Tempeh Starter Culture


Tempeh starter will help you create traditional tempeh, a plant-based probiotic protein, usually 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 tempeh starter culture spores, 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


  • Tempeh starter culture 

  • Dry soybeans or other dry beans of choice

  • Distilled white or rice vinegar


  • 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 82 reviews
Dani Millay
Tempeh Yeah!

Super easy project and so delicious. Must try beginner fermenters. I’ve been making Tempeh for years. This starter is perfect every time. I certainly recommend it. I’ve used about every bean and legume there is to produce beautiful tempeh. Nothing beats homemade Tempeh!

Dani M.

Marielle Hamelin
Tempeh culture

The tempeh is easy to make and have a great taste. Exactly what I expected and more.

Laura Schlenker
Easy and works every time!

I loved it so much I have reordered and even sent some to a friend! So easy to use

Works Great!

I've made two flawless batches so far.

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!

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