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This is steaming 😂

I forgot to do my stretch and folds and it still turned out great. (Using my recipe).

Too wet the entire time. I used 95g starter with 385g water. 520g bread flour with the salt. It was hard to handle the whole time, sticking way to much. I used a scale. Thought everything was fine during the 7-hour fermentation. When I poured it out it was like a puddle.

Sorry to say that, but this is not real Tempeh! Tempeh is made of Soybeans and nothing else! Lightlife is disgusting and doesn't taste like Tempeh!

I had no idea you had to boil it before......I've just been baking it, or grating it into whatever I'm eating......😅

This is a really great video! Very thorough and so simple! Dairy really aggravated my arthritis so I’m happy to see this dairy free version with healthy ingredients. I make a soy cultured yogurt but have to put it through the nut milk bag if I want my yogurt thick enough to make dips, etc. I am excited to try your recipe and avoid that step.

I've got an old cast iron dutch oven that was my husband's grandmother's and it's got a handle on it. You might call it a skillet but it's big enough to bake bread in. It's a 5 quart and I make my bread in it. I've got an enameled Dutch oven but I like it baked in the old cast iron one better. That cast iron gets very hot and makes the outside crispy.

I like it tempeh

Those were excellent directions!

Yum

Looks delish. 😋

if you dont have an instant pot what can you do instead?

I have an extra set of rings to swap out .

Doesn’t the small bit of cultures from the previous batch go bad after some time if you don’t use it? I would think you hurt goes bad after some time. How do you prevent that?

I know that this video was actually about your tofu recipe, but what I really appreciated about it is that in it I saw that you are still using the Typhur Dome Air Fryer. It's cool to see that your positive review from a while back wasn't just because they sent you a freebie. You genuinely like it, which makes me feel a lot better about potentially getting one myself. Thank you for this video and for the unintentional air fryer update! 😊

Hi. Thanks for the video. I’m a newbie and just tried my first yogurt making and it didn’t turn out that great. The taste is there but mine is very liquid. I strained it with cheese cloth and it is much better but what went wrong??

Too much process

just leave it in 8 strips to cook, then cut bite-size. it doesn't make sense to flip 32 pieces

Thank you! This looks quite simple. Starting the process now!

I've read quite a few comments from readers/viewers of other yogurt recipe blogs/RUclipss that Cultures for Health yogurt starter changed their formula and it's no longer good for making yogurt. Readers switched to using probiotic capsules instead with great success.

Can you do this without oats for those of us that don’t do grains??

Such a practical approach. Thank you!

❤

I can’t click like just for watching it. Gotta try it and watch it till the end. If somebody’s got a real good channel, they don’t need to take the time to tell people to click “like” We already all know that. Impress me.

That brand of starter contains soy which I am allergic to. I ordered it and had to get a refund because it was not obvious on the seller description or photos that it was soy based. I was so disappointed.

I've never had SUPER firm tofu 😋 thanks for sharing 🤔 Checkout grapeseed oil 😷 for high cooking temperatures 😏

Thank you for this user-friendly introduction to tempeh. I've never eaten tempeh so have no idea what it should be like but am hoping to start using it regularly for the protein. For this first experiment I used Lightlife and followed your video instructions, including seasoning suggestion. The end result looked right. The texture was crumblier than I expected, and the flavor was faintly bitter, soapy. Does this sound about right? If not, does it need more steaming time, or what? Thanks again.

Can I use a slow cooker instead?

Don’t worry kids every parent helps out of course

I am sorry, I follow your way exactly. It is tender but still bitter. 😢 This recipe doesn’t make sense, the bitterness supposed to go into the water, but it got trapped under the lid get absorb back into the Tempe.🤔

Mine came out perfect but they had a sour aftertaste, like I eating soap.

14:40 “In the fridge to rest for at least an hour” - What is the maximum time it can be in fridge? If previous prep steps are done late in eve, could this fridge resting time be overnight or until baked next eve?

Could it be Tempeh contains vitamin K2?

I just finished doing this recipe. Can I just say? WOW. It turned out superb. The taste isn't super sour, it's toned down which I LOVE because I inherited a very mature starter that can be quite sour. The crumb was perfectly proofed. The crust wasn't tough, it was crispy.

Thanks for sharing this tasty recipe

Great video. Am definitely going to do it for my next bake. I am still stuck in the ‘fold and stretch’ camp with 12hour bulk. Thanks

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I don’t have such a plot…

Nice

Brilliant just what I was looking for!

Are you using non-gmo cornstarch?

Love those spatulas! Do you have a link?

Thank you for all the detailed information Alina. Do I need to put my IP on a low or medium temperature on the yogurt setting? I'm asking this because I made it on the low setting and after 8 hours it didn't look or taste good at all and the temperature was 89 degrees F. (barely warm.) Would it ferment at that low temperature? I'm not sure where the problem is/was.

Yes this tofu is delicious! I am allergic to corn so I used arrowroot powder instead and it worked perfectly :)

I have never seen that style of jeans look good on anyone. You are not an exception to that rule.

I use aminos instead of soy sauce. 😊