---
product_id: 609500906
title: "Cultures for Health Tempeh Starter | | All-Natural Ingredients | Gluten Free, Non GMO"
brand: "cultures for health"
price: "VT12155"
currency: VUV
in_stock: true
reviews_count: 5
category: "Cultures For Health"
url: https://www.desertcart.vu/products/609500906-cultures-for-health-tempeh-starter-all-natural-ingredients-gluten-free
store_origin: VU
region: Vanuatu
---

# 100% All-natural ingredients 4 starter culture packs per box Freezable for long-term storage Cultures for Health Tempeh Starter | | All-Natural Ingredients | Gluten Free, Non GMO

**Brand:** cultures for health
**Price:** VT12155
**Availability:** ✅ In Stock

## Summary

> 🌿 Elevate your plant-based kitchen with homemade tempeh mastery!

## Quick Answers

- **What is this?** Cultures for Health Tempeh Starter | | All-Natural Ingredients | Gluten Free, Non GMO by cultures for health
- **How much does it cost?** VT12155 with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.vu](https://www.desertcart.vu/products/609500906-cultures-for-health-tempeh-starter-all-natural-ingredients-gluten-free)

## Best For

- cultures for health enthusiasts

## Why This Product

- Trusted cultures for health brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Batch Anytime, No Wait:** Four starter packets let you ferment fresh tempeh whenever inspiration strikes.
- • **Exclusive Recipe Access:** Unlock a treasure trove of recipes, how-tos, and videos to elevate your tempeh game.
- • **Sustainable & Shareable:** One purchase lasts a lifetime—perfect for sharing your homemade culture with friends.
- • **Pure & Clean Ingredients:** Non-GMO soy, rice, and rhizopus oryzae culture—gluten-free, MSG & preservative-free for mindful eating.
- • **Craft Authentic Tempeh at Home:** Create rich, nutty, protein-packed tempeh with ease using traditional fermentation.

## Overview

Cultures for Health Tempeh Starter is a premium, all-natural fermentation culture kit that enables you to craft authentic, protein-rich tempeh at home. Each box contains four non-GMO, gluten-free starter packets made with rice and rhizopus oryzae culture, free from MSG and preservatives. Designed for convenience and sustainability, the culture can be stored frozen and used repeatedly, with exclusive access to expert recipes and tutorials included.

## Description

Make rich, nutty tempeh in the traditional Indonesian way! A great source of protein and vitamin B-12, this culture is made with non-GMO soy. - Makes 4 large batches of soy tempeh. - Store extra packets of culture in the freezer. - Contains 4 packets of starter culture and instructions.

Review: I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind. I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz: 1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier. 2. I also used raw organic apple cider vinegar instead of distilled white vinegar. For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours. Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad. Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.
Review: While it works, it's terribly expensive. So the first thing I did was put together a starter, mixing freshly cooked rice with a bit of rice flour, then added one packet - all mixed well together. Into the incubator it went. Within 12 hours, I had mycelium starting. In 24 hours, it was covered in white fur. At 36 hours, it started to get the black/gray spots I was hoping for. At 40 hours, it had black all over with spores, and time to dehydrate, power in the coffee grinder, and mix with sanitized rice flour. Voila - 1 million dollars worth of starter (at this price). I tested the new starter culture, and it works find. Now it sits in my freezer in a mason jar, because it will take me years to get through all this. Although expensive, you only have to purchase this once per lifetime. I'll be sharing my new starter with friends and a few family members who have shown interest, so they don't have to spend the $30 like I did.

## Features

- MAKE TEMPEH, A YUMMY SOY-BASED MEAT ALTERNATIVE AT HOME: tempeh is a lightly fermented soybean-based meat alternative that's packed with protein and vitamin B12 and has a savory, hearty and nutty texture
- MAKE REAL TEMPEH WITH ALL-NATURAL INGREDIENTS: our tempeh starter culture contains only natural ingredients such as rice, non-GMO soy beans, rhizopus oryzae culture and is MSG, preservatives, GMO and gluten free
- 1 PACK OF TEMPEH MAKER STARTER IS ALL YOU NEED: there are 4 packs of soy tempeh culture in one box, so you can be making a batch whenever you like
- MORE CREATIVE IDEAS ON ENJOYING TEMPEH: when you buy our tempeh starter, you be able to get free access to our online library that's packed with easy-to-make recipes, how-to articles and instructional videos

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B016C02XUQ |
| ASIN  | B016C02XUQ |
| Best Sellers Rank | #25,079 in Grocery ( See Top 100 in Grocery ) #7 in Yogurt Starters |
| Brand | Cultures for Health |
| Customer Reviews | 4.4 4.4 out of 5 stars (546) |
| Customer reviews | 4.4 4.4 out of 5 stars (546) |
| Date First Available | 2 July 2016 |
| Is Discontinued By Manufacturer  | No |
| Manufacturer | Cultures for Health |
| Manufacturer  | Cultures for Health |
| Manufacturer reference | 6701 |
| Manufacturer reference  | 6701 |
| Product Dimensions | 9.86 x 4.45 x 15.7 cm; 36.29 g |
| Product Dimensions  | 9.86 x 4.45 x 15.7 cm; 36.29 g |
| Volume | 1.12 Fluid Ounces |
| Weight | 32 g |

## Images

![Cultures for Health Tempeh Starter | | All-Natural Ingredients | Gluten Free, Non GMO - Image 1](https://m.media-amazon.com/images/I/71ZzDkREFRL.jpg)

## Questions & Answers

**Q: What special equipment do I need to make tempeh?**
A: First, you'll need plastic bags, or banana or palm leaves. You'll also need a space that can maintain an 85–91°F temperature for at least 12 hours. Lastly, whatever equipment you use must allow some air exchange to the culturing beans.

