NON-GMO-Tempeh Starter/Live Culture/Ragi Tempe/Inokulum 50 g/1.7637 Ounce- HALAL

I did a large batch of Tempeh using this starter that included 8 individual sandwich bags full of beans in our Breville Smart Oven Pro. Setting it for a nice low dehydrate temperature/mode, it made the entire process very easy.

We have since made 12 tempehs and each one has a nice flavor, which we like. Price for a small pkg of 50 g is a bit pricey though.

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!

There are no instructions with this tempeh starter, including, importantly, how much to use it. There are instructions online for various starters, which are not consistent with each other. There are also books about how to make tempeh. There are holes in most of the instructions, and some are flat out wrong. I am beginning to suspect that success depends some on your own environment and equipment, and there is a fair amount of trial and error involved.Making tempeh is tricky. I have tried starters from 2 different companies, this one and another, as well as some spores I saved. I have made adjustments in my method. I don't think the problems I have had were necessarily due the the quality of the starter. When I read reviews of starters, I wonder if the complaints are due to user error.I think different companies may mix different amounts of rice flour with the culture, making it difficult to know how much to use. One book says to use a tsp per pound, a website says to use a 1/4 tsp of its starter, and mix in a couple of tablespoons of rice floor. One set of independent instructions said if it is not working, use more starter. That was helpful.One of the changes I made using this starter with my most recent batch was putting in more of the starter. (Previously, I had used a tsp of this starter for about a pound of dried beans. It was not working well) I decided, that this starter, which might be a bit old, and thus weak, might require more, and used a tsp and a half. Bingo, nice tempeh and fast. I also made sure the beans were quite dry, the starter well distributed, and made the cakes thin, barely an inch thick. I turned off the incubator after the beans started generating a fair amount of their own heat, and took off the lid of the incubator. ( A thermometer which you stab in to measure the heat within the beans, rather than the temperature in the incubator, is helpful.)This starter does work, and may be a bit more economical than the starter that comes with 4 little premeasured packets and excellent instructions. I like knowing I have enough to make a bunch of batches, especially considering my repeated failures.

It works My first batch I used again in my second batch if I repeat this over and over I do not need to use the original powder so this can last a really long time