John Miller
Tempeh is a traditional Indonesian food made from fermented soybeans. It is known for its nutritional benefits and distinct flavour. While tempeh is typically made without the addition of mushroom spores, some enthusiasts have experimented with incorporating them into the fermentation process to create unique varieties such as oyster tempeh. The goal when making tempeh is to cultivate a pure white mycelium, avoiding the formation of spores that cause grey or black patches. However, some sources suggest that spores can be intentionally introduced to create new batches of tempeh, although this carries a risk of contamination.
| Characteristics | Values |
|---|---|
| Tempeh made from mushroom spores | Oyster mushroom tempeh, Reishi mushroom tempeh, Psilocybe mushroom tempeh |
| Sterilization methods | Alcohol, Flow hood, Pressure canner, Sterile liquid culture |
| Ingredients | Soybeans, Millet, Rye, Oats, Chickpeas, Peanuts, Black beans, Black rice, Unpolished kodo millet, Sunflower seeds, Sesame seeds |
| Equipment | Plastic bags, Perforated plastic bags, Plastic boxes, Incubator, Dehydrator, Syringe |
| Environmental conditions | Temperature, Humidity, Airflow |
| Contamination prevention | Sterilization, Avoiding constant temperature, Using acidic environment |
| Tempeh colour | White, Grey, Black |
| Storage | Refrigeration, Freezing |
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What You'll Learn
- Oyster mushrooms are versatile and can be used to inoculate cooked soybeans
- Sterilising beans in a mushroom bag minimises contamination
- The right environment for tempeh is the right temperature, humidity, and airflow
- Baking soda in the cooking water will kill the tempeh fungus
- The goal is to grow the snow-white mycelium without the fungus sporulating
Oyster mushrooms are versatile and can be used to inoculate cooked soybeans
Oyster mushrooms are versatile and adaptable mushrooms that can be used to inoculate cooked soybeans to make oyster tempeh. This process involves using the mushroom's spores or spawn to colonize and ferment the soybeans, creating a unique and nutritious food product.
To ensure the success of this process, it is crucial to maintain a sterile environment and follow proper aseptic techniques. Simply boiling the soybeans, as traditionally done in tempeh making, is insufficient to prevent contamination. Instead, sterilization techniques, such as pressure cooking or using a sanitized glove box with gloves and a mask, are recommended. Additionally, the soybean substrate should be free from contamination by competitor fungi, such as Neurospora crassa, which is commonly found on soybeans and their byproducts.
Oyster mushrooms are known for their ability to grow on various substrates, including plant-based materials and even sawdust. They are less finicky compared to other mushrooms like shiitake, which require specific substrates like hardwood. When using soybeans as a substrate, it is important to note that the size of the beans will affect the colonization time, with smaller seeds being easier to colonize. Additionally, the nutritional content of the soybeans should be considered, as a supplement rate higher than 50% can lead to higher contamination rates.
The taste of oyster tempeh is described as "funk-tastic" and may be an acquired taste for those who prefer their tempeh to be mild in flavor. However, the nutritional benefits of oyster tempeh are likely significant due to the combination of soybeans and oyster mushrooms, both of which are nutrient-dense foods. Overall, the process of using oyster mushrooms to inoculate cooked soybeans is feasible and can result in a flavorful and nutritious food product.
It is important to note that the goal in tempeh making is to grow the pure white mycelium without allowing the fungus to spore. Sporing results in gray or black patches on the tempeh, which are edible but may be unappealing visually. To prevent sporing, it is crucial to maintain the right environmental conditions, such as temperature and humidity, and to monitor the growth closely.
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Sterilising beans in a mushroom bag minimises contamination
Making tempeh involves growing a fungus called mycelium on beans, usually soybeans, and sometimes other types of beans like black beans, chickpeas, and peanuts. The goal is to grow a snow-white mycelium without letting it spore, as the spores result in gray or black patches on the tempeh, which are edible but unsightly.
To make tempeh, beans are cooked and then wrapped in banana leaves or a perforated plastic bag. However, the beans can also be spread out in an open flat dish. The tempeh fungus requires an acidic environment to grow, so baking soda should not be added to the cooking water, as it makes the beans more alkaline.
One of the critical steps in the process of growing mushrooms at home is sterilizing the grains or beans to create a clean environment for the mycelium to grow. This ensures the successful colonization of grains and minimizes contamination. Sterilization prevents competition from unwanted contaminants like bacteria, mold, and other fungi.
When sterilizing beans in a mushroom bag, it is important to use the right materials and follow the proper steps to ensure effective sterilization and minimize contamination. Here are the key steps to sterilize beans in a mushroom bag:
- Prepare the beans by measuring the quantity needed based on the size of your grow bags. Typically, you will need about 1-2 cups of dry beans per bag.
- Use a pressure cooker capable of reaching 15 PSI to sterilize the beans.
- Let the beans sterilize for at least 90 minutes to ensure that all endospores and contaminants are destroyed.
- Turn off the heat and allow the pressure cooker to cool naturally. Do not attempt to open it until the pressure gauge reads zero to avoid accidents.
- Once the pressure cooker has cooled, carefully remove the grow bags using heat-resistant gloves to handle the hot bags.
- Allow the bags to cool completely before inoculating them with mycelium or mushroom spores.
