A Closer Look: Tempeh Starter

tempeh

“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.” -Haiqing

Today we are going to take a closer look at Tempeh Starter.

Product Highlights

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.


Product Q&A

Q. How many grams of starter per package please?

A. This starter has not been measured in grams, but it contains one US tablespoon of starter. This is enough to make 4 batches of Tempeh.


Q. Is this product made with organic NON-GMO ingredients?

A. The tempeh starter is not certified organic, but is made with non-GMO ingredients


Q. Will tempeh made with this starter sporulate (i.e. will it form black spores if incubated long enough)? Reason I ask, I see Belgium is the source and there is a well-known Belgian distributor who sells a mutant strain that doesn’t sporulate. This is supposedly a benefit, but harvesting spores is my preferred method of propagating the tempeh culture (rather than backslopping which is what kerry is referring to).

A. According to our information, the tempeh strain we sell will sporulate, but not generally within the 36- to 48-hour normal incubation period. A 3 to 4 day incubation may produce the black sporulation you are looking for.​


Learn more about Tempeh Starter

Shannon

Shannon is a mama to four small children, homesteader, freelance writer, and picture-taker. She lives with her husband on their off-grid homestead where they make and eat kefir, kombucha, sourdough, and fermented vegetables.

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