• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fermenting for Foodies

Health, Taste and Tradition

  • Types of Fermentation
  • Everyday Recipes
  • Fermentation Supplies

How to Save Tempeh Culture

How to save tempeh culture for future batches of tempeh

It is not always easy to purchase tempeh starter (especially if you live on an Island off of the west coast of Canada) so I recommend learning how to save tempeh culture for future use. The good news is, that if you’ve already successfully made tempeh, then you’re well on your way to making tempeh starter!

All that is required to make tempeh starter is to allow the mold to continue growing until it spores, then to collect those spores.

Please note: the photo above is tempeh before it spores.  Spores are exactly like this but grey and black (and very unphotogenic.)

Print

How to Save Tempeh Culture

How to save tempeh spores to make your own culture

★★★★★

4.3 from 9 reviews

It’s easy to save tempeh starter culture. The process is the same as making tempeh. Just follow these simple instructions to make your own tempeh culture.

  • Author: Emillie
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 1/2 cups
  • Category: Culture
  • Method: Fermented
  • Cuisine: Indonesian

Ingredients

  • One batch of homemade soybean tempeh

Instructions

  1. Follow the instructions to make a batch of soybean tempeh.
  2. Instead of stopping the fermentation after 24 hours, continue to ferment until the mold spores. You will know that the mold has spored because the tempeh will go from being white to grey and black. The black is the colour of the mold spores. It will take approximately 60 hours of fermenting to have a good batch of mold spores.
  3. Take off the lid off of the fermenting container to allow the tempeh to dry out.
  4. When the tempeh is dry, use a blender to pulverize the tempeh into a dust that can be used as a starter for future batches of tempeh.
  5. Store the starter in an airtight container in the fridge or freezer.

Notes

  • Make sure that everything is very clean so that you have a good strong culture.  While this is always a good practice when fermenting, it’s even more important when saving culture.
  • The strength of the tempeh starter will depend on how many mold spores grew before you dehydrated the tempeh.  You may find that your own saved mold spores grow more quickly or slowly than the store bought spores, just adjust your culturing time as necessary.

Keywords: culture, saving, mold, spores, vegan, vegetarian, gluten free, egg free, dairy free, nut free, frugal, protein

Filed Under: Specialty Cultures, VeganTagged With: Asian, Soy, Tempeh

Previous Post: « How To Make Tempeh: A Delicious Vegan Protein
Next Post: How to brew beer at home without a kit »

Reader Interactions

Related Posts

How to make tempeh for a delicious vegan protien option
How To Make Tempeh: A Delicious Vegan Protein
Tempeh noodle salad with lime, ginger, sesame and siracha
Tempeh Noodle Salad with lime, ginger and sesame dressing
Make kimchi fried rice for a 10-minute meal.
Kimchi Fried Rice: A Quick And Healthy Meal

Fermented sweet and spicy pickles are easy and probiotic
Fermented sweet and spicy pickles
Traditional Fermented Plum Sauce - Sweet, spicy and delicious
Asian Spiced Fermented Plum Sauce
Kimchi noodle bowl with pork eggs and a savoury broth
Kimchi Noodle Bowl

Comments

  1. Roxanne Beaudry

    June 5, 2016 at 7:01 pm

    Hi!
    Your instructions are very helpful. I was just wondering, what proportion of your homemade tempeh starter would you use when making your homemade tempeh? For instance, let say I am using 4 cups of soaked soy beans, how much of your homemade tempeh starter should I use?

    Thanks! : )
    Roxanne

    Reply
    • Emillie

      June 5, 2016 at 7:22 pm

      Hum… it really depends on how well the culture saved. You could follow the basic recipe, which would be about 2 tsp. How quickly it grows will just depend on how strong your culture is. Either way it should culture. Let me know how it goes!

      Reply
      • Ash

        February 3, 2019 at 12:54 pm

        I really want to try this but I’m unsure of how to harvest the spores and all the methods of drying. Would you be willing to make a youtube video on how you do it? Im sure it would save people alot of money.

        ★★★

        Reply
        • Emillie

          February 3, 2019 at 1:51 pm

          Hum… I’ve never done a YouTube video. Maybe next time I make tempeh spores. Is there anything you particularly need to know?

          Reply
          • Robbie

            May 16, 2019 at 3:57 am

            Drying without picking up any other airborne yeast spores would be good to know!

            ★★★★★

          • Emillie

            May 16, 2019 at 6:27 am

            I guess if you have an outbreak of mold in your house, then that would be an issue. Otherwise, just dry it as quickly as possible and you should be fine.

