How to make okara tempeh скачать в хорошем качестве

How to make okara tempeh

Okara is the soya pulp leftovers from making soya milk. As there is no food waste policy in our house, here I am with the tutorial. In Java Indonesia this is called tempe gembus, although when I grew up I’ve never tasted it. Tips: it is important to add a tablespoon of rice flour to absorb any excess moisture that’s left in the okara. Also add twice the amount of tempeh starter when mixing in. This is due to the fine powder form of the okara that still have fine soya hulls inside (the hulls will slow down fermentation). And never forget to mix the starter thoroughly or count up to 20 times. Our objective is a perfect white tempeh not a patchy and crumbly tempeh. Good luck 😉