Tempeh Starter

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Regular Price: $4.99

Special Price: $3.99

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Tempeh Starter

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Tempeh is a traditional Indonesian food made by fermenting soybeans with a starter culture. Traditional tempeh is a soybean cake that has a rich smoky flavor and aroma, and a firm nutty texture. It is a great source of protein and vitamin B-12.

Tempeh is fermented at 88°F (31ºC) which is the normal outdoor temperature in Indonesia. This traditional food often replaces meat in dishes and can be sliced, marinated, and seasoned as desired.

To make tempeh at home, click here for an easy recipe for making tempeh with this starter culture.

Looking for recipes using Tempeh? Click here to view The Tempeh Cookbook with over 100 recipes.
 

Each box contains 4 individual serving packets; each packet makes one batch of tempeh using the recipe above.

Ingredients: Tempeh Starter (Rhizophus Oryzae Culture), Rice Flour. Does not contain MSG or preservatives. GMO free.

This product is manufactured in Belgium and packaged in a facility that produces wheat, dairy, nut, and fish products.

Storage: This starter culture should be stored in the freezer for long-term potency.

 

       

 

Why I Love This Product

I have made several batches of tempeh now using this starter. It cultures predictably and forms a very even white mold with no black spots. The tempeh has a mild, pleasantly nutty, mushroomy flavor. I love my homemade tempeh fried up with barbeque sauce on a sandwich with homemade sauerkraut!

 Sarah, Customer Support Representative

 

 



Questions on Tempeh Starter

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  • From Jeanette at 11/22/13 11:45 AM
    • Is it ok to use raw apple cider vinegar?
    • While you may theoretically use raw apple cider vinegar to make tempeh, raw vinegars have their own bacteria and yeast that may interfere with the culturing process. A distilled white vinegar would be a safer choice.
    • Do you find this question helpful?  Yes   No
  • From Barbara at 12/28/13 2:58 PM
    • Can beans other than soy, such as chick peas or lentils, be used?
    • Yes! Other beans make great tempeh. Follow the instructions in the packet, making sure to break up any larger beans to increase the surface area for successful culturing.
    • Do you find this question helpful?  Yes   No
  • From JL Weber at 1/20/14 10:39 PM
    • I understand that each package will make 4 batches of tempeh. My question is: how much tempeh results in each batch? 8 ounces, 1 lb? I am trying to compare the price to make tempeh this way versus buying it pre-made. Thank you.
    • The final outcome varies. Depending on the initial weight of the beans, it is likely to be 2-4# of finished tempeh. Since it is measured in cups, the weight of the beans can vary, so for example, small soy beans weigh more per cup than large beans.
    • Do you find this question helpful?  Yes   No
  • From Lisa at 2/12/14 11:17 PM
    • Why the vinegar? I watched some Indonesian people making tempeh on Youtube and they do not use vinegar, can it be that they use different kind of starter? They call it "ragi" which generally means "yeast".
      Thanks!
    • It is possible that they were using a different starter, most likely one grown from a previous batch. We do not recommend using this method or skipping the vinegar. The vinegar raises the acidity of the beans to reduce the potential growth of salmonella or aflatoxins. Always use tempeh starter from a trusted source.
    • Do you find this question helpful?  Yes   No
  • From Joseph at 3/3/14 8:44 AM
    • What precisely should I do to make sure that the end product comes out white and not with black mold ?

    • Our tempeh starter is designed to make a beautiful white tempeh. As long as you do not over-culture significantly, it will be even and white.
    • Do you find this question helpful?  Yes   No
  • From Jyotsna at 7/7/14 5:01 PM
    • How long can the starter be out of the refrigerator?
    • 3-4 weeks at room temperature, but we strongly encourage you store it in the fridge as soon as possible, as it will last for 6 or more months.
    • Do you find this question helpful?  Yes   No
  • From Ben at 7/23/14 8:00 PM
    • Is it possible to use beans other than Soy for this? I've seen some use garbanzo and I was curious to make Black bean. Others suggested the possibility of toxicity? Can I safely make Non-Soy Tempeh?
    • Yes! Garbanzos and black beans both make delicious tempeh. There are many options for tempeh. For safety, please use vinegar as stated in the recipe. You may also choose to add 1-2 tablespoons of vinegar to the beans as they are boiled.
      We do not recommend using nuts, peanuts or coconut meat for tempeh making without extensive experience and a pH meter.
    • Do you find this question helpful?  Yes   No
  • From Susan at 7/23/14 5:42 AM
    • Can I use the starter to ferment mung beans? Thank you for your time.
    • Yes, the Tempeh starter can be used to ferment mung beans.
    • Do you find this question helpful?  Yes   No
  • From Robert at 7/23/14 7:57 AM
    • I've read of some people leaving hulls on their soy beans and instead mashing them up to allow inoculation. Would you suggest that works as well as De-hulling?
      Thank you!
    • The general consensus is that the hulls should be removed. For proper fermentation,it is important to remove most of the water after cooking which would be difficult to do without removing the hulls.
    • Do you find this question helpful?  Yes   No

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Customer Reviews

Easier than expected Review by Patrick
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The tempeh starter worked great in my first two batches. I used red and white beans for my second batch - nice. Look forward to making more!

