Tempeh Starter/Ragi Tempe/Live Cultures/Inokulum-Non GMO-Halal 35 Gram

After using this starter to make more than dozen batches of tempeh, I'm coming back to order more. This starter has worked extremely well for me. I've made batches with soybeans, black soybeans, peanuts, chickpeas, and black-eyed peas, with/without various nuts/seeds added using this starter, and they've all produced lovely, white covered cakes of tempeh. If you are a beginner I also suggest getting 'Miso,Tempeh, Natto & other tasty ferments' by the Shockeys for step-by-step directions and troubleshooting.

Coming from Indonesia, we eat tempe a lot. And I can’t find Tempe in any supermarket nearby. So glad now I can make my own Tempe.

1 KG (2.2 lbs) of raw soy beanwash it 2 - 3 timesboil it for 30 minutesafter boiled, change the water with cold water and cover it with towel and let stay for 24 hour.next day, wash it until the skin all out, maybe 5-6 times wash, squeeze the bean are better way to peel the skin. when its done, steam all the soy for 30 minutes.put all steamed soy on top of paper towel, spread it to make it dry and cool.wait until all soy bean cold and dry, and put in1 bowl.prepare zip bags ( size is your desire)prepare 3 spoon of rice flour mix with 1/2 tea spoon of this ragi/yeast.pour it on soy beans and mix it well.put soy bean in zip bag (half of bag) poke both side of zip bag to make holes for air.put all zip bag in flat surface, make it even, and you can put in the dark room and wait for 48 hours.do not stack the zip bag.you can see the result in 1 day, if become white and solid, thats mean you succeed and just wait for another day and you can enjoy it.good luck!

The culture works ok but I had to google and sort it out by myself regard the ration and how to make it.