Tempeh Starter Instructions - Cultures For Health

Gather first

What you need

Clean, dry equipment and accurate temperature checks give your starter the best beginning.

Soybeans, tempeh starter, vinegar, pot, colander, towel, thermometer, dehydrator and perforated incubation bag

Ingredients

1 packet tempeh starter culture
2 cups dry soybeans or other dry beans
2 Tbsp distilled white or rice vinegar
Fresh water for soaking and boiling

Equipment

6–8 quart pot
Large bowl and colander
Clean towel or hair dryer
Food thermometer
Vented container or perforated plastic bag
Dehydrator, or insulated container and heating pad

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Temperature matters: measure inside the beans, not beside the container. During the first 12 hours, keep the beans at 85–91°F (29–33°C).

Part 1

Prepare the beans

Start the night before. De-hulling and drying thoroughly are the foundations of a firm, evenly cultured batch.

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USING NON-DRY BEANS?Starting with dry beans is preferred. If you are not using dry beans, skip Steps 1-2 and begin with Step 3: Boil for 1 hour.

Done

STEP 1

Soak 10–12 hours

Measure 2 cups of dry beans. Cover generously with fresh water and soak overnight for 10–12 hours. The beans may triple in size, so use a large pot and plenty of water.

Two cups of dry soybeans soaking overnight in a large stainless-steel pot

Plan ahead: begin in the evening and continue the next morning.

Done

STEP 2

Split, de-hull, and rinse

Massage the soaked beans with your hands until the beans are split. The loosened hulls will float to the top. Drain through a colander and rinse repeatedly until the hulls are removed.

Hands splitting soaked soybeans and removing loosened hulls beside a colander

Expect several rinses. Take your time; removing the hulls helps the culture bind the beans together.

Done

STEP 3

Boil for 1 hour

Boil the de-hulled beans for 1 hour. When the hour is complete, discard the cooking water.

De-hulled soybeans boiling in a stainless-steel pot with a one-hour timer and colander ready

Done

STEP 4

Dry completely, then cool

Pat the beans with a clean towel or use a hair dryer on low heat. The beans must be dry to the touch. Transfer them to a dry bowl and cool to lukewarm, 95–98°F (35–37°C).

Split soybeans being patted dry before cooling in a dry bowl to 96 degrees Fahrenheit

Before moving on: no surface water, no wet bowl, and the beans are within the target temperature range.

Done

STEP 5

Add vinegar and starter

Mix in 2 Tbsp distilled white or rice vinegar. Add 1 entire packet of tempeh starter culture and mix very well so the culture is distributed throughout the beans.

A small inner packet of tempeh starter culture and two tablespoons of vinegar being mixed thoroughly into dry soybeans

Done

STEP 6

Pack in a thin, vented layer

Spread the beans in a layer ½ inch thick inside a vented container. A food-safe plastic bag with pinholes spaced 1 inch apart also works.

Soybeans spread one-half inch thick in a transparent food-safe vented container

Airflow is essential: the vents allow oxygen in and release the heat created during fermentation.

Part 2

Culture for 24–48 hours

Start the clock as soon as the inoculated beans enter the warm incubation setup. Some batches can take up to 4 days.

Vented container of inoculated soybeans culturing in a dehydrator at 88 degrees Fahrenheit

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Keep the beans at 85–91°F for the first 12 hours. Place the thermometer probe in the beans, not beside them.

Hours 0–12

Maintain steady warmth

Use a dehydrator. If using an insulated container, place a heating pad near the beans.

Hours 12–24

Watch for self-heating

Fermentation should begin generating its own heat. When you notice the sudden temperature increase, move the beans to a cooling rack at room temperature or another setup that allows airflow.

Hours 24–36

Look for white growth

White spores should begin covering the surface after about 24 hours and continue growing through the beans.

Hours 36–48

Your tempeh is ready

The beans form a firm cake held together by white mycelium. A batch may take up to 4 days. Black spores around the air holes are okay.

Choose a checkpoint, then select calendar, email, or text.

Store the finished tempeh

Transfer the finished tempeh to a sealed container.

Finished white tempeh cake stored in a sealed glass food container

Up to 10 daysin the refrigerator

Up to 2 monthsin the freezer

Troubleshooting

Is this normal?

Use the temperature and appearance cues to understand what your batch is doing.

The beans are heating themselves

That is expected after roughly 12 hours. Move them to a cooling rack or another room-temperature setup with good airflow when the temperature rises.

I see black spots near the air holes

That can be normal. Black spores may form around the ventilation holes and do not automatically mean the batch has failed.

The white growth has not covered everything at 24 hours

White growth begins around the 24-hour mark and continues through the beans. Confirm the temperature with the probe inside the beans and allow more time; some batches take up to 4 days.

How do I know it is finished?

The individual beans should be bound into a firm mass by white mycelium. The typical window is 36–48 hours, but the physical cue matters more than the clock.

Your experience matters