Tempeh Starter Culture

$10.99

Tempeh is a plant-based probiotic protein, traditionally made from soy. It is similar to tofu, but many people prefer tempeh due to its probiotics and higher content of protein, fiber and vitamins.

It is a great meat alternative and can be sliced, marinated, or seasoned as desired.

With our heirloom starter culture, you can make an endless supply of rich, nutty tempeh in the traditional Indonesian way!

  • 4 packets of Tempeh Starter Culture

  • Step-by-step instructions for using the culture are included and also found here.

Starter Culture Ingredients

  • Rice, Soy beans, Rhizopus Oryzae Culture.
  • Does not contain MSG or preservatives. 
  • This product contains no GMO ingredients.

Starter Culture Allergen Information:

  • Packaged in a facility that produces products containing soy and dairy.
  • Gluten-free
  • Non-GMO

Ingredients:

  • Tempeh starter culture 

  • Dry soybeans or other dry beans of choice

  • Distilled white or rice vinegar

Equipment:

  • 6-8 quart pot 

  • Towel or hairdryer 

  • Bowl and colander 

  • Thermometer 

  • Dehydrator or an insulated container and heating pad

Store the starter culture in the refrigerator until you’re ready to activate it. Use the starter culture by the date on the bag. 


Customer Reviews

Based on 78 reviews
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L
Lyndsay Newton
Easy and straightforward

I found the tempeh incredibly easy to make! My house is cold, so I used an oven with the door left ajar and containers of hot water to get the temperature right. It got cold overnight, but my tempeh had enough of a head start that once I got it warmed up again in the AM, it got right back on track and was white and fuzzy in no time! I think I might have even messed up - I put the inoculated beans in a plastic container, about 1-1.5 inches deep, with no holes on the bottom and a cloth to cover it on the top. I had no issues with the beans going bad. So excited and looking forward to making my next batch!

c
cylinda engelman
Delicious tempeh

Although it’s a bit tedious to prepare soybeans for the fermentation process, the resulting tempeh is SO much better than any I’ve ever bought. Really worth my time!

R
Rebecca Seevers
Starter Culture easy to use

I have a book on making tempeh, but the instructions were fairly close. I thought I killed the culture after about 16 hours or so of incubation in the oven with the light on… I checked the temp, and it was up to 111 degrees. I removed it from the oven, and left it on the table top to wait and see. After another 12 hours, I started seeing white mycelium growth on one of the two bags of beans. By the next morning it was getting nicely covered (the other one, not… now I was sure I killed that one). Long story short, both bags covered and filled in nicely with mycelium. I had to try some right away, so marinated it with some homemade shoyu koi, and then pan fried it. DELICIOUS!! Best tempeh ever! Just bought my second batch.

E
Eileen Jackman Yehlil
Yellow Pea Tempeh

Got great results right away with the tempeh starter! Yellow pea and hemp was a hit! Thanks!

T
Tracy Ewing
Tempeh Starter

This was fabulous. I made tempeh for the first time, and as most newbies/first timers I was nervous. This starter made the best tempeh I have ever had. I would recommend to one and all.



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