Ingredients:
• 2 cups whole soybeans
• 1/2 teaspoon tempeh starter culture (Rhizopus oligosporus)
• 1 tablespoon white rice flour or all-purpose flour

Equipment:
• Mixing bowl
• Clean cloth or paper towels
• Perforated plastic sheets or banana leaves
• Cooking thermometer
• Incubator (oven with light on, food dehydrator, or other warm, dark
place)

Procedure:
1. Rinse the soybeans thoroughly and soak them in water for about 8 to 12
hours or overnight.
2. After soaking, rub the soybeans between your hands to remove the outer
skins. Discard the skins and keep the peeled soybeans.
3. Boil the soybeans in a large pot with enough water for about 20-30
minutes until they are tender but not mushy. Drain the cooked soybeans.
4. Allow the cooked soybeans to cool to room temperature.
5. In a mixing bowl, mix the cooled soybeans with the tempeh starter,
ensuring they are well-coated.
6. Sprinkle the flour over the soybeans and mix again. The flour helps the
mold grow and bind the soybeans together.
7. Divide the mixture into ziplock bags or wrap it in banana leaves.
Flatten the mixture to about 1 inch thick.
8. Using a fork or skewer, poke small holes into the mixture to allow air
circulation.
9. Place the bags or wrapped tempeh in a warm, dark place with a
temperature between 85-90°F (29-32°C). This is the incubation period, and it
typically takes about 24 to 48 hours.
10. After the incubation period, check for the development of a white
mycelium (mold) on the tempeh. The beans should be bound together with a firm,
white layer.
11. Once the tempeh is fully covered with mycelium, it is ready to use. Cut
it into desired shapes and cook it in various recipes.