TEMPEH STARTER 10 GR

Tempeh is a traditional fermented food originating from Indonesia. It is made by fermenting boiled whole legumes (traditionally soybeans, though chickpeas, beans, or lentils can also be used) with a special fungal culture.

When the fermentation process is complete, the legumes are tightly bound together by a white, cottony texture, forming a solid, sliceable block (cake). Tempeh is known for its high protein content, fibrous structure, and being easier to digest than other legumes thanks to the fermentation process. Its taste is generally described as nutty or mushroom-like.

The Rhizopus oligosporus you see on the product label is a safe, filamentous fungus suitable for human consumption that enables the making of tempeh. When you mix this starter culture with legumes, the fungal spores awaken and perform the following two main tasks:

• Binding (Mycelium Formation): The fungus produces white, cottony threads called "mycelium." These threads wrap around the legume grains and turn them into a cohesive, solid block that does not fall apart.

• Enzymatic Change: With the natural enzymes it produces, the fungus breaks down the proteins and fats in the legumes into simpler components. It also reduces substances (like phytic acid) that cause gas and bloating in legumes, thereby increasing nutritional value and facilitating digestion.

Usage Rate (Dosage)

The entire packet (10 g) is used to ferment 1 kg of dry legumes (soybeans, chickpeas, beans, etc.). If you are making less, you can scale the ratio accordingly.

Making tempeh is a fermentation process similar to turning milk into yogurt. For success, you need to follow the steps and conditions below:

1. Preparation

• Soaking: Soak the legumes you will use (traditionally soybeans, but chickpeas or dried beans also work) in water overnight.

• Boiling: Boil the legumes until soft, but be careful not to let them turn into a mush or puree.

• Acidification: Adding 1-2 tablespoons of vinegar to the water in the final stage of boiling prevents the growth of bad bacteria and allows the fungus to work more effectively.

2. Drying and Inoculation

• Cooling and Drying: Drain the boiled legumes. Spread them on a clean cloth to dry and remove the excess moisture. The legumes should feel dry to the touch, not damp.

• Temperature Control: Proceed with inoculation when the temperature of the legumes drops to body temperature (approximately 30-35°C). If it is too hot, the starter culture will die.

• Mixing: Sprinkle the starter culture over the legumes and mix thoroughly so it comes into contact with every grain.

3. Packaging and Shaping

• Fill the mixture into food-grade plastic or freezer bags.

• Pierce holes at close intervals on the bag with a toothpick or a thick needle so the fungus can breathe.

• Press with your hands to form a flat block about 2-3 cm thick.

4. Incubation (Growth Process)

The environmental conditions required for the fungus to develop and weave the white cottony texture called "mycelium" are as follows:

• Temperature: The ideal temperature is between 29°C and 32°C.

• Duration: It usually takes 24 to 48 hours.

• Environment: It should be a place away from direct sunlight with adequate air circulation (do not block the holes).

• Result: Your tempeh is ready when the legumes have become a pure white, firm block and emit a pleasant mushroom/yeast aroma.

This product is a starter culture standardized with chickpea flour to allow for precise dosing under home conditions and to ensure the homogeneous distribution of spores across the surface of the legumes. It contains approximately 10⁶ viable spores per gram.