Soy-Free Tempeh Starter Culture
This flexible culture makes tasty, protein-rich tempeh without any soy: make with mung beans, black beans, garbanzos, or another type of bean.
Each bag contains:
- 4 packets of starter culture.
Instructions for using this culture are included and may be found here.
- Tempeh is fermented at 88°F (31ºC), the normal outdoor temperature in Indonesia.
- Manufactured in Belgium.
- This traditional food often replaces meat in dishes and can be sliced, marinated, or seasoned as desired.
Shipping and Storage Information
- This starter is dehydrated and shipped in a barrier-sealed packet.
- Refrigeration recommended
- Use by date on bag.
Soy-Free Tempeh Starter Culture Ingredients
- Rice, Rhizopus Oligosporus Culture.
- Does not contain MSG or preservatives.
- This product contains no GMO ingredients.
Soy-Free Tempeh Starter Culture Allergen Information:
- Packaged in a facility that produces products containing soy and dairy.
What Our Customers Are Saying
I love the starter but it is hard to get all of the powder out of the foil packets.
Used as directed resulted in great tempeh. I use a water circulating sous vide set at 88 degrees in a food grade plastic bin and float tempeh in glass baking dish. Bin is covered with pillow case wrapped around bin to prevent condensation drips and topped with styrofoam insulation. Tempeh complete in 18-24 hours. No plastic wrap required.
This culture for soy free tempeh worked out great but instead of vinegar, I used lactic acid in the water while boiling the beans. I had previously used the vinegar method with not so good results. After looking on the internet and making an incubation box that regulates the temperature, I had Great Tempeh from Adzuki, Pinto, Black beans and small White beans!
I have been purchasing from this company for nearly two years and I love their starter culture. The directions and product are easy to use and create a wonderful finished tempeh. However, their packaging used to be in a cardboard box rather than a plastic pouch. I am extremely disappointed to see this recent shift away from recyclables and towards plastics. I am looking for an alternative brand that uses less waste.
Just follow directions and you get wonderful fresh tempeh. I have used with yellow and green split peas as well as mung dal with good results- just make sure they are not cooked too long. You need a firm cooked bean for good texture. Great thing about these particular beans- no tedious “skinning” required as they already have outer coating removed. If using other beans like garbanzo or black, make sure all outer skins are removed- it takes a while, but makes a huge difference. Love this product, make a batch every one or two weeks.