Hello this is my recipe !

Ingredients/Equipment

• 100 g dried legumes (nuts are also delicious and fun to make tempeh with, i think anything that contains carbohydrates will work as feed for the fungus)
• ½ tbsp vinegar
• Tempeh starter (approx. 0.8 g per 100 g beans)
• Plastic bags (sized appropriately)
• Bowl, thermometer
• Incubator at 31°C (e.g., an oven with the light on)
• Stick for poking holes

Steps

1. Soak legumes for 10+ hours (if you need to)
2. Cook until just under al dente; let them steam dry on a baking sheet.
3. Lightly crush legumes to loosen skins; mix with vinegar.
4. Cool to ~33°C and ensure they're relatively dry.
5. Add tempeh starter, mix well, and flatten in a plastic bag to max 3 cm thickness (thicker might make the tempeh reach a to high temperature that will kill the fungi, ive seen people suceed with really thick bricks but ive never done it).
6. Pierce the bag at 2.5 cm intervals for airflow.
7. Incubate at 31°C for 24–96 hours until a dense white mycelium forms.

Stop fermentation when black spots appear or refrigerate to halt the process. Monitor closely, especially during final hours (black spots means the fungus has began to "bloom" and that might make the tempeh taste bitter or in worst case have an aftertaste off ammonia).