I am glad to find this subreddit. I grew up eating Tempe and the nearest Indonesian store is about 2 hours away. Last winter I took the matter in my own hands and it was amazing.

• Equipment: Instant Pot - Yogurt setting, then kept in oven with light on
• Starter Yeast: Raprima starter culture (imported from Indo via Ebay)
• Soy: Organic non GMO off of amazon

My first attempt was all colorful and delish. I cooked and ate it within the hour I found that it's mature and ready. The second attempt was equally decent, albeit it was crumbly. I'm not totally certain why but I think the beans may have been too wet? Still, it was delicious and I made do with it.

Picture album: https://imgur.com/a/5mFfE0Y

Currently, I'm trying to decide exactly what kind of incubator I want. I've educated myself on many of the DIY options, and am leaning on toward the aerated warm water bath cooler method. Still, this limits production to 1 tray of tempeh at a time.

Have anyone played with using one of those insulated front-load food-pan carrier? I envision that we can produce 4 trays at once, while keeping the bottom two open for circulation and heat management.