Tempeh Starter Store
Tempeh (TEM-pay) is a cultured soybean cake. Its tender, chewy consistency makes it a versatile meat substitute. Tempeh can be grilled, deep-fried, sauteed, steamed, baked, grated or microwaved and holds its shape very well.
How Tempeh is Made
Tempeh is made by cooking and dehulling beans or grains and inoculating them with the Rhizopus mold which binds the soybeans into a compact white cake. The product is then incubated, causing the beans to be bound together in a solid fermentated cake. Incubation makes the cakes tasty and digestible. Tempeh has been a staple food in Indonesia for centuries.
It's easy to make tempeh at home at a very low cost. Soybeans are soaked overnight, cooked for about 30 min and mixed with tempeh starter. After 28 to 32 hours incubation you have delicious fresh tempeh. Starter kit can produce more then 10 lbs tempeh.
- 6 cups of whole soybeans, dry
- 2 tablespoons white vinegar
- 2 teaspoons tempeh starter
Soak the soybeans in 1 gallon water
overnight. If you use whole soybeans you should
split them by squeezing them with a kneading
motion or a kitchenmachine.
Stir gently causing the hulls to rise to the surface, then pour off water and hulls into a strainer. Add fresh water again and repeat until most hulls are removed. Don't worry if a few hulls remain attached, this happends also in the traditional way, in a way it adds a taste to your Tempeh
Put the beans in a cooking pot and water to
cover the soybeans, and cook for 30 min. Drain
off the water and dry the soybeans by wrapping
the beans in a cheese cloth, or paper towels,
until most of the moist is gone, and the beans
Allow the soybeans to cool down until "hand temperature" and add the vinegar, this is done to make the beans steryl for bacteries.
Sprinkle the soybeans with 2 teaspoons of tempeh starter. Mix with a clean spoon for about 1 minute to distribute the tempeh starter evenly. It's very important to mix the tempeh starter very well: it reduces the risk for spoilage and the fermentation will be faster.
Take 2 plastic bags 11" x 8 " and perforate
them with holes at a distance of about 1 cm by a
thick but sharp needle. Do not use a normal
needle, because they are to thin, and will not
allow to much air for circulation, this is very
important for continue grown and breathe of the
Divide the soybeans in the two bags and seal them. Press them flat, making sure that the total thickness of the beans is max 1 inch. Place the packed beans in an incubator at 85-90 F or at a warm place for about 28-32 hours during which the tempeh fermentation takes place. Then the container should be filled after 12-14 hrs completely with white mycelium, turn the heat source down,and after 28 -32 hrs your tempeh will be done!
When ordering our tempeh starter we will
include in your order a detailed instruction how to make your
own tempeh, and much more. Now you know how to
make your own tempeh we hope that you will enjoy
the home making of tempeh and ofcourse cosuming.
If you have questions about how to make tempeh,
please do Email us at Tempeh Starter.
We offer Wise.com Payments at checkout. Our Tempeh Starter stays potent for months and years! Shipping is depending on location Visit our F.A.Q. section for more Information and Questions.
We provide clear instructions how to use our tempeh starter, and make perfect white tempeh in no time. Do not spent a fortune in Healh Stores, make your own tempeh at home now !
Our Tempeh Starter is of the highest quality and produced perfect white tempeh. Our starter is very potent, so you will need a small amount to produce a lot of Tempeh, this also saves on shipping costs. Please visit our shopping basket for more fermentation and yeast products, as Ragi Peuyeum (fermented Casava),Rice wine yeast, Ragi Ketan (fermented black rice) and more...