      • Ash

        March 20, 2019 at 8:23 am

        I want to harvest at the correct time so I’m wondering what dry culture spores on the tempeh would look like at that time and if I need to blend the entire block of tempeh or I can just cut a thin layer with the dry spores on it.

        ★★★

        Reply
        • Emillie

          March 20, 2019 at 11:59 am

          When the tempeh turns grey/black, then it is sporing. You don’t have to dry it out completely. But it shouldn’t be obviously moist. I generally blend up the whole brick, as the mold permeates through the whole thing. However, if you want to just remove the top layer that should work as well.

          Reply
          • claudio

            January 2, 2020 at 6:55 am

            when you re drying it out do you just leave the tempeh uncovered to achieve this ?

          • Emillie

            January 2, 2020 at 8:29 am

            Yes, you need to leave the tempeh uncovered to dry it out.

    • Rachel

      April 13, 2020 at 9:47 am

      Hi there, is it ok if my tempeh starter is still a little bit pasty? Or do you think I should still try to leave it out to dry? Do you think it would work for me to dry it in the dehydrator, or would that be too hot and kill off the tempeh spores?

      Reply
      • Emillie

        April 13, 2020 at 12:39 pm

        A low temperature dehydrator (less than 40C) should be fine. Alternatively, if you’re going to store it in the freezer, a little moisture is probably ok.

        Reply
  2. Satz

    August 23, 2017 at 6:29 pm

    This is awesome. I bought organic tempeh from store, can I dry them and make a basic recipe???

    Reply
    • Emillie

      August 24, 2017 at 9:03 am

      Yes! if it fresh. If it has been steamed or processed in anyway, then it probably won’t be able to spore. Enjoy!

      Reply
      • Kwong Chew

        November 19, 2017 at 4:30 pm

        How can i tell if its been steamed or processed?

        ★★★★

        Reply
        • Emillie

          November 19, 2017 at 7:43 pm

          If you buy tempeh it most likely has been steamed or processed. Otherwise it will quickly spore. I had to buy my initial tempeh starter on line. Good luck!

          Reply
  3. Fran

    June 30, 2018 at 7:18 am

    You said 1/2 teaspoon starter culture for a pound of beans, but my starter culture says use the whole pack for 2 cups of beans. What’s up with that?

    Reply
    • Emillie

      June 30, 2018 at 8:20 pm

      I would follow the instructions on your pack. Especially if it’s your first time making tempeh. If a pack is way more than 1/2 tsp, maybe they aren’t sure about viability? How much you need to use is really dependent on how vigorous the culture is. Having too much culture isn’t as much of a probablem as having too little.

      Reply
  4. Mizan

    September 13, 2018 at 6:38 pm

    Found this blog after I made my own tempeh starter by saving a piece of tempeh I made of bought starter. Not knowing the way I mixed this saved piece (that was still white and not even spored or blackened yet) about the size of a finger with a cup of store bought rice flour and crumbled it within the rice flour. I then placed the mix in a vented plastic ziplock bag and left it on a shelf in my hot water boiler room. After a week I noticed it had gone fuzzy. Then i proceeded with a trial tempeh batch. I was very surprised, it was a success. I now have a second generation tempeh starter.

    Reply
    • Emillie

      September 13, 2018 at 7:49 pm

      That’s great!

      Reply
  5. Tailith Sky

    September 29, 2018 at 5:03 pm

    Hi : ) I live in Alberta and I am having a hard time finding a tempeh starter or a red yeast rice starter (or plain red yeast rice)
    I only found one tempeh starter from CulturesForHealth but they have mixed reviews on viability. I looked on ebay and amazon, no luck. Where did you get yours?

    ★★★★★

    Reply
    • Emillie

      September 30, 2018 at 7:10 am

      I originally bought mine on cultures for health, and it worked well. They do make and keep a lot of culture, so that might be one of their issues with viability. There are a few fermenting Facebook groups where you might be able to get culture. Good luck!

      Reply
  6. Gaby

    November 20, 2018 at 10:22 am

    Hi!
    I’m making tempeh with Rhizopus oligosporus instead of Rhizopus oryzae and apparently oligosporus always makes the tempeh look black/grayish. It’s my second batch with this rhizopus and it was accurate. Which means that my tempeh isn’t white anyway. So, if i want to make my own tempeh starter, how do i know that the tempeh is ready to be dried out?

    Reply
    • Emillie

      November 20, 2018 at 10:30 am

      I’m sorry, I haven’t used that strain. However, I would try culturing it for 60 hours and see what happens. Most likely it will stay black. It should be sporing after 60 hours, so try using that as your starter the next time around and see how it works! Good luck!

