Francius... Hope you remember me from my questions on other videos of yours. After 3 failed attempts at making tempeh, I built my own incubator. I even built a tray for it based on your designs. The incubator and trays turned out very professional. I's using STC 1000 Temp controller.. Im happy to share that today I had my first batch of white, firm and fresh Tempeh. I used 330 grams of soy and got a yield of 580 grams i.e roughly 200 grams per pouch. I thank you for all your videos and guidance in the comment section. Thank you!!
@francius1003 Жыл бұрын
Hi, Fun! Congratulation on your homemade incubator! Now you are a completely self-sufficient tempeh producer. If you want to you can scale up and move to a full tempeh industry. Please share your success with friends in the tempeh community. If you still have any questions please let me know! Francius
@fun3721 Жыл бұрын
@@francius1003 Thanks for your kind words Francius. The only thing I haven't figured out is... At what stage should the tempeh be left to cure at room temp? In the batch i made yesterday, after 15 hours there was a decent amount of "cloudiness" but tempeh was not very warm to touch. So i let it cure further in the incubator and things worked well. I assume it should be room temp cured if the tempeh starts feeling too warm to touch?? Your thoughts on this aspect will be very helpful for me.
@francius1003 Жыл бұрын
@@fun3721 You are correct, 15 hrs is only an estimate. You can take them out after the tempeh shows a cloud of mycelium. You can also try the second approach by sticking the temperature probe to the tempeh. If you do this you don't have to take them out at all, leave them in your incubator. The reason is that the temp controller will take care of the tempeh temperature instead of reading the ambient temperature. Francius
@fun3721 Жыл бұрын
@@francius1003 Thanks a lot Francius. Highly appreciate your help ! Have a wonderful day!
@robperret6338 Жыл бұрын
Francius, you are a genius! We talked about the ambient and the tempeh temperatures before and you explained the differences. Somehow it went right over my head. I’ve been able to keep the incubator temperature to 31°C but my tempeh usually got to 34°C (measured with an IR thermometer). I was satisfied with that until I took your advise and taped the temp probe to the tempeh package on my lower rack, after 12 hours. All the tempeh I’ve made in the last two batches are perfect; solid, white and very tasty. You are the MAN! Thanks.
@francius1003 Жыл бұрын
Hi, Rob! Long time no see! Good to hear you took my advise. You don't need to wait 12 hrs before taping the probe to the tempeh, just do it from the start. Wish you all happiness and good luck with the Holidays Season. Francius
@robperret6338 Жыл бұрын
Francius, thanks for that tip. Have a wonderful Christmas and a happy New Year!
@keto-rl2ce Жыл бұрын
Hi Francius, I first tried store bought tempeh 4 mos ago & love it so I decided to try making my own fr DIY site on Google. Didn’t work until I happily discovered your channel in April! I made a few successful batches using oven light method. I watched all your older vids! Big help but lately a few batches started failing exactly as you show here but your earlier vids didn’t show it. So glad to find this newer one! Explains so much. I love making tempeh now. I eat some every day. Has helped my stomach issues & diabetes too! Cheers to you!
@rymwirawan388Ай бұрын
Really appreciate what you’re doing here. I have so much knowledge about making tempeh. Thumbs up Francius.
@francius1003Ай бұрын
You are welcome. Please share the channel so tempeh will be known by more people! Francius
@jacquelinesleegers6839 Жыл бұрын
Thank you for the video! I live in the Netherlands, not in a warm climate. Tempeh is well known here and I wanted to make it myself. . I am a beginner tempeh maker and learn by trial and error. My tools are yoghurtmaker and a analog meat thermometer. My first tempeh failed. Later, when I saw your video's, I understood that the temperature on the bottom was too high. My tempeh laid on the bottom of the yoghurtmaker. The surface was almost right. Second attempt: I put the tempeh higher, on a reck, a few centimetres above the bottom of the yoghurtmaker. Result:. 75 percent was good, 25 percent too hot. Reck not high enough. But after I saw your DIY video , I made my own incubator: I put the yoghurtmaker in a carton box. I made a higher reck, I put my thermometer in the lid of the box. The sensor in the middle/quite low, because that temperature of is important (I learn fast).. 😉 I controlled the temperature by the lids of the box. Open, close, half open. After 12 hours the tempeh was warm, so it produced its own heat, since then I let the box open. And my third attempt did it! Temperature not to high. Nice white tempeh! I am so happy that I didn't give up and that I found your channel. 👍🙏 Good luck everybody. Even in a mild climate you can make your own tempeh.
@francius1003 Жыл бұрын
Hi, Jacqueline! You are a warrior! Never give up! Congratulation on your success in making tempeh, You can use my channel as reference, anything you want to know about tempeh is there! Good luck! Francius
@PettyBlue1 Жыл бұрын
Thank you for explaining this! I recently burned a batch of tempeh, and I'm now understanding that warmer is not always better. I don't have an incubator, so I use an oven, with only the light switched on. The top tray burned, but the one below it was successful. Perhaps I need to use an empty tray to shield all tempeh.
