Now you can make delicious tempeh at home! 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.
Benefits:
Each box contains 4 packets of starter culture.
Tempeh is fermented at 88°F (31ºC), the normal outdoor temperature in Indonesia.
Manufactured in Belgium.
This traditional food often replaces meat in dishes and can be sliced, marinated, or seasoned as desired.
Tempeh Starter Culture Ingredients
Rice, Soy beans, Rhizopus Oryzae Culture.
Does not contain MSG or preservatives.
This product contains no GMO ingredients.
Tempeh Starter Culture Allergen Information
Packaged in a facility that produces products containing soy and dairy.
Gluten-free
Non-GMO
Directions: Tips & Tricks inside box and online www.culturesforhealth.com
No problems at all with product and shipping, had a bit of trouble with a discount code but customer service resolved it right away. Will definitely be a return customer.
A
Amelie
The instructions are clear in the packet.
A
Amelie
The instructions are clear in the packet.
C
Charles Hays
Excellent Tempeh Culture
I have been using this tempeh culture for a while now. I have been making tempeh for 20 years, and the current supply chain disruptions as well as Gem Cultures no longer carrying tempeh culture made it almost impossible to source cultures until recently.
I treat this as "spore culture" which is to say I inoculate a batch of prepared rice and let that grow in my ferment reactor. Then I can harvest a large amount of koji from just one of the four spore packets in the envelope. I use the koji to inoculate soybeans or other bean/pulse substrate.
Expanding the culture in this way allows me to make approximately 30 kg of tempeh from each original spore culture envelope, or approximately 120 kg of tempeh from each package of this culture.
I highly recommend this culture. For information on making good tempeh, consult "The Book of Tempeh" by William Shurtleff and Akiko Aoyagi as well as "Miso Tempeh Natto and Other Tasty Ferments" by Christopher and Kristen Shockey.
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