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

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.

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.

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.

The instructions reminded me of Hitchhikers Guide to the Galaxy (DON"T PANIC in large friendly letters) as the first thing highlighted is "You can do this". Following the simple instructions would seem to be paramount (for example, making sure the beans are dry to the touch before mixing in vinegar and starter).I used a glass oven dish as my container, set it directly on a heating mat that would normally be used for starting garden seeds, set the mat's temperature probe outside the dish but next to the glass, set thermostat up around 91-93 degrees, laid a doubled up bath towel over all this. I came up with the right temp setting on the plant mat by checking the beans regularly with a kitchen thermometer (so your results may vary!). The following morning the bean mass was self-heating (much higher than the plant mat was set for) and had good growth so I was able to turn the plant mat off.Next time this will all be easier as I'll know the right plant mat settings and won't need to check the tempeh temperature as often.As an aside, I've had soy bean tempeh from a commercial source, but I was interested in something a bit different. I used chickpeas (garbanzos) on my first attempt as I expect I will like the flavor and texture better. Another 24 hours or so will tell that tale.

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.

Wasted one lb of soybean and another pound of chickpeas.I followed the youtube video step by step. To make it a big acid env, I added a teaspoon of apple cider vinger with the starter. Put the beans (cooked and dried) into incubator which is mostly for yogurt. After 48 hours there seems a lay of white on both soybean and chickpeas. After 72 hours they stayed the same. After 96 hours there is no more mold created. The beans looked the same and they did not smell bad or looked dark but I am afraid it wont be good for eating as nobody said it needed 96 hours or longer to make tempeh. This 4 bags, none of them worked for me sadly.