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curious to get ideas and info, thanks <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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thanks, love your sig btw!<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile">
 

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Used to make it a lot! It's super yummy if you let it ferment longer (like to the point where it looks "moldy" with black spores). Tastes really rich that way.<br><br>
Don't make it so much anymore, but when we did we usually followed the instructions that came with our starter. We've made it out of okara too, that comes out like breaded tempeh which tastes awesome.<br><br>
Here's a good how-to site with pics:<br><a href="http://www.geocities.com/pvachuska/tempeh/" target="_blank">http://www.geocities.com/pvachuska/tempeh/</a><br><br>
We purchased our starter from the Farm in Tennessee, and incubated in a box that DH rigged up out of cardboard with a light inside to keep it warm.<br><br>
ETA: just found a great link from mother earth news written by the Farm with directions and recipes: <a href="http://www.motherearthnews.com/top_articles/1977_September_October/How_We_Make_and_Eat_Tempeh_Down_on_the_Farm" target="_blank">http://www.motherearthnews.com/top_a...wn_on_the_Farm</a>
 
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