.
24 more hours and I will call it done
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Here the tempeh (black lentil and purple barley) is after 24 hours. At the post, there's an "image compare" of the tempeh at the start and after 24 hours.
https://leisureguy.ca/2024/04/21/lentils-barley/
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@dougbeney Thank you for your kind comment. I did eat store-bought tempeh at first, but it was expensive (about 10 times as much as homemade — see https://leisureguy.ca/2024/04/01/buying-tempeh/) and it also doesn't have the variety (or the excellent taste) of homemade. That is, if you look for black lentil + purple barley tempeh in the store, you will not find it, despite its nutritional excellence.
If you try it, commit to doing 4 batches. By then, you'll have enough experience to find it easy.
A new batch of tempeh begun, using my current favorite combination: black lentils and purple barley.
https://leisureguy.ca/2024/04/21/lentils-barley/
@vegancooking @wfpb
#food #recipe #WFPB #vegan #vegetarian #omnivore #health #tempeh #homemadeTempeh
@vegancooking @wfpb @revndm @BadgerBadgerBadger
Tempeh at 48 hours is doing well. It should be done after 24 more hours.
https://leisureguy.ca/2024/03/29/new-tempeh-desi-chickpea-and-kamut-wheat/
@vegancooking @wfpb @revndm @BadgerBadgerBadger
24 hours later and the tempeh is doing fine. In the post on my blog is a direct image comparison.
https://leisureguy.ca/2024/03/29/new-tempeh-desi-chickpea-and-kamut-wheat/
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