Raprima Tempeh Starter ( Contains Rhizopus Oligosporus , rice powder) 500 Gr.
One kg of dry soybeans prepared as directed will make 1.5 kgs of tempeh. Preparation time is less than 2 hours. Incubation time is about 24 hours at 85 F - 89 F (32 C).
Kept cool and dry, Culture (starter) has 12 month shelf life at full potency if kept dry in the refrigerator, and years if kept in the Freezer.
Usage of tempeh starters ratio: 1kg soy beans : 2 grams starter – 1 tablespoon vinegar.
Raprima tempeh starter is a Rhizopus Oligosprus based tempeh starter, produced in a controlled , totally safe environment and regularly tested by the Government. Daily used by more than 300.000 tempeh producers in Indonesia , not to mention thousands of international tempeh producers
Raprima tempeh starter is for the serious Tempeh makers, contains rice powder, as media, and Rhizopus Oligosporus spores, made by Raprima, a welknown commercial tempeh inoculum starter from Bandung, Java.
This Raprima Tempeh Starter Kit can produce 200 Kg. tempeh from beans, with 2 grams of starter, accordantly to the producer 500 grams could make 440 Lbs fresh tempeh per package.
Does NOT contains MSG, SOY products, and is GMO free!
Raprima has been registered with, and has a product number (ML number) by the Food and Drug Control Agency, as all of our starters. Raprima is sold with factory sealed bags, is strickly controlled by the Health Department.
Raprima tempeh starters are designed to process beautifull standard tempeh, with lots of spores, to give it the original taste of tempeh from Middle Java, and is pure vegetarian.
The Tempeh culture contains spores of Rhizopus Oligosporus, Rice powder, needed as a medium, which makes a beautifull standard Javanese tempeh, and keeps the traditional taste!
Our prices and shipping are the best, this product is for the serious tempeh maker.
Starter does not contains any animal products!.
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.
The flavor is probably unlike anything the western palate has tasted before. It is chunky, with an alarming soft pebbly texture. The flavor is meaty with a little bit of tartness -- somewhere between a ripe mushroom and tofu. When deep fried, the outer skin gets crunchy and harbors the full intensity of the seasonings you put into it.
Now you can make your own Tempeh, just order our Tempeh Starter, we include clear instructions. Shipping is cheap, and soon you will be eating your own tempeh.
Contains: Tempeh Starter (Rhizophus Oligosporus Culture), Rice Flour. Does not contain MSG or preservatives. GMO free.
This product is manufactured, and packaged in an external facility that NOT produces wheat, dairy, nut, or fish products.
Storage: This starter culture should be stored in the freezer for long-term potency.