Raprima Tempeh Starter Yeast Ragi Inculum Starter Original Protein Indo 2X 1kg
Specifications
| Return Shipping Will Be Paid By | Seller |
| All Returns Accepted | Returns Accepted |
| Item Must Be Returned Within | 30 Days |
| Allergens | rice |
| Shape | flour |
| Product | Meat Substitute |
| Calories Per Serving | 162 |
| Main Ingredient | rhizopus oligosporus |
| Brand | RAPRIMA |
| Food Aisle | Pantry |
| Number In Pack | 1pack/500g |
| Packaging | Clear sealed plastic |
| Food Specifications | Fairtrade |
| Country/Region Of Manufacture | Indonesia |
| Serving Size | 3/4t |
| Number Of Servings | Varies |
| Item Weight | 1 kg |
Ragi Tempeh 500 grams Tempe Inoculum Tempe Inoculum is a product sold in a 500-gram package. This product contains Tempeh Inoculum that can assist in the process of making tempeh. Ragi Tempeh helps in the fermentation of soybeans, resulting in high-quality tempeh. The Tempeh Inoculum included in this product can enhance the quality of tempeh and speed up the fermentation process of soybeans. By using Ragi Tempeh, you can easily and quickly make tempeh. This product is perfect for those who want to make tempeh at home. Ragi Tempeh 500 grams Tempe Inoculum is very easy to use. You just need to add the Tempeh Inoculum to the thoroughly washed soybeans. Then, allow the fermentation process to take place for a few days. After that, the tempeh is ready to be processed according to your taste. By using Ragi Tempeh 500 grams Tempeh Inoculum, you can make tempeh with good quality and delicious flavor. This product is ideal for anyone looking to easily and quickly make tempeh at home. Get Ragi Tempe 500 grams Tempe Inoculum now and enjoy the experience of making delicious tempeh at home. How to prepare Ragi Tempeh, as follows. 1. Soak the soybeans in plenty of water for 48 hours.During the first 24 hours, discard the soaking water, clean the skins off the soybeans, and replace it with fresh water. 2. After 48 hours, clean the soybeans and remove any remaining skins. Make sure the soybeans are washed until there is no odor. 3. Once the soybeans are clean, boil them for 1 to 1.5 hours (using a little salt). This makes the tempeh nice and soft. 🤫 4. Then, drain the soybeans and proceed to the tempering process, which involves lowering the temperature by flipping the soybeans before sprinkling the inoculum. 5. For the inoculum sprinkling process, use a ratio of 15g of inoculum for every 1kg of soybeans that were measured before soaking.Ensure the soybeans are not too cold when sprinkling the inoculum. 6. For packaging, use paper or banana leaves as food wrappers. Package each portion in 50g. Make sure the tempeh is evenly spread and secure it with a rubber band. Create small holes by poking the wrapper with the tip of a knife to allow for ventilation and yeast propagation.7. The tempeh is now wrapped and arranged this way. On the first day, the yeast will start to proliferate, covering the surface of the tempeh, and it can be marketed on the second day. If it’s a rainy day, arrange the tempeh in a basket or container to allow it to reach the appropriate temperature. It can be marketed on the second day.