- Sanitize your workspace and tools with alcohol or a disinfectant to prevent contamination.
- Using a sterilized syringe, inject the mycelium or spores into the grow bag through the self-healing injection port or seal.
- Monitor the bags regularly for signs of mold or bacterial growth during the colonization process.
By following these steps and treating the outside of the bag as potentially contaminated, you can minimize the risk of contamination when sterilizing beans in a mushroom bag for tempeh-making or mushroom cultivation.
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The right environment for tempeh is the right temperature, humidity, and airflow
Creating the right environment for tempeh involves maintaining the right temperature, humidity, and airflow. The ideal temperature for the initial stage of fermentation is 88ºF (31ºC). However, once the fungus is established and traces of mold begin to appear, the temperature must be lowered to prevent the fungus from sporing. Sporing results in gray or black patches on the tempeh, which are edible but unsightly.
To control humidity, the tempeh must be in a heated container or oven to properly spore. Removing the lid from the container and allowing it to air out can help regulate humidity. If needed, a dehydrator set below 104°F (40°C) can be used to ensure the culture doesn't die.
Adequate airflow is also crucial for successful tempeh fermentation. Using perforated bags or containers with holes poked in them can help maintain airflow and prevent the growth of unwanted mold. Additionally, stirring or turning the tempeh regularly can promote airflow and inhibit sporing.
The right environment for tempeh fermentation also depends on other factors such as the type of beans used, the sterilization process, and the presence of other contaminants in the environment. Maintaining the right balance of temperature, humidity, and airflow can help ensure the tempeh fungus thrives and prevent undesirable sporing.
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Baking soda in the cooking water will kill the tempeh fungus
Tempeh is a traditional Indonesian and Malaysian food made by fermenting cooked beans (traditionally, soybeans) with a fungus. During fermentation, the dense cottony mycelium of the fungus binds the beans together to form a compact cake. In the case of tempeh, we eat the mycelium itself, and we avoid having the fungus spore because sporing results in gray or black patches on the tempeh. The goal is to grow the snow-white mycelium without having it spore.
Baking soda is a common household item with a variety of uses, including baking, cleaning, deodorizing, and gardening. It is often used as a natural fungicide and can be applied directly to plant leaves. When mixed with water, baking soda forms an alkaline solution with a pH of around 8.3. This change in pH on the leaf surface makes it difficult for the fungus to grow and thrive.
Similarly, baking soda should not be added to the cooking water for beans used in tempeh. While baking soda makes the beans cook quicker, be more tender, and keeps the skins from splitting, the tempeh fungus requires an acidic environment. If the beans are alkaline (as a result of adding baking soda to the cooking water), the fungus will sicken and die.
To make a baking soda spray for plants, mix one tablespoon or teaspoon of baking soda per gallon of water, along with a teaspoon of soap or oil. Stir the solution thoroughly to ensure it is well combined. The soap or oil helps the mixture adhere to the leaves. It is important to use this spray sparingly, as excessive amounts can negatively impact plant health and growth.
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The goal is to grow the snow-white mycelium without the fungus sporulating
When we eat mushrooms, we are eating the "fruit" of a fungus, just as an apple is the fruit of an apple tree. The main body of the fungus is called the mycelium. In the case of tempeh, we eat the mycelium itself and avoid the fungus from sporulating because sporing results in gray or black patches on the tempeh, which is edible but unsightly. The goal is to grow the pure white mycelium without the fungus sporulating.
To achieve this, the tempeh-making process must be carefully controlled. Firstly, it is important to use soybeans with the hulls intact, as they are easier to work with and provide additional nutritional value. The beans should be cooked and then wrapped in banana leaves or a perforated plastic bag to allow for airflow. Alternatively, the beans can be spread out in an open flat dish and covered with tented foil.
The next step is fermentation. During this stage, it is crucial to maintain the right temperature to prevent the fungus from sporulating. A constant temperature of 88°F (31°C) should only be kept during the initial stage of fermentation. Once the fungus is established and traces of mold begin to appear, the temperature must be lowered. At this point, the tempeh fungus will have taken hold (usually within 12 to 24 hours), and the batch should be removed from the incubator and placed on a raised rack to continue fermentation at room temperature.
Additionally, it is important to create the right environment for the tempeh to grow. The temperature, humidity, and airflow must be carefully controlled. For example, the Indonesian method of wrapping tempeh in banana leaves provides the necessary airflow. With the right conditions and careful monitoring, it is possible to go from inoculation to a finished product in 20-30 hours.
By following these steps and paying close attention to temperature, humidity, and airflow, one can successfully grow the desired snow-white mycelium without the fungus sporulating, resulting in a pure and aesthetically pleasing tempeh.
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Frequently asked questions
Tempeh is a fermented food made from soybeans, which are cooked and then wrapped in banana leaves or a perforated plastic bag.
The goal when making tempeh is to grow the snow-white mycelium without having it spore, as sporing results in gray or black patches on the tempeh. While these patches are edible, they are somewhat off-putting.
To prevent the tempeh from sporing, you must not maintain a constant temperature of 88ºF (31ºC) after the initial stage of fermentation. Once the fungus is established and traces of mold begin to appear, the temperature must be lowered.
The "right" smell for tempeh is a mix of vinegar and mushroom.
