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
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.
Tempeh starter arrived quickly. I am still working out the nuances of my setup and trying to better control some variables (moisture). What I would like to highlight though is the excellent "chat" support at Cultures For Health. I have had my questions answered promptly and kindly. very good customer service. Thank you!
I was a little intimidated about making tempeh. I carefully followed the instructions and scored a huge hit on the first attempt. Instead of using all soy, I made a combination of equal parts soy, black bean, and brown rice tempeh. Next time I might go all black bean (trying to limit soy consumption). I prepared two 1-gallon sized freezer ziplock bags. Using a heavy sewing needle punched holes at 1-inch intervals. The tempeh incubated in the oven with the light on and an extra 60 watt drop light. It took about 3 days to incubate, turning the bags after 12 hours or so. Can't wait to make the next batch.
2016-05-10 Duplicate review. "Not approving" this one. Approved 5969.