Tempeh Starter Culture
Make rich, nutty tempeh in the traditional Indonesian way! A great source of protein and vitamin B-12, this culture is made with non-GMO soy.
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.
Tempeh Starter Culture Ingredients
- Rice, Soy beans, Rhizopus Oryzae Culture.
- Does not contain MSG or preservatives.
- This product contains no GMO ingredients.
Tempeh Starter Culture Allergen Information:
- Packaged in a facility that produces products containing soy and dairy.
What Our Customers Are Saying
I hadn't let it dry enough and it took 3-4 days
I have been so timid to make my own tempeh, reading how difficult it is, and how many times people try before a success. I followed the directions, even made a mistake with crunching the soy beans, and this starter still performed beautifully.
Awesome product! I LOVE being able to make my own tempeh at home. I have made it with both soybeans and chickpeas. My husband never knew the joy of tempeh before, as it is a bit pricey for our budget. With the starter, I can make multiple batches at the fraction of the price of store bought tempeh!
Tempeh Starter Culture
I learned a few things in my first efforts. Reading others experiences helped.
I live at 9500’ so that should be a factor. I buy a locally produced bean in bulk so that’s what I used. Anasazi, similar to a pinto.
For my first effort I tried one batch hulled and the other unhulled. Hulling these particular beans was a lot of effort, and in my final judgement not worth it.
I used the dryer technique, but not enough. Both batches spoiled, presumably something using the water. The slower process whole beans were edible, the hulled were not.
With my third spore packet I pan dried the cooked beans in the oven at 170 degrees. That worked and I’ve now gotten four generations off that packet.
I use a cheap heating pad, Walmart or Amazon, to maintain temperature - covering it all with a towel. I bought it for kombucha so that may have been a factor. Everything was cleaned for the third attempt.
It was pretty easy to keep the temp between 80 and 95, though I did have excursions down to 60 and up to 100.
With all this it does take 3-4 days. The result is more of a whole bean product, but I also mash them a bit before inoculation.
For subsequent generations I finely diced an ounce or two of the final product. Growth is a bit spotty to start, but I think that also evens out the temperature spike and reduces or eliminates the need to remove from the incubator set up.
The dehydrator incubation will help to keep things dry, but the cheapest temp regulated one I found didn’t go below 100. Not sure if the expensive ones are worth it, as my system is working.
If you find a good dehydrator let me know.
To your health.