1000 grams of tempeh starter.
One kg of dry soybeans prepared as directed will make 1.5 kgs of tempeh.
Preparation time is less than 2 hours. Incubation time is about 24 hours at 85 F - 89 F (32 C). Kept cool and dry, Culture (starter) has 12 month shelf life at full potency if kept dry in the refrigerator, and years if kept in the Freezer.
Usage of tempeh starters ratio:- 1kg soy : 2grams starter
Tempeh starter (Rhizopus Oligosporus Culture ), Rice flour