What are y'all doing for soybean Husks?? This is with a huge bowl and the float and skim method and I feel like there's an entire block's worth of beans down here.
Literally been doing this for at least 3 hours. I know I don't have to get EVERY skin off but Jesus Christ there has to be a better way to do this.
Thanks y'all!
Separated the beans into big and small so I could cook them all without the small turning to complete mush. Haven't tasted yet but it's looking great after 24 hours
This is my first batch of tempeh and where should I store and how should I store it
I just made a post saying how much I hate soybean husks and want to provide a success story to offset the negativity lol. Gotta remind myself it was beyond worth it
Hi, its me again.This was left 72hs instead of 36 or 48hs. Used toasted chickpea flour to disperse the tempeh spores (had no rice or tapioca flour at hand), and the substrate had pressure steamed shiitake. Happy with the dense mycelium but worried about that yellowish colour. Taste was good and I am still alive. But what do you think could have happened?