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Categories Food Worldwide Fermentation Tempé starter culture
Tempé starter culture
7 g
Tempé or tempeh is a Java-based "Heimmacher cheese" made from boiled soybeans. To do this, the beans are cooled and the Rhizepus oligosporus mushroom is added. After a short ripening period, a Camembert-like, white noble mold emerges, which not only connects the beans with one another, but also creates a complex, spicy aroma.
Illustrated instructions for making tempé are available from us free of charge.
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Tempé starter culture