Understanding Tempeh Processing Methods, Step by Step
Tempeh processing is fermenting soybeans with Rhizopus oligosporus until they bind into a firm cake, usually in 24-48 hours. We have made tempeh long enough to know the steps are…
Top Benefits of Live Culture Tempeh for Gut and Heart
Live culture tempeh is a fermented soybean food that delivers probiotics, complete protein, and improved nutrient absorption through active fermentation driven by Rhizopus oligosporus. We have worked with tempeh for…
What Is Pasteurized Tempeh & Why It Matters
Pasteurized tempeh is fermented soybeans that have been heat-treated to stop fermentation, extend shelf life, and improve food safety while preserving most nutrients. We work with tempeh every day, from…
Fresh vs Pasteurized Tempeh: Which Tastes Better?
You're choosing between two different foods. Fresh tempeh is alive, with active cultures and a richer, nuttier taste. The shelf-stable kind has been pasteurized, stopping that activity for safety and…
How to Find Whole Soybean Tempeh That’s Worth Buying
This is what real whole soybean tempeh looks like: a solid block of whole, organic soybeans woven together by a soft white mold. You can see every bean. The texture…
What Kind of Soybeans for Tempeh Should You Use?
The best soybeans for tempeh are whole, dried yellow soybeans (Glycine max). They give you a firm block, a strong fermentation, and plenty of protein. We've run tests on dozens…
Understanding Tempeh Soybean Prep at Home
We turn soybeans into tempeh through fermentation. We use a particular culture called Rhizopus oligosporus. It breaks down the beans, making them firmer, boosting the protein you can actually absorb,…
Which Soybeans Make the Best Tempeh?
We make a lot of tempeh. After years of testing in our own kitchen, we're convinced the best beans are fresh, whole, yellow soybeans that are non-GMO. They have a…
Are Dehulled Soybeans Better for Tempeh?
Forget the whole beans. If you want tempeh that slices clean and holds up in the pan, you need to start with dehulled soybeans. We learned this the hard way…
How Whole Soybeans Affect Flavor in Tempeh
Flavor starts with the bean. Whole soybeans give you a mild, nutty base, a little sweetness, and a natural savoriness that soaks up other flavors during cooking or fermenting. We've…