One reason your homemade tempeh starter didn't work out as well as the commercial starter is because your coffee bean grinder heats up the spores too hot and kills the spores from the excessive heat during the grinding process. I make my own starter by letting the tempeh mature to the point the mold turns greenish blackish. Scrape those spores off into a container and refrigerate until needed. I have made excellent tempeh using this method. Once you have tempeh, you will never need to buy starter again. Just keep harvesting spores from your new batches. I love your videos! Please keep making them, and have a lovely Christmas or Hanukkah!

It would work better if you mixed the starter with rice flour after grinding it. Without flour, the starter will just work for short period of time. Let's say, the flour "feeds" the starter, so it will live longer. Thanks for the video.

I am from Indonesia, where tempe is originated. Never make my own tempe, but you inspire me a lot to make ones, with different types of bean.

Traditionally made tempeh contain variety of Rhizopus species not found on commercial starter which only contain Rhizopus microsporus. Like Rhizopus arrhizus or delemar, these two complexes produced higher quality tempeh which actually may be more suited to colder temperature. As it is found specifically in ‘Tempe Malang’. Located on higher ground Malang has generally lower temperature all year round.

I've make my temphe quite without plastic-bags and electric warmth. Just as you show in your another video. My beans in a glassbox with warm wet towel over and than down in a treebox, lovely result. Now I've a lot of thin slices of homemade tempeh on a plate under my warm-pump för drying. And tomorrow I grind to starter for my next tempeh. And so good adwices here. To mix in riceflour and not grind so long/hot, good to know. Thank's 😊

So beautiful to watch, and informative as well! Thank you!

Wonderful video. Beautiful in it's simplicity and straight to the point. You have opened up a fantastic new world for me. Thank you!

Wow you should be having million of subscribers, best underrated channel ever, I’m in love and so inspired!!! Thank you ❤️❤️❤️❤️

Thanks for sharing your experience ☺️

Such beautiful content ❤

I love tempeh. Thanks for showing.

Aloha, one of the things I love about you is that you make it look DOABLE to make these foods then one would think. I've enjoyed being a subscriber to your channel & watching your high quality & the Zen & clean style of your videos. I've learned wonderful things from you & you've inspired me! Mahalo nui loa for sharing your knowledge & experience! Wishing you & yours a safe & wonderful Mele Kalikimaka & Hau'oli Makahiki Hou! Aloha nui/Much love!

Epic information, you are appreciated, thank you.

Thank you for this complete video. It is very useful.

This is a game changer!! I've always wanted to make my own tempeh but felt it was too much of a hassle to have to get the spores, this looks like something I'm actually going to try! Thank you for all of your videos, I enjoy them very much, and especially this one!!

This was wonderful. Thank you and happy holidays 🌟🎄🎁🎅

🤩 amazing!! Thank you for sharing this!!

Thank you! This was a wonderful Christmas present! I'll try this!

Thanks for the experiment!

This is so helpful, thank you!

This is the video I've been dreaming of! Thank you for this great Christmas gift :) Happy Holidays!

Thanks for sharing and keep up the great work! Much love from Switzerland

looks delicious!! thanks for sharing this great recipe. I learned new recipe today. have a great day! stay safe dear 😄

This is just amazing to me.. but I had thought about. But thought to dry and dehydrate.. I would have never thought of that.. Just Brilliant. Thank you for Sharing !!)... Merry Christmas and Happy new year 🎉

When you say "room temperature" you are talking of tropical rooms. My room is 21C, way too cold for fermenting. I use a dehydrator set to 31C to ferment my tempeh. Thank you for the video

Amazing! I’ll try this with commercial tempeh. Also you should make a video explaining how to make natto :) Thank you for the video.

Thanks for this wonderful informative video! What does “bad” mold look like?

Do you have a video about how to prepare the beans? Thank you for positing!

Hi! I just want to say you are an inspiration to me. Thanks to you I'm switching to a plant base diet and a more conscious way of buying food and making it! I'm, in fact, swiching to an all zero waste life style! I wanted to ask you: is there a good food processor/mixer or brand that doesn't cost much? I'm a student, so my budjet is quite limited...

I really like this video, a great spice. I connected the channel fully, ringing the bell, thank you.

nice

Lovely work!!! I am so inspired by you! Thank you!!!

The ones I was airdrying formed spores again. Is that normal? Should I just continue airdrying it?

PS What temperature in a dehydrator and for how long is the best to make the starter?

Thanku. Curious to know if you used the same spoon you stirred from the commercial tempeh starter tray into the homemade tempeh starter tray?

A que temperatura desidratas? Eu fiz a 50, mas não deu certo, não fermentou...obrigada, por o video!

