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Soak your beans in water overnight or longer. Aim for 16-24 hours. They expand so use 1.5 litres of water. Discard rotten or discoloured beans that float to the top.
Drain the beans in a colander then transfer to a large saucepan. Add the water and vinegar and cook the soybeans for approx. 1 hour. They need to be soft but not mushy.
Strain the beans in a colander and tap to remove excess water. Pour the beans out onto a clean kitchen towel and spread into one layer with a spatula. It is important to remove as much of the moisture as possible. You can let the beans air dry or blot with a towel. Remove burst skins and discoloured beans. The beans don’t take long to cool, but they must below 35°C (95°F) before adding the starter culture.
Pour the dry beans into a large glass bowl. Add the amount of starter culture specified on the packet. We used 1 gram (approx. half a teaspoon). Mix thoroughly so that the Rhizopus spores are evenly distributed.
Tear or cut banana leaf into rectangle pieces, large enough to wrap around the beans. Secure the parcel closed with a toothpick or kitchen string.
Perforate holes, 2 cm apart, across the surface of ziplock bags, then fill and press into a firm parcel.
Wrap the beans in baking paper and secure the parcel with kitchen string. Perforate the parcel with holes at 1-inch intervals to allow for ventilation.
Divide and compact the beans between the four pure yogurt maker ceramic containers. Incubate without the silicon lids.
Place the tempeh parcels into your Luvele yogurt maker glass jar. Place the jar into the yogurt maker. Do not put the silicon lid on. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. Use the digital control panel to set the temperature to 29°C / 84°F, the time to 27-hours and press ‘confirm’ to begin incubation.
Carefully remove the cover lid at 27 hours. Partially unwrap a parcel to check the coverage of spores. It is ready when it is completely covered in white mould. We left ours for 30 hours.
To stop the fermentation, remove the tempeh from the yogurt maker jar. Let it cool to room temperature. Unwrap the parcel, the tempeh is ready to be sliced, or prepared and cooked for your recipes. Store in an airtight glass container for up to a week or freeze for up to 6 months.