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

So I didnt have soybeans. But I found Garbanzo beans. Used the same recipe that came with the packets. I used Rice vinegar by the way. Just let it sit in the oven with the light on and it was done in 36 hours.So I sliced this stuff, and boiled it in chicken stock. Strained it and let the moisture steam off. Once dry I fried in Avacado oil. 5 min each side.O.....my.....HEAVENS. Even my 7 year old ate this stuff. Zero funk or bitterness. No wonder the eat the crap out of this stuff in Indonesia. I just bought Tempeh by the way at Trader joes and it was horrific and bitter. Anything I cooked it in took on a weird funk. Not this stuff. Was pure heaven. Deep fried goodness.Edit:: Here is some Pinto Bean Tempeh, Like I said wish I had some non GMO soy but if you follow the recipe given, this stuff likes to colonize alot of different things. Just add rice for a complete protein and you are golden.And another photo has some black beans. This stuff works on anything. Just follow the directions.

The culture starters came with clear instructions. This was my first tempeh fermentation and it went beautifully! I did a pound of soy beans. I used an aquarium heater and kept the water in my incubation chamber at 88*F. I checked the soy beans themselves as they developed the mold and after 24 hours they were up to 94*F so I turned off the heater and it finished in the next 12 hours with final temp of 90*F. So, watch your temps. The culture works great and the tempeh is delicious. Made a grilled cheese with some onion, mushroom, chard, and tempeh this afternoon!!!

I noticed this tempeh starter is very fine which is a good thing to spread more evenly. I have good success using this to make tempeh. But after I stored in a frig for a while, maybe 2 months, the later batch works not as great. Not sure if it is short for life of its potency or not. Also the instruction in terms of quantity of usage is much higher than it needs to be. ( I experimented with less starter still worked. ) And the temperature listing on the package is also very conservative, causing me a lot of stress. By accident, I have batches over 91 up to 100 or more, have no problem at all. ( though I do not recommend, but it showed to me 91 is way too conservative) I feel they could work on giving more notation for new comers who try to make tempeh. I was very stressed out based on their instruction that was unnecessary. If one can hold at 95 steadily, not problem at all.

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.

I'm experienced in making tempeh and I tried two seperate batches of this stuff and got none or very little white spores and I got green yellow and black mold.There is a product I used to buy off Amazon that had the same link (it's different as it worked AND was cheaper (7.99) and the packaging was different). I cant find that product anywhere.When that product dissapeared I decided I was going to make my own starter since this stuff is so expensive, but i need a successful batch of tempeh first. I've made tempeh successfully many times with other products and NEVER had this problem.After having a second wasted batch of soybeans due to this product, I bought a different brand of culture off an ebay store. Cheaper and more culture.Update. The other brand worked great and produced a beautiful batch of tempeh. I then produced my own starter culture which I just made another batch of tempeh from. Making your own is easy and waaaaay cheaper. (if you can make tempeh you can make your own culture).I recommend Google making your own which is what I'm doing from now on.