@francius1003 Жыл бұрын
Hi, Petty Blue! You need to do trial and error without exact temperature measurements. But you can after a couple of failures with your batches if you can afford them. The exact temperature is extremely important for successful incubation. Don't get discouraged! Keep trying and you will succeed. Francius
@Okkoson Жыл бұрын
try taping something like a piece of cadboard to mask the heat, near the lamp, or just use styrofoam boxes with hot packs instead of the owen, or simply turn it off when the heat is enough
@sergiostruve4143 Жыл бұрын
Greetings Francius! Thank you for sharing your valuable experience. I admire him and congratulate him for the care and dedication in making his videos! I would like to know what is or should be the AMBIENT TEMPERATURE OF THE ROOM to cure or finish incubating the tempeh after the first 15 hours of the process? I live in the equatorial zone where the average temperature ranges between 30°C. and 34°C. (86°F.~ 93.2°F.) I would like your advice on how to effectively lower the temperature inside the tempeh in this climate during the most active phase of fermentation. With appreciation, your fans from Venezuela.
@francius1003 Жыл бұрын
Hi, Sergio! Since you live in Venezuela, which has the same climate as Indonesia you don't need an incubator. Put your tempeh in open air temperature (30C, no air-con) on a rack with good spacing to maintain air circulation. If you ferment your tempeh in an enclosed space you can add an exhaust fan to help the cool air circulate. You can make your cooling fan operate automatically if you use the STC-1000 temperature controller. Make the heat probe touch the top of the tempeh as shown in the video. Francius
@sergiostruve4143 Жыл бұрын
@@francius1003 Greetings Francius! I will do so. Thank you very much for his answer!
@sergiostruve4143 Жыл бұрын
Francius, receive my greetings and my respect. I have found that my "burnt" tempeh problem is not due to the fact that I live in the equatorial zone, but rather that there is very little air circulation in my house, and that the concrete walls retain a lot of heat and radiate it throughout the afternoon and part of the night... very different to the cool and windy climate of Indonesia and its many islands. Thank you very much for your patience and wisdom in guiding us. Blessings!
@francius1003 Жыл бұрын
@@sergiostruve4143 You can use a small fan to cool down your tempeh. Put a thermometer on top of your tempeh and keep it at 88F (31C). Francius
@brucepitcairn5199 Жыл бұрын
Francius, I should have asked you this a long time ago. When putting the cooling fans on the top of the incubator should the outside air be blowing into the incubator, or should the fan be pulling the warm air out? Thank you for your help. Bruce
@francius1003 Жыл бұрын
Hi, Bruce! They are exhaust fans, pulling hot air out. Cool air comes from the holes at the bottom flushing the hot air.
@aliaksandrvenska3130 Жыл бұрын
Thank you for the videos. I've watched almost all your videos concerning tempeh. I am a beginner in tempeh making. I bought a little tempeh starter and now I am preparing my own starter. Now is the 8th day and the rice cake with spores and mycelium is drying without lids but is still a little wet. My question is can I increase the temperature in the incubator to dry the cake faster and to what limit? What maximum temperature do the spores tolerate and retain viability? Can I put the drying cake in an oven say at 50 degrees Celcius to speed up the process? By the way very beautiful music - what is the composition and who wrote it? Thank you very much.
@francius1003 Жыл бұрын
Hi, Aliaksandr! You can dry the rice cake tempeh in the sun, which is usually up to 30-40C. If you dry it anywhere else please don't put it over that temperature. You can increase the incubator temperature in that range, but it is unnecessary. 3 days at 31C will usually make it dry enough for grinding. Thank you for subscribing to my channel. Please share with friends! Francius
@aliaksandrvenska3130 Жыл бұрын
@@francius1003 Thank you for quick reply. One more question - how is the indonesian word tempeh properly pronounced [tempe] or [tempei]?
@francius1003 Жыл бұрын
It is pronounced [tem-pe]. It is writen 'tempe' in Indonesia, 'tempeh' is English spelling because if you spell 'tempe' in English you will pronounce it [tem-pi]
@Wehavecomealongway10 ай бұрын
How much space needs be between the lights and the first tray and I saw in one video you had a plastic cutting board as a heat deflector can you tell me what your experience has been.
@francius100310 ай бұрын
No specific distance but it should be enough for the bulb not to touch the tempeh tray (2 inches would be sufficient). The cutting board was not intended for light deflection. It was to support the box when I used the incubator for some other fermentation process other than tempeh and didn't need trays. I use the incubator to ferment tapioca or glutinous rice for sweet snacks, it needs a plastic box. See my videos on fermenting tapioca. Francius
@barryglick14289 ай бұрын
Can you tell me where to buy the exhaust fan you use in your DIY incubator?
