@wendythefoodscientist: How to make your own tempeh @wendythefoodscientist Fresh tempeh, or tempe (the original Indonesian spelling) is nothing like the store-bought version. It's nutty, mushroomy, and full of umami. Tasting it fresh in Indonesia made me fall in love, and I've been making it ever since. But every time I share a video, the same hesitation comes back: it's mold, it's alive, what if I get it wrong? That's why I made TEMPEH MASTERCLASS ✨ Step by step videos of the full fermentation process, from soaking and dehulling to incubation and knowing when it's ready ✨ Beyond soybeans — kidney beans, chickpeas, black beans, lentils, grains, and blends ✨ Growing your own starter to close the loop ✨ The food science behind every step, so you understand WHY it works ✨ Troubleshooting for every common failure (patchy growth, black spots, sour smell… all fixable) This is the course I wish someone had handed me when I first tried to make it. 🎬 TEMPEH MASTERCLASS — Early Bird Pre-Launch September 3rd ✨ Waitlist gets first access before anyone else, plus 30% off. Sign up for the early birds on my website or link in bio https://wendythefoodscientist.com/tempeh-masterclass #tempeh #tempe #fermentation #plantbased #tempehrecipes #plantprotein #vegan

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Sunday 30 August 2026 15:51:26 GMT