Tempeh batch 8 – 56 hours and I’m calling it done

I might go for 72 hours next time, but I was just too eager to see how it turned out. It’s very nice in being well bonded together by the mold, and the taste is really excellent. Now I see why they use soybeans. I’ll probably do the next batch with soybeans again, but go for 72 hours and leave it in the oven longer. The dishtowel cover is a winner.

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Tomorrow I’m making tempeh chili and will blog the recipe.