How Live Unpasteurized Tempeh is Made

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How Live Unpasteurized Tempeh is Made

Рет қаралды 25,979

Күн бұрын

John from www.okraw.com/ visits the Maui Tempeh Company in Maui to share with you how they make their live, unpasteurized, organic non-soy bean adzuki bean vegan tempeh.
In this episode, John shows you the entire process that Maui Tempeh Company uses to make their artisanal hand-made tempeh. You will learn all the steps necessary to make your own tempeh at home or how it is done on a commercial scale.
First, John will take you inside the factory and show you the organic adzuki beans that are being used. You will discover how the crack the beans without the use of any electricity. You will learn how they can easily remove the shells of the beans and how the beans are cooked to the perfect texture.
Next, you will learn about the multi-step process of properly inoculating and incubating the tempeh culture so it can thrive on the beans. You will learn how Maui tempeh packaging is plastic-free and what the black spots on your tempeh are.
Finally, you will learn how long live, unpasteurized tempeh can be stored and how you can know the exact date that Maui tempeh company made the current batch and the best day to purchase it on Maui.
During this episode, you will also discover the difference between most store bought tempeh and Unpasteurized Tempeh. You will learn which may be better for your health and which one has an amazing texture.
Finally, John will interview Jaime Tourin, the owner of Maui Tempeh Compan and ask him the following questions:
0:47:45 Interview with Jaime Tourin, Owner of Maui Tempeh Starts
0:48:45 Why did you decide to start the Maui Tempeh Company?
0:50:17 What are the benefits to eating a tempeh patty instead of a meat patty?
0:51:18 Tell me more about Tempeh as a traditional food in Indonesia?
0:52:38 Why did you choose to make Tempeh out of Adzuki Beans instead of Soy Beans?
0:54:15 What happens when you freeze the tempeh?
0:56:02 Why do most companies pasteurize the tempeh? What does it do to the tempeh?
0:58:26 What are you losing in tempeh when you pasteurized or cook it?
0:59:54 Problems with Unpasteurized Tempeh and What are the black spots on tempeh?
1:01:57 What are some signs that tempeh is going bad?
1:03:22 Why does tempeh dry out? How do you store it?
1:04:30 How long does fresh unpasteurized tempeh last?
1:05:05 How can you preserve your unpasteurized tempeh so it can keep longer after 14 days.
1:06:27 If someone can't find unpasteurized tempeh near them should people make their own?
1:06:54 Why should we eat tempeh? Do we really need it?
1:07:44 What is better Tofu or Tempeh?
1:08:24 Do you do consulting to help others start their own tempeh company?
1:10:00 Where can someone buy your tempeh on Maui?
1:10:54 What is your website and contact information?
1:11:22 Any final thoughts about tempeh today?
After watching this episode, you will learn why Live Unpasteurized Tempeh is a food you should include in your diet.
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Referenced Video:
Grow and Eat Your Way to Health (Maui Presentation)
• Grow and Eat Your Way ...
How Kombucha is made and what Brewers Don't Want you to know
• How Kombucha is Made &...
How Maui Coconut Kefir is Made:
• How Coconut Kefir Soda...
Learn more about Maui Tempeh Company:
mauitempeh.co/

Пікірлер: 111

@myguitardidyermom212 4 жыл бұрын

my left ear really loved this video

@dmaifred 7 жыл бұрын

I make my own. I got a thermostat controller attached to a lightbulb in a cupboard to keep the temperature. I got a bag of culture here in Australia from Indonesia. I've also tried making it with cooked rice. It's quite nice

@TheLeyaKa 4 жыл бұрын

I love all your videos, but this one is one of the best ones. Great content, very useful, process broken in details, so useful for all us home fermenting tempeh lovers, plus love your "fermentation nation" t-shirt and all cool tempeh crew around you. Thanx John!

@sum1t0m0 7 жыл бұрын

Worth to mention tempeh is indonesian national dish

@aristofebrio 6 жыл бұрын

And it's not tempeh but it's tempe

@lottatroublemaker6130 4 жыл бұрын

Tristant Tafrio - No, it is tempeh. It may not have been a long time ago, and it wasn’t originally, but languages develop. It is now often/usually called tempeh. My guess is that the spelling developed to prevent English speakers from calling it «tempy»/«tempee». Well, since Tempe also is a little place in the city of Trondheim, Norway and of course a city in Arizona, USA, I’m all for the use of Tempeh for this delishousness for those of us who lives outside of Indonesia (and it’s «neighbourhood»)... 😊

@dream88power 6 жыл бұрын

LOVE YOU JOHN! You make all the interesting and informative videos. Much appreciated Man! Bless!

@debid9196 5 ай бұрын

Awesome can’t wait to try it at home!!!