      Reply
  7. Ma

    January 25, 2019 at 2:22 pm

    Hi, that was very interesting. Thank you! I have my very first batch going now and I was to try saving the spores. How long should it take for the tempeh to dry out? If fermenting in an oven, can I simply leave it in there without a lid on?

    ★★★★★

    Reply
    • Emillie

      January 25, 2019 at 4:13 pm

      Just taking the lid off will work. The oven vents, so it should dry out. It will take 1-3 days to dry out depending on the moisture of your tempeh. Good luck!

      Reply
  8. Alice

    April 19, 2019 at 1:10 pm

    Thank you for instructions. There is a previous question about using store bought tempeh as starter. The only way I’ve located tempeh is frozen. Will freezing stop it from culturing after thawing?

    ★★★★★

    Reply
    • Emillie

      April 19, 2019 at 8:12 pm

      It depends on whether the tempeh was steamed before being frozen. Steaming kills the mold, however, freezing directly after culturing won’t kill the mold. Try it?

      Reply
  9. Josey

    May 12, 2019 at 1:46 pm

    Thank you for all of the information! I was so inspired by this page I ordered the culture and have just started my first batch! I love the idea of making my own starter but I’m concerned about the drying process. I don’t have a dehydrator and I worry that in the summer my tempeh spore block may be subject to other molds (…or worse: flies ) while it’s drying. Thoughts? Can I just freeze a block and crumble it into the next batch to inoculate?

    Reply
    • Emillie

      May 12, 2019 at 2:32 pm

      You really need the spores to culture another batch. Mold is more like a plant then bacteria in that it grows from spores, and there’s no way to guarantee a good culture otherwise. If it’s warm where you live, perhaps try air drying it. This would work best if you cut just the top layer off the tempeh. You really just need the black/grey spores, not the whole tempeh block.

      Reply
  10. Deirdre

    October 3, 2019 at 1:59 am

    Wonderful Post and Q&A, thank You Emillie!
    if dehydrating the spores do you know what temperature would be best to ensure they don’t die? The lowest temp. Setting on my dehydrator is 105 F or 41 C.

    Reply
    • Emillie

      October 3, 2019 at 5:37 am

      That temperature should be fine. I wouldn’t go much above 105F though.

      Reply
  11. Carl Rex

    January 16, 2020 at 3:04 am

    Hi,

    Thank you for the detailed instructions. I followed your blog and got gray/black spores in tempeh made from okara. However it smells fishy and very intense at that. Is it the right smell? The store bought tempeh starter did not have any smell.

    Is the home made tempeh culture odorless?

    Reply
    • Emillie

      January 16, 2020 at 8:47 am

      I’m not sure if using okara would add a different smell. I only use whole soybeans. I also try to avoid smelling the spores as I’m a bit sensitive to mold. It visually it seems like it’s spored nicely.

      If the fishy smell puts you off, then it might be off. If it just smells unusual but not disgusting, then it’s probably fine. Once it dries out it should have less odour, like store-bought culture.

      Good luck!

      Reply
  12. Cheryl

    May 19, 2020 at 3:27 am

    my favorite tempeh is a combination of chick peas and black beans with a little bit of wild rice.. can I make a culture from this or do I need to use soy beans?

    ★★★★★

    Reply
    • Emillie

      May 19, 2020 at 8:51 am

      Sounds yummy! Personally I’ve only used soybeans for culture, but I think it would be fine to use any type of bean. I wouldn’t use lentil or sunflower seeds, etc. since the tempeh mold doesn’t grow as well on those and you want vigorous mold for your culture. Good luck!

      Reply
  13. Sharon Fan

    May 20, 2020 at 3:58 pm

    Hello Emily, I just started making my own starters too. I’m curious: all the starters I bought online are white powders. What color is the starter you make at home? It will help me check if I’m doing it right. Many thanks!

    Reply
    • Emillie

      May 21, 2020 at 1:10 pm

      It depends on what you’re growing your cultures with. It will be dirty white if you grow it on soybeans. With grey/black from the mold spores and beige from the soybeans. Not sure how the commercial producers get pristine white tempeh mold!

      Reply
      • Anonymous

        May 24, 2020 at 7:57 am

        Thank you Emillie! That’s reassuring. 🙂

        Reply
  14. Devi Asih

    June 12, 2020 at 7:02 am

    Hi Emily thank you for your useful blog. I tried to ferment rice from the fresh tempe. I made it because I am running out of my starter. I only got a small amount of starter from my friend and I was success making the tempe using that starter.

