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Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks

4.3 out of 5 stars 448 ratings

Price: $10.61 ($25.26 / Ounce) $10.02 ($23.86 / Ounce)

Enhance your purchase

  • INCLUDES: 4 packets of tempeh starter spores (rice, soybeans, Rhisopus Oryzae culture) and detailed instructions for making your own authentic tempeh. Each packet cultures 2 cups of dried beans, which translates to about 1.5 pounds after soaking, boiling, and culturing.
  • AUTHENTIC TASTE: Tempeh is a delicious Indonesian dish made by fermenting soybeans so that mycelium knits them together and produces a sort of cake with a nutty, smoky, mushroomy flavor.
  • VEGAN PROTEIN: One of the best homemade meat substitutes you could ask for, finished tempeh can be marinated, sliced, fried, or however you would prepare meat. Put in sandwiches, soup, or level up with vegan bacon or meatless chicken nuggets!
  • VERSATILE: This incredible plant based protein is traditionally made with soy beans, but can also be made with black beans, garbanzo beans, mung beans, or adzuki beans, to name a few.
  • HEALTH BENEFITS: In addition to boasting 2.5x the protein of tofu, tempeh is a great source of calcium, riboflavin, magnesium, iron, phosphorus, and manganese; and as with all fermented foods, contains probiotics for digestive health.

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Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks

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  • Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indones
  • +
  • Soymerica Non-GMO Soybeans - 7 Lbs (Newest Crop). Identity Preserved (IP). Great for Soy Milk and Tofu. 100% Product of USA
  • +
  • Cultures for Health Soy-Free Tempeh Starter Culture | Healthy Meat Alternative, Soy Alternative | DIY, Vegetarian, Cultured P
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Product Description

Tempeh or not tempeh: A question you'll be glad to answer with "Yes!"

round roll of tempeh on a cutting board with a knife and a couple slices cut off

What is tempeh, exactly?

Tempeh, which is typically made from soybeans, originated in modern-day Indonesia. Tempeh is a rich food that tends to be filling, and is often marinated and fried, or used as a meat substitute. Tempeh has a mild, nutty taste. Some people also describe the flavor as mushroom-like or meaty. The longer it is cultured, the more pronounced the flavor.

To make tempeh, soaked, hulled, and boiled soybeans are inoculated with Rhizopus molds. The inoculated beans are kept at a steady temperature, allowing the mold to form spores that partially digest the beans and form a network of strands that hold them together in a firm cake. The resulting tempeh is more digestible than unfermented soy, as the fermentation decreases oligosaccharides and phytic acid.

Tempeh can be stored in the refrigerator for up to 10 days and can be frozen up to 12 months for longer storage. Tempeh can also be dried for longer storage. To dry tempeh, slice and arrange on dehydrator sheets. You may choose to season them as well. Dry until firm or crisp. As with other foods, the more moisture is removed, the longer tempeh will store. Keep in a tightly sealed container in a cool, dark location.

tempeh starter culture soy free tempeh starter culture natto spores vegan protein bundle, tempeh and natto no worries bundle, water kefir grains, gluten free sourdough, vegan yogurt, soy free tempeh
Tempeh Starter Soy-Free Tempeh Starter Natto Spores "Vegan Protein" Bundle "Conscious Diets" Bundle
Includes: 4 packets starter culture 4 packets starter culture 4 packets natto spores 4 packets tempeh starter + 4 packets natto spores 4 packets soy-free tempeh starter; 4 packets vegan yogurt culture; 1 packet water kefir grains; 1 packet gluten-free sourdough starter
Amount you can culture: 8 cups dried beans 8 cups dried beans 8 cups dried beans 16 cups dried beans 8 cups dried beans (tempeh); 8 gallons of milk (yogurt); infinite kefir and sourdough
How much it makes: 1.5 lbs tempeh 1.5 lbs tempeh 24 cups natto 1.5 lbs tempeh + 24 cups natto 1.5 lbs tempeh; 4 gallons vegan yogurt; infinite kefir and sourdough
Length of time to culture: 30-48+ hours 30-48+ hours 24-36 hours 30-48+ hours for tempeh; 24-36 hours for natto 30-48+ hours (tempeh); 16 hours or less (vegan yogurt); 24-48 hours (water kefir); ~1 week to activate
tempeh FAQs / frequently asked questions

Here are just a few of the most frequently asked questions for those making tempeh for the first time.

