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Tempeh Help & Advice

Tempeh is a wonderfully nutritious fermented food made from soybeans (or other legumes) bound together by a white mould called Rhizopus oligosporus. It’s high in protein, packed with probiotics, and incredibly versatile in the kitchen. Here’s everything you need to know to make it successfully at home!

🌱 Getting started with tempeh

Making tempeh at home is very achievable — the key is getting your incubation conditions right. Here’s the basic process:

  • Cook and dry your soybeans (or other legumes) thoroughly — excess moisture is the enemy of good tempeh.
  • Mix in your tempeh starter (spores) once the beans have cooled to around 30°C.
  • Pack into perforated bags or a container with small holes to allow airflow.
  • Incubate at 30–32°C for 24–48 hours until a firm white mycelium has formed throughout.

🌡️ Incubation tips

Consistent warmth is everything with tempeh. Good options for incubation include:

  • A yoghurt maker set to 30–32°C
  • An oven with just the light on (check the temperature first with a thermometer)
  • A warm spot in your home, wrapped in a towel to retain heat

The mould generates its own heat as it grows, so after the first 12–16 hours you may need to provide a little ventilation to prevent overheating.

🧐 Troubleshooting

My tempeh isn’t binding together. The most common cause is too much moisture on the beans, or incubation temperature being too low. Make sure your beans are thoroughly dried before adding the spores, and check your incubation setup with a thermometer.

There’s black or grey patches on my tempeh. A little grey or black on the surface is normal — it means the mould has started to sporulate and is just a sign it’s very mature. It’s still safe to eat. If the black patches appear very early or smell unpleasant, get in touch.

It smells like ammonia. This usually means the tempeh has over-fermented or got too warm. It’s a sign to either eat it quickly or discard it.

Nothing seems to be happening after 24 hours. Check your temperature — if it’s below 28°C the mould will be very slow. Try moving to a warmer spot and give it more time.

🍽️ Using your tempeh

Fresh tempeh can be sliced and pan-fried, marinated and grilled, crumbled into sauces, or used as a meat substitute. It absorbs flavour beautifully. Store unused tempeh in the fridge for up to 5 days, or freeze for up to 3 months.

🛒 Ready to get started?

Pick up your tempeh culture from us — we stock a couple of great options:

📚 Resources

💬 Still need help?

Tempeh can be a little tricky at first but we’re here to help — don’t give up!