@jlrt63 6 жыл бұрын

Awesome work and interview.

@RahulsVeganCooking 7 жыл бұрын

man your videos are so long but so interesting that I end up watching the whole thing lol

@luzvelez2423 5 жыл бұрын

What beautiful people, and you john you are special when I visit that lovely place I will visit them.

@veggieoh440 7 жыл бұрын

This is the second Hawaiian product that you've shown that is only available in Hawaii....what a tease!!

@RawChefYin 7 жыл бұрын

Thank you for this video. I just started making my own tempeh and this is an excellent reference :)

@SheThe1Who 4 жыл бұрын

🤓🤓🤓 yayyyy 🎉

@estihendriyani 6 жыл бұрын

Yes Tempeh is my favorite,I make my own.

@maxdigitald123456789 7 жыл бұрын

well done great video, thanks

@InHisName999 7 жыл бұрын

I love cooked beans in my salad. Even beans with some sprouted rice taste awesome. Maybe not the best but definitely better than most things.

@retreatchef 7 жыл бұрын

MaHalo John!! i have always wondered exactly how tempeh is made. :) Excellent tour!

@nurabulibdeh2000 7 жыл бұрын

WOW! i thought it was made only by machines i didn't expect for so many people to work on it .

@henrivercambre8698 3 жыл бұрын

Thank you, very interesting video ;)

@spaceroamer 4 ай бұрын

I didn't see where the bags they fermented the tempeh in got holes poked in them so that the mycelium could breathe, because mushrooms need some oxygen to grow. But great video and i've only been making it a short time now and got some great info from the video. I could see the holes in the bags at the end where you showed a bag up close right before eating a block of it. Thanks.

@ellamarie2258 7 жыл бұрын

this is incredible...what an amazing video thanks. I've never tried this food, but id like too. And id like to try Mauitempeh especially. trying to eat healthier here and exercise

@patriciap5918 3 жыл бұрын

That bicycle based bean grinder is too cool! I so want one!

@cabalenjay3804 7 жыл бұрын

tempeh taste really good.creamy matched with tomatoe and chilli sauce,.oh my ,I miss indonesia

@rebeccaspratling2865 6 жыл бұрын

YAJEE'S WORLD Mmmmm thanks for sharing. Yum.

@linceanastasia2258 3 жыл бұрын

Bersih dan rapi kerennn banget lho👍

@lottatroublemaker6130 4 жыл бұрын

I just made my very first two batches of tempeh the past 3 days, one black bean, one soy bean. Both started in the Instant Pot, but finished off in my oven set at what would have been 25˚C, if the oven had that on the knob (the lowest is 50˚C). Since my oven is a bit warm, that gave a steady temp of 28˚C with the door slightly oven, which made the mold grow like a weed! 🥳👏☺️ I let it grow for 48 hours, but I think 36 would have been enough. All it took, was to soak the beans (I chose to also dehull, and split the soy, though it’s optional), cook them, dry them off. Add to a bowl, add a tbsp of apple cider vinegar and the starter, mix well. Make holes through ziploc bags with a skewer or toothpick, fill the bags. Add a cup of water to the bottom of the Instant pot. put the steam rack in place and arrange the bags (or glass containers) on top. Put the lid on with vent on venting and set the IP on «Yoghurt» and timer for 18 hours. After some hours, when I could see that the bags had quite a bit of condensation, I put the lid loosely on, a bit tilted (to lower the temperature slightly, because the yoghurt temp is a bit high for these spores, you risk killing them. When I saw that it had started growing a little, I moved mine to the oven, butonlybecause I needed the IP for the next batch or something else... When I had put it in the oven, I put in the probe for my Ikea («Fantast», if I remember right, less than $10) meat thermometer inside the oven and set the thermometer at 38˚C, so that should the temp be too high, the alarm would go off. But with the door slightly open, it was a steady temp of 28˚C, which seemed perfect, it grew soooo fast, amazing to watch. I didn’t add any bowl of water, but if I had used glass containers open on top, I guess it might be a good idea (or if yours does not show condensation?). Anyway, to me, this far this seems easy breezy tempeh cheesy❣️❗️❣️☺️ (after handling the first batch, I had to google to see if these spores are also used for cheese, because my hands smelled like a nice cheese - and they are, amongst other for cheedar! How interesting, makes me interested in experimenting with vegan cheese...). Anyway, you have got to try this, people, soooo much fun❣️❗️❣️ 👏👏👏💚👏👏👏

@ThePlantBasedHomestead 7 жыл бұрын

Hm, I learned a few new things. Thank you!

@idawalsh3776 7 жыл бұрын

awesome!

@kenyenmusic7548 9 ай бұрын

Bro how many channels does john kola have? Dudes makin waves!

