Cultures For Health · 3 g
Tempeh Starter Culture
What it is
This is a specially cultivated blend of Rhizopus mold spores, designed to ferment cooked soybeans into tempeh. The spores are dried and dormant, ready to be activated by moisture and warmth. When introduced to cooked soybeans, the mold grows, binding the beans together into a firm, cohesive cake. This fermentation process transforms the soybeans, making them more digestible and creating a unique texture and flavor.
How people cook with it
Tempeh starter is essential for anyone looking to make homemade tempeh.
- Fermenting soybeans
- Making homemade tempeh
- Starting a fermentation project
To use, you will first need to prepare your soybeans by soaking, de-hulling, and cooking them until tender but not mushy. Once cooled and drained, the soybeans are inoculated with the tempeh starter. This is typically done by sprinkling the starter powder over the beans and mixing thoroughly to ensure even distribution. The inoculated beans are then placed in a breathable container, such as a perforated plastic bag or a tray covered with a breathable cloth, and incubated at a consistent warm temperature for about 24 to 48 hours. During this time, the mold will grow, forming a white mycelial network that binds the beans together.
How it differs from similar foods
Unlike other fermented soy products like tofu or natto, tempeh undergoes a mold fermentation that results in a firm, dense cake. The texture is distinctly chewy and nutty compared to the softer textures of tofu.
Who it is for
Home cooks interested in traditional fermentation methods and plant-based cooking will find this starter useful.
How to keep the rest
Store the tempeh starter in a cool, dry place, such as a refrigerator or freezer, to maintain the viability of the spores. Keep the package tightly sealed to prevent moisture absorption. Proper storage ensures the starter remains active for future use.