July 2010 : A 3 x 3 x 3 affair
Our last batch was made with 22 oz. dry roasted soybean halves; 3.7 oz pearled barley and 8 grams of culture ( using version 2 of preparation). We ended up with 3.5 lb. for the whole slab and when we cut it with a pizza cutter into 3" x 3" patties (15) we had 12.25 oz of trim left over for making grated tempeh.
The average weight of these patties was 2.933 oz each - lets call it 3.
Aug. 7, 2010
A brief note on costs: We got our Cambro for $140.-- delivered. Let's call it $ 200 for everything.
To buy a pound of tempeh in the store here costs $ 7.18
To make the above mentioned 3.5 lb. slab, I used 2 x $2.99 (12 oz) soybean halves (actually 2 oz less).
So lets call our costs: $ 7.18 -- so each batch saves us $ 17.95
Oct.17 2010
Tempeh made with DAL. Recipe: 15 oz of dry roasted soy bean halves, 8 oz Dal, 3.75 oz of pearled barley
7 g of culture. Soaked beans for 24 hrs; cooked for 35 min in clean water, added barley after 5 min, Dal after 15 min. (The darkness in the upper right corner is a shadow)
Oct. 18 2010
Some thoughts about dehulling whole soy beans ( Here )