Wira Tempeh Starter (Ragi Tempe) 17.50 ounce (Pack of 1

Thank You Amazon: What a deal for letting us have access to the best Tempeh starter, it works every time, just need to have the Soybean cooked so they are soft to the touch.

This worked out well.

Eating Tempeh for many decades. Now Tempeh at market has tripled in price. Decided to try DIY. Soy Bean is a labor with dehull and timing the cook off. that was hard part. Finally gave up on the dehull and just used my Kettlebell to smash the soy beans after two day soak. apparently i undercooked as well. regardless, all is well. used my Kenmore oven with 40 or 50 watt incandescent bulb. used plastic lock larger sandwich bags all perforated with my sewing awl. lots and lots of perferations. only started with 2 full cups of soy beans. so, needed 3 plastic sandwich bags about 3/4 inch thick. you know what, using the oven racks as ferment racks was perfect. the tempeh sliced so easily using the "logs" i made. don't get too wrapped up in the "how to." i used one large cusinart stainless pot to soak, mash, vinegar, and and add 2.5 teaspoons of Wira. when i added the Vinegar i let the soy bean sit for an hour. then i added the Wira. Took about 2.5 days. when the white spores start to cover the soy bean, the tempeh really gets warm on its own. i left the oven light on for 2 days. Wira did all the work. Put almost all the Wira starter in the freezer in 3 seperate bags. left out quite a few tablespoons in the little jar for next use. by the way, i'll use split peas or black bean or lentils from now on. however, the soy bean Tempeh sliced up very nice. i'm making small tasty burritos tonight for myself and couple friends using fried tempeh and all the trimmings. Note: if you are on the fence ruminating over making Wira tempeh, stop and order. You can do this. i didn't even use a strainer. just put old tshirt over the cusinart pot and drained. to dry the beans for vinegar and Wira, just tie the beans in a larger old towel and hang up in kitchen or even outside. I really had a sense of accomplishment and saved a million dollars over the market.

Do not buy! Once I received, I saw the prop 65 cancer warning label and returns not an option. Product was thrown out at my expense.

"The Wira brand worked well for me.I used it my first time making tempeh.I made Black bean tempeh using an imstantpot.The fermentation of the cakes completed between 27-32.5 hours,which is at the lower end of the typical time range.No instructions for amount of starter to use are provided,but that information is found in recipes and the starter amountssuggested are quite similar throughout.For myself I used a ratio of 3 grams starter per 1 cup (140 g) of dry black beans.Also, I used a 1 Tbsp. of vinegar per 1 cup of dry black beans.I chose this brand because it is economical and it does have good repute.I'm glad I chose it and will be able to sustainably make Tempeh."

Shockingly easy. I just put a wire rack in my microwave to set the tempeh bags on. I took quart sized ziplock bags and poked them profusely with a needle. Then I filled them with the boiled, semi mashed and dried soybeans adding a few tbsp's of the starter. Placed on rack, left the microwave door cracked so that the incandescent light would stay on. Chamber temp was around 90f. Fermentation completed in 36 hours. Also tried with lentils and some other grain, can't remember but it worked perfectly well.

Tried my first batch, and it did not work on the yogurt setting in Instant Pot. Wasted my first batch.I thought the starter was dead, but decided to give it another go, since it was my first time making tempeh. I have fermented kombucha, yogurt, natto, and cabbage before, i'm not new to the fermentation.After reading the instructions, I realized that the 'normal' yogurt setting in Instant Pot gives temperature that is too high for tempeh. I pressed 'Yogurt' button, then I pressed 'Adjust' button, and saw that it can adjust to: Low (24), Normal (8), and High (boil). I made sure that it was set on 'Low'. Tempeh ferments at 85F-90F, while yogurt needs 120F.Another thing that I adjusted was losing the ziploc bag, since tempeh culture needs air. I put the hulled beans mixed with tempeh starter into a glass storage container about 1 inch thick to ensure it is getting enough air.And last important thing - soybeans need to be dry when adding the starter. I dried them on paper towel shortly after cooking. If beans are wet, the starter won't take.After these adjustments, it worked!! Looking forward to making many more batches!

Came as hard as a brick in a vacuum bag. Once it’s open, it’s fine and easily used.. This is my first time trying to make tempeh. I used 1tbs for every 2 cups of cooked soy beans. Sprinkle and mix it when the beans are dry and ready to bag. It works wonderfully. I can’t believe this is my first try and I am happy with the result.