This time I began with Lone Pine organic soybeans, cooked, cooled and innoculated and placed in an enamal roasting pan, then wrapped and placed in my oven with just the light on. That seems like the right temperature for now. I am more concerned with keeping the miso itself warm enough for a year.
Anyone making miso? tips? disasters to avoid?
What I am making is what is called soybean (hatcho) miso. It has it's own particular starter....there are five different ones for misos and shoyu, plus dairy cultures,kombucha tea fungus, natto starter, etc.
Our library has Sandor Katzs book 'Wild Fermentation' and reading that gave me the nudge I needed to try miso...but I am using GEM's recipe.
I covered and wrapped the whole thing back up in towels and put back in the oven with just the light for extra heat. It is staying around 85 degrees. Over 90 will cause spoilage. Twenty four more hours...
I just finished packing three pounds of (future) miso into my grandmother Browning's salt glazed one gallon crock. After mashing the koji I added sea salt, a tablespoon of unpasterized org. miso (this is not required but helps), and one cup cooled boiled water...all mixed well and packed...with a wooden masher...into the crock. The directions then called for a layer of plastic! which I don't use so I covered with clean cloth, then a two piece wooden lid against the cloth then a three pound weight(pennies in a covered bowl) then paper tied over the crock opening and it's setting on the shelf above our wood stove...of course it is supposed to be in the seventies today...I'll be opening doors and windows.
Because the pkt of starter is enough for two batches I have another round of koji begun and will add it to this crock in two days.
The starter is three dollars...the shipping is five so I always get several things at a time. The 'seed' miso is from the local store...any unpasterized miso is good, you just need one TBS per batch.
Now,I wish I could get my bucket cooper husband to make a miso tub...hint..hint.
c cagle wrote:I emailed them but never got a response. Then again, I'm not serious about making it yet - more thinking about it right now. I'll call them if and when I get to the 'starting' point.
I think they just recently did the web page. Try calling them...I think you will get a machine that will take your address for a catalog...there might be an option for asking a question. They are a small family run business...Try to get the recipe for tempeh and the miso you want before you buy your starters so you can have everything you need and can experiment with incubation temperatures...that was the biggest challenge in making tempeh...our dog loved those failed batches.
I'm hoping your miso is a good discovery when the time is right. I just had a good cheese discovery: made many 4 lb wheels of cheese just as we were getting ready to sell our cow and farm. Took care of them faithfully for the first 2 months, turning then and oiling them on schedule. Then all heck broke lose with the move, I got overwhelmed, forgot the cheese. When I looked again all of the wheels were fuzzy and moldy. I tossed them into an open food grade bag together, moved them with us, and finally got around to cutting one open yesterday - 2 yrs after I made them. There is a good 1" - 2" of hard as a rock and moldy rind on the outside - the inside is mellow, ripe, very dry, and spectacular! Had to use a saw to cut through the rind it was so dry! lol. But a nice discovery after all that waiting and hard work.
Rion Mather wrote:I love miso. I'm so freakin impressed. Good luck, Judith.
Thanks, Rion...this is one of the joys of aging...after children and my mother with us for years we are both finding time to actually have long conversations with each other and do some things that require long term 'tending' like the miso...and actually I will be impressed too if in a year I can post success here...our house has never been reliably warm or cool...just a little more or less than out of doors.
But, I am going to try again! I am still waiting on GEM cultures to have tempeh starter again and then I will order koji starter. Do you know what happened to them? I can't seem to get any information but I think they are still in business. Thanks for being here.
and if you have time for another question...While we were without a starter I read a little about making your own starter from a batch of tempeh allowed to sporulate...?...have you heard of this or tried it? Thanks again.
c cagle wrote:I might do that, Judith, try tempeh first. We're about to start an anti-candida diet so it'll be awhile before we can eat fermented things again. But hopefully soon!
1) I thought that on the contrary fermented food would compete with the bad fungi in the guts!
2) By the way, if you can be of some help on my cheese post, I try to ferment some fresh cheese i buy...
You made me dream with your story of a 2 years cheese!
3) I would also like to know how you can go on with tempeh. I buy some. Can it be used as a starter?
"With most fermented food products you need a starter to push the process in the desired direction.
For example, to make good quality yoghurt you need a starter containing the desired lactobacillus and streptococcus bacteria: you can use commercial starters or some yoghurt from your previous batch.
In the latter case there is a risk of contamination with other bacteria, a risk which increases with every successive batch.
The same principle applies to tempeh fermentation: to produce good quality tempeh you need a tempeh starter with a very high count of desirable Rhizopus molds."
Xisca, I always use a commercial starter but haven't been able to get it from GEM for awhile. I am sure store bought tempeh is steamed to stop fermentation.
I think our tornado warning is over...we have been hanging out under the stairs for awhile...now it looks just like a good old storm and I hope it beats in all of the seeds I planted today.
I was out of practice and I think my glass pan was a little big for the amount of beans (layered a little thin) and I was so afraid of letting the temp get too warm that I probably had it on the cool side.....it worked though and we loved the taste......I think the beans could have cooked a little longer initially and I think I could have lengthened the fermentation time as there was no sign of sporulation. I used this recipe that calls for twice the starter as cultures for life and I see that cultures for life calls for about twice the fermentation time.
I'm going to try black bean tempeh next http://www.superfoods-for-superhealth.com/black-bean-tempeh.html.