Wira Tempeh Starter with Rhizopus Spores (Ragi Tempe) 17.50 ounce - High Protein Rhizopus Tempeh (Rhizopus Oligosporus) - DIY Plant Based Meat, Gluten Free, Non-GMO

Works better (faster fermentation), less waste, and the results taste better than the expensive single-batch packets I've tried. One teaspoon is plenty for 2 cups of dry beans (after hydrating them, of course). There's enough in the bag for at least 150 batches of that size! There are no instructions on the bag, but there are plenty of websites with detailed instructions for fermenting tempeh from a starter. I store the opened vacuum bag inside a gallon-size freezer bag in the freezer. I expect this to keep it viable for at least a year - I'll add a note here if it dies before then. Consistently finishes in about 36 hours for me, when incubating in a bread proofer at 88 °F (usually I turn the proofer temperature setting down a few degrees after 24 hours, when the mycelium is clearly visible, to avoid excessive self heating). Tempeh culture can be propagated, but at this price for starter, it's not worth the hassle to me. As long as this is still available when I run out, I'll just buy another bag.

arrived safely, expired still long way around 2028 and work wonders on my tempe. this is my first time trying to make my own and im happy with the result thank you for the starter!

You can make excellent tempeh at home using this starter. This starter is vigorous and inexpensive but comes with no directions to use. I use one teaspoon of starter to 2 cups dry beans. I like the beans from Laurasoybeans.com but any soybeans will work. Homemade tempeh is much better than the store bought stuff. Making tempeh is a learning process and a project that takes a couple of days. I watched a lot of YouTube videos and failed a couple times at first but have it down pretty well now. Guidelines: Bring 2 cups of dry soy beans to a boil then let them soak at least four hours. Some use hands to rub the hulls off the beans. This way takes 30-40 minutes. I use a potato masher to dehull the soaked beans. It takes about 5 vigorous grinding minutes. Then use multiple rinses to float and skim the hulls off and discard them. After this, boil the beans for 30 minutes. Drain the beans then spread them on a towel on a baking sheet to dry and cool. Once below about 90 degrees, stir beans WELL with 2 tablespoons of vinegar. Then stir in one teaspoon of starter WELL. Bag them in ziplock bags and press them flat. Pierce holes all over both sides of bags about an inch apart. I use a toothpick. Lay bags on a wire rack. Put them some place they'll be at about 88 degrees till tomorrow. I put them in an unheated oven with just the oven light on. An Instant pot on LOW yogurt works too. Be creative. Use a thermometer. After about 20 hours they begin to make their own heat. Take them out of the warm place and let them mature on the countertop. If the tempeh gets too hot for too long (over about 96 degrees) it will die. Sadness. Finished tempeh is white and solid like a brick of brie cheese. Peel off the bag, slice tempeh and cook it. If it gets gray or black areas, this is okay. It's just happy and healthy and making spores. You can still eat it. Stinky or slimy or pink or orange. Pitch it. Try again. Best luck to you.

Eating Tempeh for many decades. Now Tempeh at market has tripled in price. Decided to try DIY. Soy Bean is a labor with dehull and timing the cook off. that was hard part. Finally gave up on the dehull and just used my Kettlebell to smash the soy beans after two day soak. apparently i undercooked as well. regardless, all is well. used my Kenmore oven with 40 or 50 watt incandescent bulb. used plastic lock larger sandwich bags all perforated with my sewing awl. lots and lots of perferations. only started with 2 full cups of soy beans. so, needed 3 plastic sandwich bags about 3/4 inch thick. you know what, using the oven racks as ferment racks was perfect. the tempeh sliced so easily using the "logs" i made. don't get too wrapped up in the "how to." i used one large cusinart stainless pot to soak, mash, vinegar, and and add 2.5 teaspoons of Wira. when i added the Vinegar i let the soy bean sit for an hour. then i added the Wira. Took about 2.5 days. when the white spores start to cover the soy bean, the tempeh really gets warm on its own. i left the oven light on for 2 days. Wira did all the work. Put almost all the Wira starter in the freezer in 3 seperate bags. left out quite a few tablespoons in the little jar for next use. by the way, i'll use split peas or black bean or lentils from now on. however, the soy bean Tempeh sliced up very nice. i'm making small tasty burritos tonight for myself and couple friends using fried tempeh and all the trimmings. Note: if you are on the fence ruminating over making Wira tempeh, stop and order. You can do this. i didn't even use a strainer. just put old tshirt over the cusinart pot and drained. to dry the beans for vinegar and Wira, just tie the beans in a larger old towel and hang up in kitchen or even outside. I really had a sense of accomplishment and saved a million dollars over the market.

Makes delicious tempeh

A rancid odor of old brown rice. Bummer

Tried my first batch, and it did not work on the yogurt setting in Instant Pot. Wasted my first batch. I thought the starter was dead, but decided to give it another go, since it was my first time making tempeh. I have fermented kombucha, yogurt, natto, and cabbage before, i'm not new to the fermentation. After reading the instructions, I realized that the 'normal' yogurt setting in Instant Pot gives temperature that is too high for tempeh. I pressed 'Yogurt' button, then I pressed 'Adjust' button, and saw that it can adjust to: Low (24), Normal (8), and High (boil). I made sure that it was set on 'Low'. Tempeh ferments at 85F-90F, while yogurt needs 120F. Another thing that I adjusted was losing the ziploc bag, since tempeh culture needs air. I put the hulled beans mixed with tempeh starter into a glass storage container about 1 inch thick to ensure it is getting enough air. And last important thing - soybeans need to be dry when adding the starter. I dried them on paper towel shortly after cooking. If beans are wet, the starter won't take. After these adjustments, it worked!! Looking forward to making many more batches!

Good Value!