RAPRIMA Ragi Tempe Tempeh Starter (rhizopus oligosporus)
This tempeh starter is made from rice flour inoculated with Rhizopus Oligosporus. It is non-GMO and contains no animal products, so is vegetarian and vegan friendly.
You can use this starter to make most types of tempeh, including soy tempeh, chickpea tempeh, rice tempeh, and barley tempeh, among others.
*WHAT IS TEMPEH?* Tempeh is a traditional Indonesian soy product, made from fermented soybeans. Natural cultures and controlled fermentation binds the soybeans into a cake form. While tempeh is traditionally made from soybeans, like tofu, it contains more protein, dietary fiber, and vitamins than tofu because of both the fermentation process as well as the fact that it retains the whole bean in the final product.
While soybeans are the traditional ingredient in tempeh, you can also use other grains, seeds, bean, or wheat.
*TEMPEH STARTER STORAGE* Store your starter in a sealed glass or plastic container or a plastic ziplock bag in the fridge. Like traditional bread yeast, tempeh starter will stay fresh in your fridge for months, or can be stored in your freezer to keep it fresh for years.
This tempeh starter is made from rice flour inoculated with Rhizopus Oligosporus. It is non-GMO and contains no animal products, so is vegetarian and vegan friendly.
You can use this starter to make most types of tempeh, including soy tempeh, chickpea tempeh, rice tempeh, and barley tempeh, among others.
*WHAT IS TEMPEH?* Tempeh is a traditional Indonesian soy product, made from fermented soybeans. Natural cultures and controlled fermentation binds the soybeans into a cake form. While tempeh is traditionally made from soybeans, like tofu, it contains more protein, dietary fiber, and vitamins than tofu because of both the fermentation process as well as the fact that it retains the whole bean in the final product.
While soybeans are the traditional ingredient in tempeh, you can also use other grains, seeds, bean, or wheat.
*TEMPEH STARTER STORAGE* Store your starter in a sealed glass or plastic container or a plastic ziplock bag in the fridge. Like traditional bread yeast, tempeh starter will stay fresh in your fridge for months, or can be stored in your freezer to keep it fresh for years.
This tempeh starter is made from rice flour inoculated with Rhizopus Oligosporus. It is non-GMO and contains no animal products, so is vegetarian and vegan friendly.
You can use this starter to make most types of tempeh, including soy tempeh, chickpea tempeh, rice tempeh, and barley tempeh, among others.
*WHAT IS TEMPEH?* Tempeh is a traditional Indonesian soy product, made from fermented soybeans. Natural cultures and controlled fermentation binds the soybeans into a cake form. While tempeh is traditionally made from soybeans, like tofu, it contains more protein, dietary fiber, and vitamins than tofu because of both the fermentation process as well as the fact that it retains the whole bean in the final product.
While soybeans are the traditional ingredient in tempeh, you can also use other grains, seeds, bean, or wheat.
*TEMPEH STARTER STORAGE* Store your starter in a sealed glass or plastic container or a plastic ziplock bag in the fridge. Like traditional bread yeast, tempeh starter will stay fresh in your fridge for months, or can be stored in your freezer to keep it fresh for years.
*HOW DO I MAKE TEMPEH?*
You will find a ton of recipes if you search online, but here is a simple soybean based tempeh recipe.
Ingredients:
2 cups dried soybeans
3/4 teaspoon tempeh starter (there are about six teaspoons per ounce if you are unsure how much starter you need/want to buy)
4 tablespoons apple cider vinegar
2 quart sized plastic bags with holes poked throughout at 1/2-1 inch intervals.
1 meat thermometer
Instructions:
Soak beans overnight (at least 8 hours) in a large pot.
Rinse the beans, then fill the pot with fresh water until the beans are covered by at least an inch of water.
Cover the beans and bring the pot to a simmer for 30-60 minutes, until the beans start to soften. You may need to add water to keep the beans covered.
Add the apple cider vinegar and continue to simmer the beans until they are soft.
Drain the beans, then allow them to dry (either pat them dry with a towel or set the pot over low heat to allow the water to evaporate off the beans) and cool to body temperature. You will want the beans to be dry to the touch (but not dried out).
Add the tempeh starter and mix well.
Place the beans into the plastic bags so that the beans are 1-1.5 inches thick.
Incubate the beans at 85-91 degrees Fahrenheit for 24-48 hours. Use the meat thermometer inserted directly into the beans to verify the temperature. After about 12 hours, the fermenting beans will start to generate their own heat, so you may need to eliminate any external heat source you were using.
Once the beans have become a single mass covered by the white mycelium, the tempeh is ready to be stored.
Storage:
You can store your tempeh for up to a week in the fridge or up to six months in the freezer.
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