@agussururi1195 6 жыл бұрын

there from indonesia is tempe and taape ... amazing traditional food

@thedancingsnail9443 7 жыл бұрын

Oh I love tempeh! It's been too long since I had some.

@SteveSmekar-ll6ln 7 жыл бұрын

You would do better without so much protein. Just saying.

@looiart 6 жыл бұрын

I remember last time I bought Tempeh which was home-made in asia, the expiration date was only within one week ..probably like 3-5 days.

@misskai8158 6 жыл бұрын

Watching this as I eat a huge brick of yummy tempeh! :)

@thebilliondollarsmom 4 ай бұрын

@ocraw Did you not punch the plastic bag to make a lot of tiny holes before ?

@ginduf 7 жыл бұрын

i get organic natto (i like it but my husband won't eat it) and i blend it with the onion, garlic, ginger, fruit and celery (celery instead of using so much salt), etc that i mix in my kimchi and i figure it adds to the total nutrition in the kimchi and my husband can get his Ks.

@TreDogOfficial 10 ай бұрын

Could you use tempeh innoculant on raw, chopped, or cold pressed beans? Surely there is a species of fungi that can digest the complex starches found in beans

@victoriarawveganse 7 жыл бұрын

So interesting! I really want to see how you make your own natto too :)

@StormOneUK 7 жыл бұрын

Hi can you tell me where you bought the Fermentation Nation T-shirt please?

@richiprosadmistry414 2 жыл бұрын

They do not perforate bags for fermentation?

@debbieebbiebobebbie 6 жыл бұрын

I’m making chickpea tempeh right now!

@rasiyemdulah5862 6 жыл бұрын

Waw good

@rasiyemdulah5862 6 жыл бұрын

I Love is tempeh me Indonesia

@rasiyemdulah5862 6 жыл бұрын

Thanks for is

@SteveSmekar-ll6ln 7 жыл бұрын

There is one thing that John and I disagree on. EVERYBODY eats too much protein, in my estimation, and too much starch, as well. I suppose that makes 2 things. He puts a lot of carrots in juice, which I will use only when I do not have an apple or pear. Adzuki beans are an interesting spin for the soy sub. Way to go, Mr. Tourin!

@strongtogether5143 5 жыл бұрын

Are the zip lock bags in which the tempeh cultuvates perforated with little holes for air intake???

@hawaiiannomad8412 5 жыл бұрын

yes

@petercohen3966 4 жыл бұрын

Fascinating that they cook with salt. I've never heard that before. How much do they use?

@flash-gz1hu 3 жыл бұрын

Love his energy! Proselytizing veganism for the win!

@JOJOJOJOJOJOJOJOanne 4 жыл бұрын

@okraw @john Lovely video. Super informative etc. However Jaime Tourin is misinformed about portobellos being eaten raw. Mushrooms (not talking about tempeh) should not be eaten raw generally, especially not portobellos/cremini/white button (essentially the same agaric fungal species). Same applies to Shiitake. I have been reading and learning lots about mushrooms and its the one thing that I strongly urge you to look up: Paul stamets mentions it briefly (and awkwardly) about improperly cooked agarics being stomach cancer causing (due to agaritines substance). Another fella talked about shiitake dermitatis. Please look them up for yourself. I hope you have a good day. Thanks so much for your video. Pretty excited to eat raw homemade tempeh!

@gardenbliss6638 2 жыл бұрын

did you eat tempeh raw? Why does john call it a mushroom when it's a mold? Paul Stamets is very clear, not awkward at all, about the fact that mushrooms need to be cooked at least to kill the bacteria.

@JOJOJOJOJOJOJOJOanne 2 жыл бұрын

@@gardenbliss6638 YES! eating raw is nice. but after storing it in the fridge, i prefer it fried or something. People like to use the terms mushroom and mold and fungi interchangeably. From wiki: Tempeh (Rhizopus oligosporus) is a fungus of the family Mucoraceae and is a widely used starter culture for the production of tempeh at home and industrially. Since mold is also a commonly used term, and tempeh looks grey at some point, it is easy to call it mold because both tempeh fungus and mold are all fungi hahaha. I think it is safer to cook mushrooms - just because it reduces chances of toxicity of many mushrooms. I'm not convinced that this is the reason to cook your tempeh. I think its a food safety and precaution thing.

@thebilliondollarsmom 4 ай бұрын

@Ocraw, since when the Tempeh was in Hawaii ?, I was visiting Hawaii on 1996 but there were not Tempeh ⁉️🤔😁 How many Kg of Tempeh do produce every day . Which people consume Tempe there ⁉️🤔

@cubul32 6 жыл бұрын

What is the starter culture brand?

