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Make own tempeh
It is very easy and rewarding to make tempeh at home. All you need are some soybeans, a bit of tempeh starter and a warm place to incubate.

Feedback from users about making tempeh

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
Hiya
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,
rich
Sami - 30/10/2004
Hello!
Success..it was very easy.. thanks!
24 hours it took complete..
Sami
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.
Thanks again,
Brian