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.
  • Gluten-free
  • Non-GMO

What Our Customers Are Saying

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Customer Reviews

Based on 25 reviews
Temping Starter

Made great tempeh. This was my first time making it so I was nervous but the directions were clear and easy. My temper tasted better than store bought. It is worth the time and effort. I will not go back to store bought. If you eat temper on a regular basis this starter is the way to go.


Tempeh Starter Culture

Cost and process

Cost is outrageous. Shipping cost could be reduced by a less complicated packaging. Sill not readily available in most places in Canada,. both finished tempeh and the starter. The process worked perfectly. The tempeh cakes appeared like magic. I improved on the process considerably.

Makes Great Tasting Tempeh

This is the 2nd time I have made Tempeh with the starter. Aside from the tedious task of hulling the soy beans, this was much easier than I expected. The Tempeh came out great. I only had to monitor it for a little while until it self heated. The Tempeh tasted much better than anything I have bought from the health food stores. I was surprised how great it tasted - even raw.

First timer. Room for improvement?

I was very excited to try making my own tempeh. Following the instructions, I found it quite easy to turn out a reasonably successful product my very first time! Easier than expected, and a good outcome. I tried four different variations, which were successful to varying degrees. I did get some off-flavors, though I'm not sure if it was my process or the product. Some of the beans may have been overcooked, leading to softer, less-dense results. One loaf was incubated longer, and seemed to have the strongest off-taste.
All that said, I would gladly try it again!

Note from CFH: Longer culturing times and higher culturing temperatures can create a tempeh with an off flavor. Please contact Customer Support for troubleshooting assistance before discarding any cultures.