Ep. 2 | Budget Scratch Series: Soy tempe MP3音声抽出 (320kbps) - TikPulse Media Directory

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Ep. 2 | Budget Scratch Series: Soy tempeh 🌻 I actually didn’t realise how much money I was saving by making my own tempeh! Now that I’ve done the maths, I’m pretty astounded. 🌺 ingredients: 4 cups of dried soy beans, 4 tbsp apple cider vinegar, 2 packets of starter! When buying starter, buy in small batches so it doesn’t go off. I’ve been using cultures for health as they had good reviews and haven’t gone wrong yet. 🌼 Steps: • Soak soybeans over night • Dehull your soy beans (remove skins and split) if you’re strapped for time you can pulse them in a blender once or twice. • Drain and cook until a little over al dente • Spread out on a baking sheet to dry and cool - some people use a hair dryer to keep the beans warm whilst drying them quickly. • Add your vinegar and stir in • Add your starter and stir thoroughly • Add to the container you’ve chosen to use. Make sure to compress the beans a little. If you’re using plastic there need to be LOTS of holes for air flow. If you’re using glass, place the lid very loosely on top / ajar so air can get in. • Now it’s time to place in the box you’re using for the fermentation process. I use a bread proofing box at 88f (turning it off after 24 hours). You can use your oven with the light on, an instant pot of the yoghurt mode, or a wooden box. Consistency of heat is important. • After 24 hours the tempeh will be creating its own heat which is why I turn my bread box off. You don’t want it to over heat. • Once it’s ready, divide it into portions. I place half in my freezer and half in my fridge. This process takes a few tries to get it right, so do some research, watch some YouTube videos and give it a go! Once you have the traditional down, try making it with other beans, legumes and seeds! I like to use peas (yellow split) because you don’t have to hull them and it saves SO much time! Save this video for later, and follow for episode 3 #veganrecipes #frugalliving

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Explore Creator Insights & Detailed Media Analysis for Ep. 2 | Budget Scratch Series: Soy tempeh 🌻 I actually didn’t realise how much money I was saving by making my own tempeh! Now that I’ve done the maths, I’m pretty astounded. 🌺 ingredients: 4 cups of dried soy beans, 4 tbsp apple cider vinegar, 2 packets of starter! When buying starter, buy in small batches so it doesn’t go off. I’ve been using cultures for health as they had good reviews and haven’t gone wrong yet. 🌼 Steps: • Soak soybeans over night • Dehull your soy beans (remove skins and split) if you’re strapped for time you can pulse them in a blender once or twice. • Drain and cook until a little over al dente • Spread out on a baking sheet to dry and cool - some people use a hair dryer to keep the beans warm whilst drying them quickly. • Add your vinegar and stir in • Add your starter and stir thoroughly • Add to the container you’ve chosen to use. Make sure to compress the beans a little. If you’re using plastic there need to be LOTS of holes for air flow. If you’re using glass, place the lid very loosely on top / ajar so air can get in. • Now it’s time to place in the box you’re using for the fermentation process. I use a bread proofing box at 88f (turning it off after 24 hours). You can use your oven with the light on, an instant pot of the yoghurt mode, or a wooden box. Consistency of heat is important. • After 24 hours the tempeh will be creating its own heat which is why I turn my bread box off. You don’t want it to over heat. • Once it’s ready, divide it into portions. I place half in my freezer and half in my fridge. This process takes a few tries to get it right, so do some research, watch some YouTube videos and give it a go! Once you have the traditional down, try making it with other beans, legumes and seeds! I like to use peas (yellow split) because you don’t have to hull them and it saves SO much time! Save this video for later, and follow for episode 3 #veganrecipes #frugalliving →