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Tempeh & Soy

Tempeh & Fermented Soy You Make at Home

Real savings
Never buy tempeh, tofu, natto, and more again when you make it at home.
More live probiotics
Cultured foods made at home contain cultures that are truly live, active, and thriving.
Ancient nutrition
Fermented soy foods are a tasty vegan source of protein, plus vitamins and minerals.
Make better food
Homemade tempeh, tofu, and natto are much tastier than store-bought. Plus, you know what's in them.
Starter Cultures
  • 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.
    • Makes 4 large batches of soy tempeh.
    • Store extra packets of culture in the freezer.
    • Contains 4 packets of starter culture and instructions.

    Tempeh Starter Culture


    • Rice, Soy beans, Rhizopus Oryzae Culture.
    • >

    Allergen Information

    • Manufactured in a facility that also processes products containing soy and dairy.
    • Non-GMO
    • Gluten-free

    Tempeh Starter Culture

    What You'll Need

    You’ll need these items from your pantry to make traditional tempeh with this culture:

    • Dry soybeans or other dry beans of choice
    • Bowl and colander
    • Distilled white or rice vinegar
    • Thermometer
    • Dehydrator or insulated container and heating pad

    Tempeh Starter Culture



    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.

    - Florence

    "Fun and tasty"

    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!

    - LydEllison


    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!

    - RootsEatery

    "Very pleased"

    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.

    - Nancy

    "Easy, successful, great tasting"

    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.

    - Nimbus4

    "It works."

    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.

    - Bob

  • Soy-Free Tempeh Starter Culture

    This flexible culture makes tasty, protein-rich tempeh without any soy: just use mung beans, black beans, garbanzos, or another type of bean.
    • Makes 4 large batches of soy-free tempeh.
    • Store extra packets of culture in the freezer.
    • Contains 4 packets of starter culture and instructions.

    Soy-Free Tempeh Starter Culture


    • Rice, Soy beans, Rhizopus Oryzae Culture.
    • >

    Allergen Information

    • Manufactured in a facility that also processes products containing soy and dairy.
    • Non-GMO
    • Gluten-free

    Soy-Free Tempeh Starter Culture

    What You'll Need

    You’ll need these items from your pantry to make soy-free tempeh with this culture:

    • Dry beans of choice
    • Bowl and colander
    • Distilled white or rice vinegar
    • Thermometer
    • Dehydrator or insulated container and heating pad

    Soy-Free Tempeh Starter Culture



    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.

    - Laura

    "Nice Product and Great Customer Support!"

    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!

    - Elizabeth

  • Mitoku Traditional Natto Spores

    Make real Japanese natto at home! Ferment soy beans with these spores to make traditional natto, or use nearly any bean of your choice.
    • Makes up to 88 pounds of natto.
    • Store in the freezer between batches.
    • Contains starter culture, special measuring spoon, and instructions.

    Mitoku Traditional Natto Spores


    • Japanese natural powdered natto starter spores (bacillus subtilis natto).

    Allergen Information

    • Manufactured and packaged in a sterile laboratory.
    • Non-GMO

    Mitoku Traditional Natto Spores


    " Natto Spores "

    Great product. Instructions were very clear and product turned out great. Will purchase again.

    - JJno

    "Excellent source for hard to find products"

    My Natto turned out great! What a blessing to find the sale of such quality spores from this excellent company. Try finding a plastic strainer to buy locally. I couldn't. Good strainer, makes things easier. Thanks!

    - Sam

    "Natto spores are great but make sure to use the right soybeans !"

    Initially I was frustrated a bit when my natto batches were just not coming out as I remembered as a child. Then i realized I was using soybeans that did not look at all like the ones I used so many years ago... they were too large. Large beans will not allow the natto spores to penetrate the bean enough to allow them the needed nutrition to make good natto. So it took a long time in searching and then my wife noticed there is a family farm in Iowa that has started growing really honest to goodness natto soybeans... the tiny ones! Well we ordered them up right away and oh my what excellent natto!!

    - Don

    "Great service and product"

    Very satisfied with product and the speed and service provided.First batch of Natto turned out great. Thanks

    - Skyking

    ""Some Like It Hot""

    Alas I did not have good results, and I think I know why. This baby likes it warm, and I live in chilly New England. Where am I going to get something warm that's big enough for all those beans? The lowest setting on my oven is TOO warm. So I put them on a heating pad that one uses for aquariums with lizards, but that was not enough. I ended up with smelly, moldy beans. I really think that the directions should start one off with a smaller batch. As it is, the recipe calls for a very large amount, and that's not good for starters, when one is still experimenting. There's no doubt that the quality is good, because I did see that stringy web stuff, and it smelled like natto. I just have to figure out how to keep them at the warm temperature they like, and then I think all will be well. I know the Japanese have special natto units to keep them warm, and that may be the best way to go, if you can afford it. I gave value and quality 5 stars here because it's clear to me that the problem is my cold kitchen, and not the culture itself. I guess I'll just have to move to the Florida keys. Response from CFH: Please contact customer support for troubleshooting advice before discarding product. Many cultures can be saved with minor adjustments.

