Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks

These were absolutely delightful. I was surprised by the spores that were in the packets. I made a tempeh with mung beans, rice vinegar, wakame & this starter wrapped in banana leaves. It tasted like a mix of porcini, chanterelle & portobello mushrooms once air fried, or roasted. I'm a little upset that I didn't have ikura, or truffles on hand to go with it. Would definitely purchase again. One caveat about this is that the directions stated that the fermentation process takes 72 hours. Would allow for more time in temperate environments (between 60-80F with no relative humidity) since it took between a week & a half to 2 weeks for the tempeh to ferment.

I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind.I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz:1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier.2. I also used raw organic apple cider vinegar instead of distilled white vinegar.For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours.Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad.Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.

I'm pleased with this tempeh starter! The result was perfectly white tempeh with a wonderful flavor.I deviated a bit from the instructions, using perforated containers for better aeration and setting up a special mini-greenhouse with 80% humidity and a temperature of 29-31°C. The full fermentation took 3.5 days.The only thing is, I find the product quite expensive. However, I haven't tried starters from other brands yet, so I have nothing to compare it to.

I noticed this tempeh starter is very fine which is a good thing to spread more evenly. I have good success using this to make tempeh. But after I stored in a frig for a while, maybe 2 months, the later batch works not as great. Not sure if it is short for life of its potency or not. Also the instruction in terms of quantity of usage is much higher than it needs to be. ( I experimented with less starter still worked. ) And the temperature listing on the package is also very conservative, causing me a lot of stress. By accident, I have batches over 91 up to 100 or more, have no problem at all. ( though I do not recommend, but it showed to me 91 is way too conservative) I feel they could work on giving more notation for new comers who try to make tempeh. I was very stressed out based on their instruction that was unnecessary. If one can hold at 95 steadily, not problem at all.

There were four packets in the shipment. Each fermented two cups of soy beans. Step by step instructions on making reopen was included. This was my first time making reopen and cultures for health insured my first time was a success. Thank you Cultures for Health.

I'm experienced in making tempeh and I tried two seperate batches of this stuff and got none or very little white spores and I got green yellow and black mold.There is a product I used to buy off Amazon that had the same link (it's different as it worked AND was cheaper (7.99) and the packaging was different). I cant find that product anywhere.When that product dissapeared I decided I was going to make my own starter since this stuff is so expensive, but i need a successful batch of tempeh first. I've made tempeh successfully many times with other products and NEVER had this problem.After having a second wasted batch of soybeans due to this product, I bought a different brand of culture off an ebay store. Cheaper and more culture.Update. The other brand worked great and produced a beautiful batch of tempeh. I then produced my own starter culture which I just made another batch of tempeh from. Making your own is easy and waaaaay cheaper. (if you can make tempeh you can make your own culture).I recommend Google making your own which is what I'm doing from now on.