6oz Tempeh Starter Yeast Ragi Inokulum Powder To Make Homemade Tempe Soy Protein

Description

Tempeh Starter Yeast Ragi Inokulum Powder To Make Homemade Tempe Soy Protein
Weight: 6oz or 170 grams Repackage
Selflife : 6 months
Made in Indonesia and
Ship fresh directly from Indonesia
Now you can make your own delicious Tempeh with Ragi Tempe RAPRIMA Inokulum Starter from Original Indonesian style tempeh starter.
Ragi Tempe RAPRIMA Inokulum Starter is making beautiful and perfect white tempeh, without formation of black spots, contains Rhizopus spores in high quantities and free of pathogenic  bacteria. Perfect for vegetarian / Vegan diets.
Raprima tempeh starter is a famous Indonesian brand of starter. It is usually called “Ragi Tempe”. Raprima tempeh starter contains Rhizopus Oligosprus based tempeh starter, produced in controlled, which is used to grow spores fungus in making tempeh. This starter is produced in a controlled, totally safe environment and regularly tested by the Government. Our tempeh starter is HALAL, safe, and suitable for vegetarians or vegans.
Why Raprima Tempeh Starter?
In the form of fine powder which is easily weighed and dosed.
Has good quality and stable for either large or small scale soybean production.
Produce delicious tempeh with thick white fur, no black spores, can be stored longer.
Contain Rhizopus spores in high quantities.
Free of pathogenic bacteria.
It contains only white rice flour and rhizopus oligosporus spores.
It does not contain MSG or preservatives.
Registered by National Agency of Drug and Food Control (NA-DFC) with product number BPOM RI MD 256928001051.
Also registered by the
“HALAL”
certification agencies, Indonesian Ulema Council with product number LPPOM 01311082190113.
The Measurement Of Raprima Starter
2gr (Inokulum) Raprima tempeh starter for 1kg soybeans
1 teasponful (Inokulum) Raprima tempeh starter for 2.5kg soybeans
1 tablespoon (Inokulum) Raprima tempeh starter for 10kg soybeans
Ingredients
Rhizopus Oligosporus
Rice Powder
How to make tempeh
Making tempeh is very easy. Here we explain how to make tempeh from 100% soy. This is the traditional tempeh as it is consumed in the country of origin: Indonesia. But soy tempeh is also the most popular tempeh in other countries. To make 1kg tempeh you need the following ingredients:
600 g whole dry soybeans
5 tablespoons vinegar
1 teaspoon (about 3 to 5 grams) tempeh starter
Step 1: Cracking the soybeans
The easiest way is to crack the soybeans with a loosely set grain mill. Ideally each soybean is cracked in half. On the left you can see a picture of a Family Grain Mill. This grain mill can be bought on the internet for less than 0.
With the Family Grain Mill you can split the 600 g soybeans in a few minutes. Daniel informed us that the Porkert Universal Grain Mill can also split the soybeans. It is a Czech made grain mill that is all hot dipped steel, easy to take apart and lasts a long time. Another grain mill that seems to do the job is the Country Living Grain Mill.
When buying a grain mill consider that you can also use the dehulled soybeans to make soymilk. If you don't have a grain mill or dehulled soybeans continue with using whole soybeans, you will have to remove the hulls later by hand. If you are lucky, you can find a store that sells dehulled soybeans. Industrial tempeh producers normally buy dehulled soybeans. Maybe they will sell you some soybeans!
Step 2: Soaking and dehulling soybeans
Soak the soybeans in 2 liter water for 6 - 18 hours. If you use whole soybeans you should split them by squeezing them with a kneading motion. Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water and repeat until most hulls are removed. Don't worry if a few hulls remain attached.
Step 3: Cooking the soybeans
Put the beans in a cooking pot and add enough water to cover them. Add the vinegar and cook for 30 min. Drain off the water and dry the soybeans by continue heating them in the pot on medium heat for a few minutes and until the beans are dry. Allow the soybeans to cool down to below 35°C.
Step 4: Inoculating the soybeans with tempeh starter
Sprinkle the soybeans with 1 teaspoon of tempeh starter. Mix with a clean spoon for about 1 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster.
Step 5: Incubating the beans
Take 2 plastic bags 18 x 28 cm and perforate them with holes at a distance of about 1 cm by a thick but sharp needle. A normal needle is too thin, you need a fat needle or small nail (about 0.6 mm in diameter). This will allow the mould to breathe. Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 3 cm. Place the packed beans in an incubator at 30°C or at a warm place for about 36- 48 hours during which the tempeh fermentation takes place. Then the container should be filled completely with white mycelium and the entire contents can be lifted out as a whole piece.