Product was priced well and shipped quickly. I'll be back for more soon! (Posted on July 21, 2014)
It works. Review by Bob
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We have purchased this product 3 or 4 times over the past year. It makes great tempeh. It arrives in a timely manner and it is never back ordered. (Posted on July 15, 2014)
Works perfectly using old style Indonesian method Review by Cat Annie
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This worked perfectly in my first ever attempt making tempeh. My second time, too! I feel the price is good because for a slightly lower total cost I can create tempeh superior to the product in the store which is pasteurized and thus nutritionally deficient. Plus it doesn't taste good, has been frozen, and is packed in plastic. I started with dried intact hull-on organic soybeans, and followed the old Indonesian style summarized by Katz in The Art of Fermentation, and also in The Book of Tempeh by William Shurtleff and Akiko Aoyagi. (Posted on July 4, 2014)
Does Just What It's Supposed To Do! Review by Peckerhead
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I have used this strarter several times and it's worked perfectly. I couple of times I screwed up by my own mistakes, but if you hull, cook and inoculate your soybeans properly, it will produce fine tempeh. I tried it a couple of times with garbanzo beans though, and didn't have much luck for whatever reason. For this, I understand that Rhizopus oligosporus is a better choice than this starter which is Rhizopus oryzae. (Posted on June 29, 2014)
Love it Review by Robert
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The product is great, the result is great to perfect....All & all it's very good as it did what it was supposed to. Although, I'm not experienced with other brand, I'd say there up to there claim...and maybe more !!
Priced a "little" more then others, but expensive....come on, get real at 4.99 $
Really....you get what you pay for.
(Posted on May 29, 2014)
Easy, successful, great tasting Review by Nimbus4
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Used a cooler filled with warm water and aquarium heater to keep batch warm and moist while fermenting. Worked like a charm the first time. Starter was very effective. Created a tasty marinade and stored tempeh in it. I doubled the batch and had enough for friends. Recommend highly. (Posted on April 24, 2014)
Good product but expensive Review by JCB
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It's the first time I ever made Tempeh and it came out perfect! Too bad that it is quite expensive for me. (Posted on March 13, 2014)
Great Product Review by Haiqing
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The product is great! You can never ruin your soybeans if you follow the instructions. My friend said my homemade tempeh is way more delicious than a market tempeh. (Posted on March 2, 2014)
Tempeh Starter Review by Toby
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Made some of the best chickpea Tempeh I have ever eaten. But the cost of the starter makes it more costly to make that to just buy tempeh at the store. Too bad because I really like making my own. Would rather buy in bulk form that the small packetsĀ it comes in. (Posted on February 15, 2014)
Very pleased Review by Nancy
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This was my first time making tempeh and it turned out great. It is a real value over store-bought and the fresh tempeh is much more delicious. Since then I've made several batches and they all turned out beautifully. Removing the skins from the soybeans was time consuming at first, but I soon perfected my technique. I have now made batches with brown rice and quinoa added to soy. Also tried black-eyed peas and black beans, roughly chopping instead of skinning. I learned that the beans need to be cooked but firm. I prepared the finished black bean version with chipotle and used it in tacos.

(Posted on January 25, 2014)
Excellent results Review by Amy
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The tempeh starter got here much quicker than I expected and worked extremely well. I didn't think that little amount would actually go as far as it did, but I used two full cups of northern white beans and it worked fine for one packet. I gave some of it away and my friend who is vegan said it's the best tempeh she ever had. The only suggestion I would make is sell some in a larger bulk size for people who are making bigger quantities. The directions were also excellent. (Posted on January 15, 2014)
Success Review by Kathie
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I made tempeh for the first time using this product and it turned out great. The culture was even and white. Thank you for a having a high quality product. (Posted on October 30, 2013)
Very good quality starter.... Review by Vira
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The result of tempeh from using this starter was very good! But the price of the starter is quite expensive. (Posted on July 4, 2013)
Excellent Review by RootsEatery
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This was my first time making Tempeh and it came out perfect every time. I made four batches: Chickpea, Chickpea + Red Rice, ALL BLACK-Bean/quinoa/lentil/wild rice, then Chickpea again which is most excellent!
After net research, I was expecting failure but have had none yet. I recommend this as an inexpensive and relatively easy way to make tempeh that is so superior to anything I have ever purchased in a store. Thank You Cultures for Health! (Posted on June 5, 2013)
Takes a bit longer but works out fine Review by grumps
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Used two packets of starter and ended up with 3.125 lbs of good tempeh (Posted on April 4, 2013)
Fun and tasty Review by LydEllison
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Very pleased with this culture. I've made two batches, first chickpea and the second split pea. Soy beans are definitely not required for good results as some guidelines say. I have also only used one of the four starter packets supplied as I had great success collecting spores from the fist batch with water in order to make it the second time. The chickpea tempeh was especially yummy! (Posted on January 17, 2013)
excellent Review by Florence
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I have used it yesterday for the 2nd time and the tempeh came out beautiful. I will definitely buy from them again. I also bought the yogurt starter which is also excellent. Cultures for Health is very consistent and trustworthy. (Posted on November 11, 2012)
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