Homemade Tempeh

I have always loved Makes two large blocks of tempeh.

• 2 c non-genetically modified dry soy beans
• 2 Tbsp distilled white vinegar
• 1 (3g) packet tempeh starter culture

Directions:

1. Soak the beans in plenty of fresh water overnight or for 10 hours.
2. Massage beans with hands until the beans are all split and hulls float to top.
3. Use colander to drain and remove hulls. (This takes several rinses.)
4. Place beans in a large pot and cover with fresh water by 2 inches. Bring to boil, reduce heat, and simmer 1 hour. Drain well.
5. Place beans on a clean towel to dry for an hour or so. Pat completely dry and place in a dry bowl.
6. Add the vinegar and mix well. Stir in the starter culture and mix thoroughly.
7. Using 2 plastic quart-sized zip-lock bags, place half of the beans in each, forming 1-inch thick blocks. Deflate, fold any excess of the bag over, and zip shut. Lay flat, side by side, in a baking dish.
8. Use a clean needle or pin to prick about 15 holes in the surface of each plastic bag.
9. Place beans in an oven with the light on or a running pilot light to obtain a temperature of 85-91 degrees F. Allow tempeh to culture 36 hours or until a white coating appears on the bean mass.
10. Place at room temperature for another 12-24 hours, or until the mass is firm and solid. Slice and serve in your favorite recipes. Refrigerate or freeze unused portion.