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Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)

Rewarding to make from scratch!

There’s something deeply satisfying about stretching your fermentation skills and making your own tempeh is a rewarding next step. While most store-bought tempeh contains preservatives and often lacks that fresh, nutty taste, homemade tempeh is rich in flavour and packed with nutrients.

We’re excited to share a method for making fresh tempeh using the Luvele Yogurt Makers. With precise temperature control and water bath technology, they provide the ideal incubation environment for fermenting tempeh at home. And the best part? It’s easier than you might think.

Tempeh is a traditional Indonesian fermented food made by culturing cooked soybeans with a beneficial fungus called 'Rhizopus oligosporus'. As the fungus grows, it binds the soybeans into a firm, cake-like block held together by a white, fuzzy network called mycelium.

Beyond its distinctive appearance and texture, tempeh is celebrated for being a high-protein, high-fibre, probiotic-rich food. Thanks to fermentation, the soybeans become easier to digest, and the nutrients more bioavailable.

Why Make Tempeh at Home?

Making your own tempeh gives you full control over the ingredients and fermentation process. Unlike store-bought versions, which can be bland, homemade tempeh has a rich nutty flavour and a satisfyingly firm texture - no bitterness, no preservatives, just wholesome goodness.

Thanks to our in-house testing, you can skip the time-consuming process of splitting and dehulling soybeans that many online methods recommend. Plus, once you get the hang of it, you can start experimenting with different legumes and grains for a custom creation that suits your taste and dietary preferences. We made traditional soybean tempeh, and to experiment, a pinto and black bean version.

Tempeh Starter culture

To make fresh tempeh in your Luvele yogurt maker you will need a tempeh starter culture. Purchase 'Rhizopus oligosporus' tempeh starter culture online. Use the amount specified on the packet. We used 1 gram. Some starters may recommend adding a small amount of tapioca or rice starch.

The Perfect Incubation Environment

Fermenting tempeh requires maintaining a warm, stable temperature between 29°C–32°C (85°F–90°F). The Luvele Yogurt Makers maintain a stable environment for up to 36-hours, making them ideal for small-batch fermenting. The Pure Plus, large glass fermentation jar conveniently fits three parcels of tempeh, while the Pure Yogurt Maker makes 4 tidy cakes.

Ventilation is Key: Your Fermentation Parcel Options

Tempeh needs to 'breathe' as it ferments, so you'll need to shape your beans into parcels that allow for airflow. Here are the tempeh making options we have explored:

Banana leaves:

The traditional way of preparing tempeh, which are breathable and compostable. Secure with toothpicks and handle gently, as they can tear. Purchase fresh from Asian stores.

Ziplock bags:

Puncture small holes throughout using a toothpick or skewer. Reusable when cleaned thoroughly.

Baking paper:

A single-use, plastic-free method. Wrap and secure with toothpicks, then perforate at regular intervals.

Luvele ceramic yogurt making containers:

Create a perfect cake of tempeh with a beautiful spore layer on top.

How to Tell When Tempeh is Ready

Tempeh starts to show signs of life around the 18-hour mark, when white mycelium begins to form. After approx. 27-hours, the fungus should have spread throughout the beans, forming a solid block. You'll know it's ready when it looks like it's been wrapped in cotton wool and feels firm to the touch.

Troubleshooting Tips

Tempeh making is a forgiving process, but a few things can go wrong. Here are some tips to ensure success:

Moisture is the main culprit: Drain beans well before mixing in the starter. Excess moisture can lead to sogginess or spoilage.
Ventilation is essential: heat without airflow can cause unwanted mould.
Black or grey spots: These are natural and safe to eat - a sign that the fermentation is complete.
Signs of spoilage: A strong ammonia smell, slimy texture, or green or blue mold are signs the tempeh has gone bad.
Smell: Tempeh has a complex odour. The fermentation process contributes to an earthy, slightly sour smell similar to edible mushrooms.

Cooking With Tempeh

Tempeh is incredibly versatile in the kitchen. Just like firm tofu, it can be steamed, marinated, fried, grilled, or baked. It’s great in salads, burgers, curries, stir-fries, or even sliced thin and pan-fried as a high-protein sandwich filler. Its ability to absorb flavour makes it ideal for marinating in your favourite sauce or spice blend.

Can You Eat Tempeh Raw?

Technically, yes but we don’t recommend it. Cooking your tempeh ensures any unwanted microbes are eliminated and enhances both flavour and digestibility.

Beyond Soybeans: Other Grains and Legumes

Don’t stop at soy! Tempeh can be made from a wide range of ingredients. Experiment with any type of dried bean or try chickpeas, lentils, split peas, barley or quinoa. Mix and match to find combinations that suit your taste or dietary preferences.

Storing Tempeh

If not cooked or consumed immediately, proper storage is essential to ensure that your tempeh stays fresh and safe to eat. Store the unwrapped tempeh in an airtight glass container in the fridge for up to a week. If you don’t expect to use it for several days, consider storing it in the freezer.

Make Fresh Tempeh in Your Luvele Yogurt Maker

Luvele

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Ingredients

300 grams of organic soybeans
Tempeh starter culture
3 tablespoons of vinegar
2 litres of water for cooking

Directions

Soak your beans

Soak your beans in water overnight or longer. Aim for 16-24 hours. They expand so use 1.5 litres of water. Discard rotten or discoloured beans that float to the top.

Cook Your Beans

Drain the beans in a colander then transfer to a large saucepan. Add the water and vinegar and cook the soybeans for approx. 1 hour. They need to be soft but not mushy.

Drain and dry Beans

Strain the beans in a colander and tap to remove excess water. Pour the beans out onto a clean kitchen towel and spread into one layer with a spatula. It is important to remove as much of the moisture as possible. You can let the beans air dry or blot with a towel. Remove burst skins and discoloured beans. The beans don’t take long to cool, but they must below 35°C (95°F) before adding the starter culture.

Tempeh starter

Pour the dry beans into a large glass bowl. Add the amount of starter culture specified on the packet. We used 1 gram (approx. half a teaspoon). Mix thoroughly so that the Rhizopus spores are evenly distributed.

Make your parcels

Banana Leaf: Tear or cut into rectangle pieces, large enough to wrap around the beans. Secure the parcel closed with a toothpick or kitchen string.
Ziplock bags: perforate holes, 2 cm apart, across the surface of the bag, then fill and press into a firm parcel.
Baking paper: Wrap the beans and secure the parcel with kitchen string. Perforate the parcel with holes at 1-inch intervals to allow for ventilation.
Pure yogurt maker ceramic containers: Divide and compact the beans between the four containers. Incubate without the silicon lids.

Ferment and Wait

Place the tempeh parcels into your Luvele yogurt maker glass jar. Place the jar into the yogurt maker. Do not put the silicon lid on. Pour water slowly into the base. (The water must not be filled over the ‘tall line’ indicated on the inside wall of the maker). Then place the cover lid on top. Use the digital control panel to set the temperature to 29° C, the time to 27-hours and press ‘confirm’ to begin incubation. Carefully remove the coverlid at 27 hours. Partially unwrap a parcel to check the coverage of spores. It is ready when it is completely covered in white mould. We left ours for 30 hours.

Cool and store

To stop the fermentation, remove the tempeh from the yogurt maker jar. Let it cool to room temperature. Unwrap the parcel, the tempeh is ready to be sliced, or prepared and cooked for your recipes. Store in an airtight glass container for up to a week or freeze the for up to 6 months.

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Make Fresh Tempeh in Your Luvele Yogurt Maker