What special equipment do I need to make tempeh? First, you'll need plastic bags, or banana or palm leaves. You'll also need a space that can maintain an 85 - 91°F temperature for at least 12 hours. Lastly, whatever equipment you use must allow some air exchange to the culturing beans.

What can I use to incubate tempeh? A large cube-shaped dehydrator; a bread proofer with temp controls; an oven with low temp setting or just the light turned on; cupboard with low-level heat source; a cooler with warm water bottles or hand warmers; etc.

What kind of vinegar should I use? Rice vinegar is traditional, but white distilled is another great choice; you can also use pasteurized apple cider vinegar.

How do I stop the culturing process? Since tempeh produces its own heat, it will continue to culture unless you halt the process. There are several ways to do this: refrigerate (keeping cakes separate); plunge in boiling water for 30 seconds, wrap well, and freeze; or bake at 350°F for 20 minutes.

tempeh FAQs / frequently asked questions

You have questions? We have answers!

five things I wish I'd known before making tempeh

Tempeh can be tricky when you start out, so here are some tips & tricks from our experience

tempeh tacos

Next Taco Tuesday, add a vegetarian spin with this tasty tempeh recipe

tempeh thai curry

This simple, delicious Thai recipe can be made using your very own homemade tempeh.

Product details

  • Is Discontinued By Manufacturer ‏ : ‎ No
  • Product Dimensions ‏ : ‎ 3.88 x 1.75 x 6.18 inches; 1.13 Ounces
  • UPC ‏ : ‎ 814598020360
  • ASIN ‏ : ‎ B016C02XUQ
  • Customer Reviews:
    4.3 out of 5 stars 448 ratings

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Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition.

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Customer reviews

4.3 out of 5 stars
4.3 out of 5
448 global ratings

Top reviews from the United States

Reviewed in the United States 🇺🇸 on December 12, 2018
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5.0 out of 5 stars Delicious results with the help of a good culture
By carly on December 12, 2018
I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind.

I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz:
1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier.
2. I also used raw organic apple cider vinegar instead of distilled white vinegar.

For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours.

Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad.

Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.
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Reviewed in the United States 🇺🇸 on July 17, 2022
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5.0 out of 5 stars Made some tempeh at home and loved it
By Alan Walker on July 17, 2022
My first attempt at making tempeh, decided to dye the beans purple, green and gold - just for fun. Turned out very pretty and was delicious (pan fried, served over salad). Fermentation was in in ziploc bags, just put them in the oven with the light on. First day, pretty much nothing happened, and then the next day it turned out perfect. I will be buying this starter again!
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Reviewed in the United States 🇺🇸 on July 3, 2019
2 people found this helpful
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Reviewed in the United States 🇺🇸 on March 23, 2017
21 people found this helpful
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Top reviews from other countries

Michael Ham
5.0 out of 5 stars Worked great. Love to make my own combinations.
Reviewed in Canada 🇨🇦 on September 19, 2019
9 people found this helpful
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Buster
1.0 out of 5 stars $10 per Teaspoon!!!!!
Reviewed in Canada 🇨🇦 on July 29, 2022
One person found this helpful
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Stéphane Lapointe
4.0 out of 5 stars Bon, mais trop chère pour la quantité fournis.
Reviewed in Canada 🇨🇦 on August 25, 2022
Mindap
4.0 out of 5 stars I think I'll just buy tempeh
Reviewed in Canada 🇨🇦 on October 20, 2020
2 people found this helpful
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Leïla Raison-Legros
5.0 out of 5 stars I made a very good tempeh! Tips
Reviewed in Canada 🇨🇦 on October 27, 2017
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5.0 out of 5 stars I made a very good tempeh! Tips
Reviewed in Canada 🇨🇦 on October 27, 2017
It worked wonders thank you!
I followed a recipe similar to the one on the packaging on YouTube . I made a very good tempeh !
Tips: make you tempeh culture in you oven with the light on and the door slightly open!
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