**Q: What can I use to incubate tempeh?**
A: A large cube-shaped dehydrator; a bread proofer with temp controls; an oven with low temp setting or just the light turned on; cupboard with low-level heat source; low-temp mat (such as for reptiles or sprout seedlings) with towel in between; etc.

**Q: What kind of vinegar should I use?**
A: Rice vinegar is traditional, but white distilled is another great choice; you can also use pasteurized apple cider vinegar (not raw).

**Q: How do I stop the culturing process?**
A: Since tempeh produces its own heat, it will keep culturing unless you halt the process. There are several ways: refrigerate (keeping cakes separate); plunge in boiling water for 30 seconds, wrap well, and freeze; or bake at 350°F for 20 minutes.

**Q: How long does it take to make tempeh?**
A: Generally, it cultures for at least 30 hours. After the first 12 hours or so it should begin generating its own heat, so you can stop incubating it; but continue to check it at 24 hours and again at 36 hours. It often takes a full 48 hours or more.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Review
*by C***Y on 12 December 2018*

I was so pleased that my first attempt at making tempeh was successful. My end product was deliciously nutty and had a complex umami flavor I've never experienced in the store bought kind. I followed the included directions exactly, with a few minor adjustments based on recommendations of Sandor Katz: 1. I found the de-hulling part a bit daunting at first. The Cultures for Health instructions recommend de-hulling by hand by massaging the soaked soybeans in a bowl of water and scooping out/straining the hulls that float to the top. I found that when I did this, I was left with a mushy mess, with not many floating hulls and many still attached to even the broken apart beans. While it did help to break the beans up, I found that simply boiling them and then skimming off the foam that contained the hulls was much easier. 2. I also used raw organic apple cider vinegar instead of distilled white vinegar. For incubation, I placed a seedling heat mat on top of a cookie rack, placed that in a plastic container, put the tempeh on top of the heating pad, and closed the lid. I wrapped the plastic container in towels for extra insulation. My temperature did fluctuate a bit (sometimes dropping to 82 degrees and sometimes going up to 92-93), but I had mycelium growing by the 24 hour mark. At this time, I placed the heating pad next to the tempeh, rather than on top of it, because I noticed that the area touching the heating pad was too hot and was not growing any fungus. At the 32 hour mark, I removed the heating pad from the container completely. My tempeh was done after 40 hours. Another note: my tempeh had a really strong stinky mushroom/ammonia smell when I first removed it from the incubator. I was worried it was bad. After wrapping it in plastic and placing it in the fridge in the morning, I came home from work 9 hours later to find that it had a pleasant white mushroom/yeasty smell. After panicking and researching, the consensus was to trust your nose. Not sure why it was so pungent at first, but it was not an indication that the tempeh was bad. Also, the seller was great. My first package arrived with a damaged packet of culture, and they quickly sent me a replacement free of charge. Will definitely be buying from them again.

### ⭐⭐⭐⭐⭐ Review
*by G***Y on 20 October 2025*

While it works, it's terribly expensive. So the first thing I did was put together a starter, mixing freshly cooked rice with a bit of rice flour, then added one packet - all mixed well together. Into the incubator it went. Within 12 hours, I had mycelium starting. In 24 hours, it was covered in white fur. At 36 hours, it started to get the black/gray spots I was hoping for. At 40 hours, it had black all over with spores, and time to dehydrate, power in the coffee grinder, and mix with sanitized rice flour. Voila - 1 million dollars worth of starter (at this price). I tested the new starter culture, and it works find. Now it sits in my freezer in a mason jar, because it will take me years to get through all this. Although expensive, you only have to purchase this once per lifetime. I'll be sharing my new starter with friends and a few family members who have shown interest, so they don't have to spend the $30 like I did.

### ⭐⭐⭐⭐⭐ Review
*by P***E on 17 July 2018*

So I didnt have soybeans. But I found Garbanzo beans. Used the same recipe that came with the packets. I used Rice vinegar by the way. Just let it sit in the oven with the light on and it was done in 36 hours. So I sliced this stuff, and boiled it in chicken stock. Strained it and let the moisture steam off. Once dry I fried in Avacado oil. 5 min each side. O.....my.....HEAVENS. Even my 7 year old ate this stuff. Zero funk or bitterness. No wonder the eat the crap out of this stuff in Indonesia. I just bought Tempeh by the way at Trader joes and it was horrific and bitter. Anything I cooked it in took on a weird funk. Not this stuff. Was pure heaven. Deep fried goodness. Edit:: Here is some Pinto Bean Tempeh, Like I said wish I had some non GMO soy but if you follow the recipe given, this stuff likes to colonize alot of different things. Just add rice for a complete protein and you are golden. And another photo has some black beans. This stuff works on anything. Just follow the directions.

## Frequently Bought Together

- Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks
- Cultures For Health Natto Starter Spores | Traditional Soybean Japanese Food | Great Source of Protein, Vitamin K, Probiotics for Digestive Health | Gluten Free Vegan Plant Based Meat Alternative
- Soymerica Non-GMO Soybeans - 7 Lbs. Identity Preserved (IP). Great for Soy Milk and Tofu. 100% Product of USA. Non-GMO Project Verified

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*Product available on Desertcart Vanuatu*
*Store origin: VU*
*Last updated: 2026-05-11*