I think home made one is better. Commercial one has more mold inside. (the white part). Because they grind beans to powder before fermentation. That made more mold than common. But your homemade version have beans inside, and they not fermented 100% So I think you need more than 2 teaspoon of homemade yeast for faster fermentation.

Thanks for this video,as well all the rest! The thing is that in winter i can't have the appropriate temperature for making my tempeh. I don't own any thermometer,nor incubator,so i don't know how to achieve the best temperature for the mould to grow. Do you think you could share any tips on that? Or,even better, make a video on making tempeh in cold weather,with no additional equipment ? Thank you and Merry Christmas!

I tried it with commercial tempe starter. It worked so well that I had a thick layer of mold on it in only 2 days. I took it out and it looks like a real tempe. Is that okay that it's ready in so few days? I made it with black eyed peas... tomorrow i'm gonna try it.

what temperature should I set the dehydrator up, before blending the tempeh I'll use as a starter?

Wow....have always loved your channel... so satisfying watching all your videos..... Have one question about the starter.... Can they be dried in sun or kept indoors, in shade or under fan etc to dry... I do not have a dehydrator. Please do let me know....

Here in Wisconsin USA I can only get frozen tempeh. Can I use the frozen on for starter?

Thank you so much for sharing your recipes. So nice to watch. Very inspiring. Could you please share the name of the music?

I love your channel and recipes do you have a cook book?

How can you tell the difference between the good mold and the bad mold?

Was the commercial tempeh you used to make a starter pasteurized? I am trying to produce my own started from a store bought brand available in my own country.

Where can I find your recipes please?

Can I use the oven to dry it overnight?

I will like to make it but i dont have the starter how to substitute it

How long can the tempeh powder be stored ?

Hi, can you use frozen tempeh to make it?

I have read that all commercial tempeh is steam pasteurized before being vacuum packed. I was able to locate the same brand of commercial tempeh shown in this video, but I'm not sure this will work. If it has been pasteurized, wouldn't all the spores be killed? Has anyone had success reproducing the results shown in this video. I am wondering if there are spores already on her cutting board and drying basket from previous tempeh batches.

Hi may I ask what type of wood box you use? Can I use pine wood?

At what temperature did you dehydrate? I started at 135 for the first 2hrs. But then I freaked out and turned in down to 110.

madam is it necessary to store the starter in refrigerator?

Hola un gusto ser subscriptora de su canal ,quisiera saber si es posible que enseñé a hacer aspergillus koji desde cero casero sin las esporas compradas ya qué en mi provincia no hay debo comprar en el extranjero y es sumamente costoso muchas gracias

I like very much your clip but I think it's very dark, you have to regulate the lighting.

En español porfavor gracias desde Guayaquil Ecuador bastion popular.Angelita ❤

How to I eat tempeh? What do I eat it with? Ps. It’s after Christmas right now so happy new year may 2021 bring prosperity, more videos, better reforms to the videos (if you need), more subscribers (of course), AND AN END TO THIS GOD DAMNED VIRUS!!!

Here is a huge playlist on Tempeh that teaches how to make a starter culture from steamed rice and rice flour, how to build a simple incubator, etc. The person who runs the channel seems to reside in Oregon. kzfaq.info/sun/PL7CNdAgFkcwZuHM9RF3dFfQuHPw2B3QPk

J'adore cette façon de faire les vidéo. Calme et silencieux. ON regarde . On lit. Et c'est facile. Toutefois les images sont un peu sombres...

Thank you so much for showing a plastic free, zero waste way of making tempeh 🙏 My recipe calls for plastic bags and that does not feel right.

Wao this is amazing.. if I don't have tempeh, can I dry out miso paste and use it as starter instead? 😂

Nice, so you can actually get the culture from commercial tempeh!

homemade koji starter pleaseeee

What temperature do you dehydrate your tempeh at?

every time I make a soy tempeh mine is very very "mushroomy" in taste and smell.... am i doing smth wrong ?

By the way, which commercial starter do you use?

Is it normal that it stinks during the drying process??? I mean, it stinks...

Why this mold looks blackish instead of white?

Im looking for a tempe starter cause I dont have tempe at all and the starter is from the tempe? Are you kidding me?

I want to learn to make homemade tempeh. You used a store bought tempeh to make starter? I want to make a homemade homemade starter...meaning no store bought chemical at all...only natural please.

So you take a commerciale tempeh to take its starter , you don’t show how to make the starter without tempeh … :(

eukkkkkkkkk black tempeh. not appetizing at all

Am i understanding this right? Just thinly slice tempeh,let dry till i breaks,grind and thats tempeh starter? Or with rice flour as @hetiskitchen9538 mentions? This seems too easy to me being such a skeptic who rarely has things work out for him lol