Wild Sourdough
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Tempeh classes

Other cooking classes with Yoke

Wheat-free, dairy free and vegan class

make tempehMAKING AND COOKING TEMPEH: exploring the traditional and the new way to cook with tempeh – the most important source of digestible protein and vitamin B12 for vegetarians and vegans.

Most people don’t like tempeh because they don’t know how to cook it. However, I was born in Solo, Java (Indonesia) – the birthplace of tempeh, so let me show you how easy it is to create simple, tasty, nutritious meals and snacks with tempeh, using exotic traditional javanese recipes – lets go beyond “tempeh burger” and learn how versatile and tasty tempeh really is.

Class includes: fragrant coconut rice and authentic pandan leaf infused black rice coconut pudding, tempeh putanesca pasta and how to make tempeh! Natural authentic tempeh culture will be given to each class participant.

Class Details

  • Duration – 6 hours
  • Includes comprehensive notes and recipes
  • Generous food to share in class and a feast a the end of the class
  • 500g of raw fresh tempeh to take home
  • Tempeh culture

More Information...

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Hi Yoke,

Many thanks for a fantastic workshop (Culturing), i learnt so much!
Over the week, i made the coconut panna cotta, greek yoghurt which i turned into labneh, cultured butter (using cream kefir), water kefir (made with apple juice and mineral water – sparkling – is that ok? with berries added after the primary ferment). I used the buttermilk (from the butter) to make pancakes and have lots of whey to use to ferment kimchi. So i used up most of the cultures, i have only retained the coconut yoghurt for future panna cotta, but i’m glad i got to put my new skills to use making the labneh and butter (which will last me for ages, it’s in the freezer when i’m away).

I’ve attached some photos from the workshop that you might like to post (i’m not on facebook much).

Thanks again, Kim (WA)

Note about my classes: All my classes are hands-on, as I truly believe that you learn more effectively by experiencing the whole process first hand...touching, feeling, smelling and making your own dough from scratch in class. All efforts are made to use only organic/bio-dynamic ingredients. If you have a specific allergy or dietary requirement, please let me know.