@francius10039 ай бұрын
Search Amazon for Laptop Cooling Pad: Laptop Cooling Pad, DR-S02 Folding Laptop Cooler with Dual Fans, Portable USB Powered Notebook Radiator Cooler Stand Cooling Base with Anti‑Skid Mount(red) cost $11.00, or 753 Folding USB Laptop Cooling Pad, Double Fans Low Noise Laptop Cooling Pad Light Cooling Fans Cooler Stand 500RPM-2500RPM Low Noise for Notebook (Black) cost $13.99. Francius
@bidocan Жыл бұрын
Do you mind if we do it with a ceramic heater without light? Is light necessary? Thank you.
@francius1003 Жыл бұрын
Hi, Bulent. Any kind of heater is OK as long is controllable. Light is not necessary. Francius
@leperlord70785 ай бұрын
Which probe placement do you recommend for absolute beginners like myself? When you say you tape it to the bottom of the box, so it is not touching any tempeh, just taped right to the bottom floor of the box itself? Or on tempeh on the bottom rack? It seems from this video you taped it to the bottom tempeh i will likely only use one rack shelf ever, so with only 1 rack where do u recommend i keep the probe? About taping to the tempeh, won't that only control the temperature of that one bag that you have it taped to? My apologies for all the noob questions,but I hope to get good at this and pay it forward Cheers
@francius10035 ай бұрын
Tape it to any one of your tempeh. They all produce same temperature. Bottom rack means the tempeh on the rack.
@leperlord70785 ай бұрын
Thank you Francius@@francius1003
@sergiostruve4143 Жыл бұрын
Greetings Francius, here I am again! hahahahaha I have another concern... What should be the INTERNAL TEMPERATURE of Tempeh during the fermentation process? They should be the same 31°C. of the surface of the cakes or a little greater? I think that by controlling the internal temperature we could further ensure the success of the fermentation. His pupil, Sergio.
@francius1003 Жыл бұрын
Hi, Sergio! You need only to control the surface, no need to worry about the inner part. The internal temperature will be a little higher, but we don't need to worry about that. The 31C is actually the ambient temperature. We take it further to the surface temperature to avoid burning because we are using an enclosed incubator box. Francius
@sergiostruve4143 Жыл бұрын
@@francius1003 ok I understand, thank you very much Francius!
@barryglick14289 ай бұрын
Where can I find the exhaust fans you use?
@francius10039 ай бұрын
Search Amazon for Laptop Cooling Pad: Laptop Cooling Pad, DR-S02 Folding Laptop Cooler with Dual Fans, Portable USB Powered Notebook Radiator Cooler Stand Cooling Base with Anti‑Skid Mount(red) cost $11.00, or 753 Folding USB Laptop Cooling Pad, Double Fans Low Noise Laptop Cooling Pad Light Cooling Fans Cooler Stand 500RPM-2500RPM Low Noise for Notebook (Black) cost $13.99. Francius
@savannalove7739 Жыл бұрын
Thanks Francius! What if the tempeh grows black fuzz on one side but not the other side. Is it still safe to eat? Thanks!
@francius1003 Жыл бұрын
Hi, Savanna! The black fuzz on the tempeh surface is mature spores after 36-48 hrs of fermentation. Sporulation is the natural growth of the mycelium and not a sign of failed tempeh. You can safely consume your tempeh. Enjoy your tempeh! Francius
@savannalove7739 Жыл бұрын
@@francius1003 thank you for responding!
@minhquanshop4839 Жыл бұрын
Excuse me can I ask a question? If the ambient temperature is higher than 33 degrees, how to control the temperature by fan? I used the fan according to your instructions but failed many times. Thank you!
@francius1003 Жыл бұрын
Hi, there! At 33C I don't think you need a fan. Just spread your tempeh. Your failure may be caused by something else. Is your starter good? Francius
@sergiostruve4143 Жыл бұрын
I also want to ask HOW CAN TEMPEH BE MADE THICKER THAN 1"? I think it is called "Malang tempeh"? Very thankful.
@francius1003 Жыл бұрын
Hi, Sergio! Thank you for your comment and subscription. You can make tempeh with any thickness up to 2". You can use containers like glass pans or bigger plastic bags. Don't forget to make perforation on top so the water vapor created during fermentation can escape. The only thing that you need to do is to double the starter dose than thinner tempeh. This is necessary to make the middle of the thick tempeh also well fermented. I intend to make one video on this issue. Good luck! Francius
@sergiostruve4143 Жыл бұрын
@@francius1003 Thank you very much for your guidance Francius! It would be great if you could make a video to enlighten us about this variety of Tempeh. Successes!
@majedasweedan3933 Жыл бұрын
Hi fransis my tempeh spoiled from cold i tried so many times . In jordan the weather now is cold
@francius1003 Жыл бұрын
Hi, Majeda! Use an incubator, and you will have an all-weather tempeh machine You can't make tempeh without heat.