This video with Jessica Baucom was great because she talks about how to make tempeh (a fermented bean cake) with all kinds of beans (not just soy) and explains in a simple way the critical points in making tempeh.
“Tempeh is a great source of protein (with zero cholesterol!) and easy to digest – it’s also a great meat substitute.”
Here Anna Antaki of the Weeping Duck Farm shows us her commercial tempeh making operation.
Both Anna and Jessica make their tempeh in plastic bags, but you can make it just as easily (without having to deal with plastic touching hot food) in pyrex dishes or cookie sheets. I’ve made it this way before and it came out fine, albeit with thicker white growth on the side of the tempeh not in touch with the dish. Traditionally, in Indonesia, where tempeh first originated they use large leaves, like banana leaves to package the tempeh.