Tempeh is a well-known, nutritious, healthy and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans.
Tempeh starter culture | make your own tempeh
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Out of stock
What is tempeh?
Tempeh is a well-known, nutritious, healthy, and tasty fermented soybean cake from Indonesia. You make it from soy beans, but it also works well with other beans. In many cases the result is even tastier. Our tempeh starter is the original Indonesian variety with both Rhizopus Oligosporis and Rhizopus Oryzae fungi.
Content of our tempeh starter
- Content 25 grams, enough for 15 kg of tempeh
- Ingredients: rice flower, Rhizopus oligosporis, Rhizopus oryzae
- Storage instructions: best kept in the fridge for at least 6 months, more than a year in the freezer
- Country of origin: Indonesia
- GMO and salmonella free
- Allergens: none
Need larger amounts of tempeh starter?
Contact us, and we will set you up.
How to make your own tempeh from our tempeh starter
- 4 1/2 cups hulled soy beans (if using beans with the hulls intact, see below for extra steps)
- 2 tbsp. Vinegar
- 2 ½ tsp. Tempeh Starter
Steps to make your own tempeh:
- Soak the beans: Place the beans in a large bowl of water with an extra 3 inches on top. Leave it over night or for at least 12 hours.
- Boil the soybeans for one hour or more to cook. If using a pressure cooker for about 45 min.
- Dehull the beans by slowly rubbing the beans together in plenty water. The hulls will start to flow on top. Scoop them off.
- Discard the cooking water and dry the beans (either using a towel to pat them dry or setting over low heat in the pot to evaporate the water off the beans). It is important for the beans to be dry to the touch, as too much moisture can ruin the batch.
- Place the beans in a dry bowl and allow the beans to cool to skin temperature (appr. 37˚ C)
- Add the vinegar and mix well.
- Add the tempeh starter and mix well to evenly distribute the starter in the beans.
- Place the beans in two vented plastic bags (e.g. ziplocks ) with needle-size holes poked through for ventilation. The beans should be 1 – 1.5 inches thick. Make sure the bags “fits” and is not too big, and press the beans flat up to the corners of the bags.
- Incubate the beans at 25-25 °C for 24-48 hours.
- Check the beans after 12 hours. At this point in the process the fermentation will cause the beans to generate their own heat so you will normally need to reduce or even eliminate the external heat source. Be sure to use a thermometer to check the actual temperature.
- After 24 hours or so, the white mycelium will start to cover the surface of the beans. Over the next few hours the white mycelium will grow through the beans and will smell nutty.
Online English spoken workshop ‘how to make your own miso’
During this online master class, Dutch foodwriter and fermentation expert ‘Meneer Wateetons’ will teach you how to make your own miso. Thanks to a special form of fermentation, two very modest and rather boring ingredients come together to form one of the most beautiful, complex substances on earth. Mister Wateetons tells you exactly how that fermentation works and what you need for it, how you can make miso at home from now on, how you can speed up the process of making miso, how you can vary endlessly on these two basic ingredients and what kind of cool things you can do with miso. Click here for more info.