Customer reviewsAnthony B. - 06/02/2013
This is a returning customer saying that your culture really does kick but. Thanks for not cutting down the purity, it shows. I'll be sure to recommend your services to other interested parties.
Carmen D. - 17/6/2012
Thank you for tempeh starter and Your Information! My first Tempeh :))
Pia B. - 15/06/2011
So far I made wonderful tempeh with your tempeh starter. I came across tempeh in Bali, when my parents in law relocated over there for some time. In Switzerland is nearly impossible to get, so I'm very glad that you provide the starter and it works.
Stephan L. - 25/01/2011
At first I want to thank you for the fast delivery of my test package of Tempeh Starter. I am totally excited about the result, which is a very tasty piece of 100% vegan food! Your Rhizopus did his job very well!
Gene B. - 15/09/2010
Bottom line, your starter is good. No complaints! I'm learning and happy to learn with good product for a good supplier like you. Thanks.
Marcelo B. - 01/09/2010
We successfully grew three lovely batches from the sample we were sent a bunch of weeks ago. We seized the torrid summer madridian weather, so that no temperature set was needed. Here you have some pix from the first batch attached. Thanks a lot for the info and the support!
Gene G. - 25/06/2010
Product received and our recent batch of Tempeh is outstanding!!! Thank you again for providing superior quality starter!
Carl S. - 27/04/2010
A 500 gm batch of soya beans was prepared and split it into 2 equal portions and your Tempeh type A and one from another well known supplier was used for inoculation. Both starters yielded acceptable Tempeh however your Tempeh starter type A appears to be better. The mycelium coverage appears to be thicker and much more consistent throughout both surfaces, the colour is a creamy off white with a waxy appearance, very appealing.
Incubating conditions 88 deg F for 28 hours, as you will note this was slightly too long for the other tempeh starter as there is some slight sporulation. Type A on the other hand looks great.
Thank you for a great product.
Henriette V. - 05/07/2009
My tempeh is excellent. I'm using organic soybeans from Austria and of course your tempeh starter. The CEO of WholeSoy in San Francisco pronounced my tempeh "world class".
Graham - 05/12/2008
Your tempeh starter is superb! No more worrying about when to stop the process because of black spots appearing, so the tempeh is really firm. I have made tempeh for sale twice in the past, the first time over twenty years ago, and I am going to have another go, encouraged by the quality of your starter.
Klaus R.- 11/03/2008
I'm very happy about your tempeh starter. We have very good results all the time. We get here very good bio soya beans from a local farmer, who cultivate them here in the region.
Smith P. - 10/02/2008
My tempeh turned out great! Thanks. I'm Indonesian, so I can't be happier than being able to make my own tempeh, something that I never thought I could do before. Anyway, I would like to say thank you and of course, order more starter. Great job, guys!
Sriherwanto C. - 15/02/2007
From 31 Rhizopus strains that I tested (most of them are from our old collection here in my institute), yours is THE BEST growing ! And I have already singled it out to be the main microorganism used in my continuing research. Thanks...
Markus S. - 17/08/2005
I'm ordering your tempeh starter for a fairly long time now. When I started making tempeh about 8 years ago I ordered the starter from the USA. I also tried some other starter. In the end I've to say, that your starter is really one of the best (or till now: the best!). I'm not producing tempeh commercial for customers any more, only for private use, but still I know some more private and also commercial producers. I have contact to them and if there is an opportunity I would like to promote your starter. Perhaps they will try your product and will like it.
Raj - 09/05/2005
Thank you so much. My first batch came out perfectly--the Rhizopus strain is a strong grower with a nice flavour.
Philip R. - 07/05/2005
When I first started making my own tempeh, I tried using different containers to make it in (soya milk cartons, plastic food containers, ziplock bags). I wasn't too happy with the results, and having to make the airholes was a bit annoying. Anyway, I had an idea that I have been using successfully ever since: I use microwave film, which has holes already made in it. All you have to do is lay the film into some sort of container (e.g. an old margerine tub) with enough sticking out at the edges to wrap the beans. Finally you put the innoculated beans into the container, wrap the film round, then take the package out to put it in your incubator. It works really well, because it has all the advantages of a plastic bag but with the holes already made, and you can form the tempeh into different shapes and sizes by using different containers.
Rich - 13/12/2004
Hi Thanks for sending me the tempeh starter sample- it was absolutely delicious I did have to spend about 1.5 hours de-hulling the soya beans which was a bit of a chore but spoke to a friend of mine who has been making it and he says he got good results without bothering with the removal. He also mentioned that you supply different types of starter culture, could you let me know what these are and how much they cost. regards,
Sami - 30/10/2004
Success..it was very easy.. thanks!
24 hours it took complete..
Brian - 13/2/2004
I made a batch of tempeh last week finally. As far as I can tell the batch turned out successfully. After about 20 hours of incubation in a small room with a heater, the white mould started to appear and then filled in the spaces and started turning grey within a the next few hours. Does this all sound normal? The tempeh has a mild flavour, much milder than some commercial tempeh I have purchased.
Dehulling the soybeans was the most tedious part. Can tempeh be made from defatted soy flakes? How about tempeh from chick peas, black turtle beans or chan dahl? Also, is starter necessary for every batch or can some tempeh from a previous batch be used to innoculate subsequent batches as in yogurt making?
I do appreciate receiving the sample starter and will certainly persue making tempeh a staple in my diet.