    - Lilac


    So good and a lot of spores to make a ton of Natto!

    - Natto man

  • Traditional Barley Koji

    This whole-grain barley koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
    • Makes miso, shoyu, amazake, koji pickles, and more.
    • Store in a cool, dry place between batches.
    • Contains 17.6 ounces (500 g) Barley Koji.

    Traditional Barley Koji


    • Barley, Koji (Aspergillus oryzae)

    Traditional Barley Koji


    "lots of good bacteria, prompt deliverydelivery, "

    Lots of good bacteria, rice koji usually does not have so much koji powder included. That's a good thing. Miso won't be ready for a year. That's a good thing too.

    - Bob

    "Good quality"

    The koji was delivered on time and immediately started to make my miso ferment.

    - Ray

  • Organic Brown Rice Koji

    This organic brown rice koji is a natural inoculator for making miso, shoyu, and many other Japanese specialty fermented foods. Made in small batches.
    • Makes miso, shoyu, amazake, koji pickles, and more.
    • Store in a cool, dry place between batches.
    • Contains 17.6 ounces (500 g) Organic Brown Rice Koji.

    Organic Brown Rice Koji


    • Organic brown rice, Koji spores (Aspergillus oryzae), Japanese naturally cultured organic brown rice

    Organic Brown Rice Koji


    "I love this Koji Rice!"

    I get this nearly every week because it is so hard to find except in the internet. I make my own amazake and it has not led me wrong. My only complaint is that it is not sold in larger quantities so I have to get multiple bags! Thanks so much!

    - Angelia


    Your cultures have always worked for me. Consistent and reliable.

    - Joshua

    "Great Miso"

    I've made 2 batches of miso using your brown rice koji. The first was a chickpea miso, the second a brown rice miso. Both were outstanding successes. As mentioned above, I wish you offered Koji in larger quantities so I don't have to buy multiple bags. Want to also mention that your instructional materials are great!

    - Judith

    "Works With Way Less Koji"

    Didn't follow directions at all. Used 2 cups of millet and cooked it to porridge consistency. Mixed in 6 tablespoons koji. Dehydrated for 8 hours at 140F. Worked out fabulously. Very impressed.

    - Hiroshi

  • Liquid Nigari

    A natural coagulent for making tofu, this Japanese liquid nigari is a convenient choice for the home tofu maker.
    • Use it to make tofu.

    Liquid Nigari


    "Liquid Nigari"

    Got it for Tofu making. Seems good quality and very convenient. Expensive if compare with Nigari flakes but a handy bottle for light Nigari user.

    - Yuki

  • Nigari Flakes

    A natural coagulent for making tofu, these Japanese nigari flakes make a firm, tender tofu. This 1lb bag will make many batches of tofu.
    • Use it to make tofu.

    Nigari Flakes


    "nigari flakes"

    My nigara flakes arrived timely, in pristine condition and the amount will last me all year. Thank you

    - me

    "Nigari flakes 1lb"

    Got it for Tofu making. Quality and price is pretty good. The label doesn't tell how much magnesium is contained per g so have to guess how to use. Otherwise quite satisfied. Note from CFH: Our recipe calls for 1 tsp. of Nigari Flakes to 2 quarts soy milk. http://www.culturesforhealth.com/how-to-make-tofu

    - Yuki


    Item is great.

    - Bonita

    "Very good product"

    I like this nigari and am using it often in soups and waters for the magnesium. Thank you for the quality food grade product.

    - cshaull

    "Shipped and received as promised."


    - artistmama

    "The best option for tofu"

    I had made tofu in the past with other coagulants. They were "eh" quality compared to nigari flakes. We ate the tofu as a dessert it was delicious all by itself. To get an accurate measurement I put the flakes in a coffee grinder and ground them to a powder. This took a second and the powder melted quickly in the water.

    - Laura

  • Organic Soy Bean Sprouting Seeds

    These organic yellow soy beans are a versatile staple in a cultured kitchen. Since they're hulled, they're a great choice for fermenting.
    • Use to make tofu, soy milk, natto, bean sprouts, tempeh, and more.