    First I mixed and mashed the rice and tempe together, I put it in a plastic (that already poked with needle to give them air). Then, I thought I just put them in 36’C incubator at my Laboratory. It grew a white thing around the rice after a day, but the white part are only in the side parts not in the middle. The plastic to wrap it looks wet and and there is strong smell. I am not sure whether it’s tempe smell or mix with other things. So I let them out from the incubator and throw the plastic. I cut them and put them on plate without cover on my kitchen table. Should I wrap them again or just leave it like that? And also now in Dunedin, NZ is winter sometime we have 0’C. I am worry it won’t grow until the spores reach black colour. What should I do to save it?

    Cheers
    Devi

    Reply
    • Emillie

      June 12, 2020 at 8:41 am

      Hi Devi, The “right” smell is a mix of vinegar and mushroom. However, tempeh mold doesn’t grow as well on rice as on beans. Regardless, I would put it back in a plastic bag (with holes poked in it so it can breathe). Then put it in the incubator. Give it another 48 hours to see if the tempeh spores. I have no other advice than to keep trying! Hope it works!

      Otherwise, maybe you can get some more tempeh starter and try again with soy? The protein will help feed the mold. Cheers, Emillie

      Reply
  15. Anonymous

    July 14, 2020 at 12:10 am

    Thank you Emillie.

    I’ll try to make tempe starter from another fresh tempe (that I’ll buy from the other city tomorrow). It’s hard to get tempe starter since the Covid 19, because usually we just buy it from abroad.

    Reply
    • Emillie

      July 14, 2020 at 8:07 am

      Usually, tempeh is steamed before selling (to stop the mold from spring). See if you can get unsteamed tempeh. Good luck!

      Reply
  16. Jordan Dawick

    October 7, 2020 at 9:06 pm

    Hi Emillie,

    I’ve made a few batches of tempeh now, 3 successful and one less so. However I’ve got enough starter to make a few more batches. Having read your instructions for how to make your own starter I’m excited to give it a try however my oven doesn’t go low enough to dehydrate the sporoulated tempeh and my dehydrator is a set temp of 165. How long is acceptable/ safe to allow the tempeh slices to dry out just in open air?

    Thanks!

    Jordan

    Reply
    • Emillie

      October 9, 2020 at 12:31 pm

      I think you should be able to safely dry out the tempeh at room temperature. Make sure there is lots of ventilation on all sides (so try to have the tempeh resting on cooling rack or something similar). Also, if possible place the tempeh near a heater and away from direct sun. Good luck!

      Reply
  17. Erik

    November 13, 2020 at 6:03 pm

    Hi, I obviously didn’t let the tempeh block dry out long enough to make a power, it kinda turned into a paste. If I let the paste dry out long enough, could under grinding that for a starter?

    Also, I left my block of tempeh in the incubator for a lot longer than 60 hours (aka 5 days), it spored nicely but is that to late????
    Just wondering…..

    ★★★★

    Reply
    • Emillie

      November 14, 2020 at 6:28 pm

      If you’re saving culture, it’s probably fine to have it spore for a few extra days. (Not as nice for eating). Just make sure you dry it thoroughly because you don’t want other unwanted cultures. Try letting the past dry out, then test it with a small batch of tempeh. Good luck!

      Reply
  18. Par Angel Mallillin

    November 23, 2020 at 12:54 pm

    Hi! I’d like to try this recipe. However, can I ask why it is bad for the tempeh to have spores?

    Reply
    • Emillie

      November 23, 2020 at 4:46 pm

      If the tempeh has spored it’s just not as nice for eating. However, it is a great way to save the culture!

      Reply

Leave a Reply Cancel reply

Your email address will not be published.

Primary Sidebar

Hi, I'm Emillie, an island dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed feed your microbiome.
Read More →

Related Posts

22 Probiotic vegan foods and recipes to feed your microbiome
22 Delicious Probiotic Vegan Foods

Sunflower seed tempeh is vegan, keto and soy free
Sunflower Seed Tempeh

Mung bean curry with probiotic and fermented sauerkraut - get more probiotics in your diet
Quick and Healthy Mung Bean Curry

Simple, delicious and popular kombucha flavours
Popular Kombucha Flavours

Banner gif 320x250

Affiliate Disclosure

In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank you for reading!

a stream
Interested in more recipes, DIY projects or outdoor adventures? Check out my Pacific Northwest lifestyle blog: Berries & Barnacles. It celebrates the simple, healthy and sustainable.
  • Terms and Conditions
  • About

Copyright © 2021 · Foodie Pro Theme On Genesis Framework · WordPress