Monks Master the Art of Making Tempeh

Monks Master the Art of Making Tempeh

Sadhaka Rajanatha's has mastered the making of a popular fermented food. The fungi pre-digests the soy beans setting free the valuable protein amino acids and making the beans much more easily digested.

First: stir the tempeh starter (Rhizopus oligosporus – Tempeh Fungus mixed into rice flour) into the cracked and cooked \"al-dente\" soy bean.

Place in a \"cooler\" in a steamer basket on top of a bowl of hot water and store overnight. Temperature inside the cooler must be 90 degrees F.

24 hours later.

Snow white tempeh ready to eat!

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