    Organic Soy Bean Sprouting Seeds


    "Sprouted quickly!"

    These beans are great. In a few days they showed the sign of sprouting! I'm afraid the previous reviewer did not do right. I soaked the beans for overnight, drained and rinsed. Then soaked under the cover (shutting sunlight). Repeated "drain and rinse" twice a day. If you over-soak Soy, they may sprout poorly or even rot. They need oxygen. Will order again!.

    - Yaeko


    Not sprouting at all CFH Response: I am so sorry that you are having trouble with your Soy Bean Sprouting Seeds. Please contact our Customer Support. We would be happy to help you get things working again.

    - Thanks

Equipment & Accessories
  • Mitoku Home Tofu Kit

    This kit contains supplies to make tofu at home: a handcrafted Japanese cypress tofu box, a cotton straining bag, and enough liquid nigari for 24 batches of tofu.
    • Use it to make tofu.

    Mitoku Home Tofu Kit


    "Mitoku Home Tofu Kit"

    I would have ordered this years ago if I had known it would be this easy to make tofu. Now I have fresh, organic tofu anytime I want it.

    - Silkweaver

    "Tasty "

    Easy to use!

    - Dawang

    "Made in Japan"

    I was happy to find a wooden mold made in Japan. A bit pricey as others as suggested, but looks like a great investment and like much better than what I was using before. I'll update once I've tried to make a batch.

    - Hiroshi

    "Quality Japanese Product"

    I've made two batches, with the next being better than the previous one. Instructions are accurate and result in amazing tofu. Totally worth it. The wood dries up well and holds up great so far.

    - Hiroshi


    It was as easy as making farmer's cheese. And a far superior product than store bought. A five-star product all around!

    - Bonnie

    "[email protected]"

    It is a bit pricy but that likely has to do with import costs. The wood and straining materials are strong and well crafted. Overall I am pleased with this item however the instructions given are not so good first they go only by grams which takes a little trouble/research to convert 500g of Soybeans = roughly 3 Cups. I also advise to halve the recipe they provide and divide that when pureeing the soy beans. Overall just buy a tofu cook book and use the recipe and suggestions from the book which are more substantial and can help you troubleshoot if you have problems. I have and recommend "The Book of Tofu and Miso" which also provides recipes for the byproducts of making the tofu too.

    - Brett Leone

  • Organic Cotton Nut Milk Bag

    This 11" x 14" organic cotton bag is perfect for making nut milk and soy milk, but we also love it for straining whey from homemade yogurt, cheese, kefir, and more.
    • Use it for: straining nut milks, cheese, yogurt, and more.

    Organic Cotton Nut Milk Bag


    "Organic Cotton Nut Milk Bag"

    I had been searching for an organic bag and so thankful to have found it on your website. I'm using it to hold my cabbage for sauerkraut. It keeps it under the juice and when I'm ready to us it I just pull it to the top and the juice is left behind. I love drinking the juice without the kraut.

    - Lily

    "Best nut milk bag I have bought "

    This was a great nut milk bag - and the price is the best I've seen. My milk tasted better after using this and I think because the cotton is organic - it really makes a difference! Am definitely going to buy more.

    - Amy

    "Great for Almond Milk"

    I had been looking for nut milk bag so that I could make my own almond milk. I love that it is organic as well! The bag works perfectly and I love the way my homemade milk tastes.

    - Brittleby

    "Indispensible! "

    This simple bag is a must have for making your own homemade nut milks. I've tried other types of strainers, but this simply works the best!!!

    - Melissa

    "Great nut milk bag!"

    I have been soo happy with this bag. I had been looking online for a while and didn't see anything I felt was good quality for a good price until I found this bag. I am very happy with it thus far and it looks like it is holding up well.

    - Angie

    "Worth more than price I paid"

    I was looking for organic bags to make hemp oil for my best friend that had breast cancer. These bags were perfect for it. Very sturdy and great quality. Most other bags on other sites were going for $8 or more and I thought those were better in quality but it ends up they were thinner. These were perfect and not thin at all.

    - Donna Jay

  • The Tempeh Cookbook

    More than 100 kitchen-tested recipes show how easy it is to cook with tempeh and get more protein, B vitamins, niacin, and iron.

    The Tempeh Cookbook


    "Good starting out book"

    This little book is a good starting point for someone who knows nothing about cooking with Tempeh. We have tried several of the recipes and they have turned out great. A good little investment. Shipping was fast and arrived in good condition. Quite pleased.

    - Peg