- Alla's Posh Flavors Soy Tempeh Starter Culture – Soy-Based Fermentation Starter for Homemade Tempeh | Vegan, Probiotic, Plant-Based Protein | Generates Natural Vitamin B12 | Easy DIY | Makes 5kg | Instructions & Support Included

This Tempeh starter works well. There are 5 sachets of tempeh in the pack, and these can be refrigerated or placed in freezer for later use. This is my second attempt at making tempeh and I followed the instructions provided in the package. The pics show tempeh fermented from 500 gm of soyabean with one sachet. It is not yet 48 hours. And it is covered in velvet cotton like texture. It has started to develop grey black spots and I have removed the plastic cover from it. I made tempeh from 300 gm soyabean and with one sachet last week. At that time, because of rain the temperature has dropped below 20-25 and it took 72 hours.

Works wonders

Excellent results on the first try I’ve made tempeh at home for years and tried several starters, but this one from Alla’s Posh Flavors gave me the fastest, cleanest fermentation so far. The mycelium grew evenly and the block set beautifully in under 36 hours at around 30°C. I also love that the instructions were clear and easy to follow. Highly recommend for beginners and experienced makers alike.

This is my third time buying the product. The quality has been going down and down with every purchase. First time, it worked like magic. Second time a few of the batches worked. This time, nonenof the batches working. They have either lost their strain or are diluting it too much with junk so much so it's not working. Don't waste money on this starter as it means throwing out your precious beans and hope as well

Great culture! I made black bean tempeh with it, and it fermented perfectly—firm, clean, and super flavorful. Very reliable.

Quality is very good but the price is little high because it is just dehydrated Tempeh powder only

Turned out good in first attempt.

I made it with a lazy approach. I soaked 600gm soya /sachet (wanted to try if this would work). Boiled it in pressure cooker for 2 whistles. After it cooled I discarded the water and squeezed the soya with fist, (no time for individual kernels). Then dried it using a usb fan while working , I used a spatula to mix every 5 mins for 40 mins. Felt it was dry enough, then mixed the starter and packed them in banana leafs and left them untouched for 48 fours. I got a healthy tempeh with few black spots. Very good recommend +1.