@mariapilardonosotorrealba9729 6 жыл бұрын

Hi!! Where do you buy the starter culture? 🙏🙏

@erihdahana 6 жыл бұрын

soak the beans for 12 or 24 hours?

@Sue_Anthony 5 жыл бұрын

could you not shout for the whole video. Just talk normal.

@agussururi1195 6 жыл бұрын

heemmmm... its intrestimg

@dustyrhodes6798 7 жыл бұрын

Are there holes in those plastic bags? Did I miss that part? Every other tempeh making instruction talks about punching holes in the bags, but if they can do without holes, that would be nice.

@CodutoMc Жыл бұрын

I was looking for the same. I been watching videos from some producers in Indonesia and they dont seem to make holes in the bags (im sorry for the band english, i learned by myself). Like this one kzfaq.info/get/bejne/i5hxYNSB05--p4U.html

@cubul32 6 жыл бұрын

What is the proper humidity level?

@cubul32 6 жыл бұрын

FYI for those reading. Spoke to a guy in Indo. He said 40%.

@VadimMyVideos 7 жыл бұрын

Hi John! Thanks for amaizing video! Question: is it right to cook or frying tempeh?

@MarcellaSmithVegan 7 жыл бұрын

vadim videos I wonder if it can be made from sprouted beans instead of cooked? that would be an interesting experiment

@gardenbliss6638 2 жыл бұрын

I thought tempeh was a mold not mushroom. John do you still eat tempeh raw? I saw you eat cooked mushrooms now, so does that mean you cook your tempeh? I think it sounds dangerous to eat mold raw.

@mersh121 7 жыл бұрын

I don't understand, vegans will not eat non vegan foods but meat eaters shouldn't have a problem eating vegan tempeh, so why wouldn't you you label the product as vegan? That doesn't make sense to me.

@anthonyharriott3869 7 жыл бұрын

how do you source your b12????

@sherforlife1 6 жыл бұрын

Anthony Harriott nutritional yeast has a lot of B12

@aristofebrio 6 жыл бұрын

It's not tempeh but it's tempe

@MrGoandrush 6 жыл бұрын

thank you for this video Its really useful and informative. you talk a lot man :) but probably this is the reason you make this kind of videos, cos you like talk a lot:) So thank you for it again

@lovec1993 7 жыл бұрын

yess your daddy...thank u

@sherforlife1 6 жыл бұрын

Soy corn wheat use to fattening animals

@lovec1993 7 жыл бұрын

Sometimes being conscious get mistaken for being judgemental ...#Staywoke brother free yourself..time for Detox you should try it then get back with me..peace n blessings my friend

@adambergeron5507 5 жыл бұрын

45:19

@sooooooooDark 6 жыл бұрын

39:30 looks like cocaine manufacturing lol

@Lena8anel829 Жыл бұрын

This seems like a highly processed man-made food! I think I’ll stick with my whole natural foods

@Luz-xl5bk 7 жыл бұрын

Hair cut?!

@lovec1993 7 жыл бұрын

Education is key...not judgement do your reseach ppl not on Google!!!!! or stay sleep and continue to look at health as a casualty...and Gm to you have a good day😊😊

@ellamarie2258 7 жыл бұрын

Go already!!

@limgeyleng5056 7 жыл бұрын

But i thought all soy beans are contaminated by gmo seeds?

@MarcellaSmithVegan 7 жыл бұрын

Obviously you didn't watch the video, and, organic soy IS NOT GMO

@InHisName999 7 жыл бұрын

90% soy grown is GMO.

@-Brige- 6 жыл бұрын

adzuki beans

@thehiddenyogi8557 6 жыл бұрын

Most soy is GMO, but most soy becomes animal feed, lecithin, soybean oil, etc. Companies generally use organic soy for tempeh because consumers demand it.

@thehiddenyogi8557 6 жыл бұрын

Yes there is a difference in what Organic and Non-Gmo mean and you illustrate that difference accurately. However, if we are talking about the law in the United States, the USDA has ruled that food that contains gmo ingredients cannot be labeled "organic".... So, in the United States anyway, if you are buying food with the label "organic" it also means that it is non-gmo. Perhaps the non-gmo project is stricter in testing for gmo ingredients including cross-fertilization and contamination. Perhaps in order to get the USDA certification you just have to prove that you aren't knowingly buying GMO seeds. I don't know, I haven't decided to get the organic certification on my farm yet.

@veronicabe7902 6 жыл бұрын

Well, you shouldn't eat it raw, i know OKraw. but not tempeh. it will itch your throat, badly. youll see.

@carollopez8597 7 жыл бұрын

Aside from the fact that I got damn tired waiting for you to get to the point, there's the fact that natto is bad for some people. Myesthenia Gravis victims, for instance. I'm one.