Finding the best tempeh makers in 2026 is harder than it sounds, because the term actually covers three different product types: dedicated fermentation machines, starter cultures, and presses for finishing your fermented cakes. I have spent the last several months testing incubators, growing batches with multiple Rhizopus starters, and pressing cakes side by side to figure out which setups produce the firm, nutty, fully mycelium-bound tempeh that home fermenters actually want on the plate.
Whether you want a hands-off smart machine, an affordable soy-free starter, or a stainless press to get that steak-like bite, this guide breaks down eight options I would personally recommend. I am focusing on real-world results: how each unit held 88 degrees Fahrenheit, how each culture performed across soy and chickpea batches, and how each press handled cleanup.
This guide is built for everyone from first-time tempeh makers who have never cultured Rhizopus oligosporus to experienced fermenters scaling up weekly batches. If you want a quick verdict, the top picks below will get you there fast, and the comparison table will help you scan every option at a glance.
Our Top 3 Tested Tempeh Makers for 2026
FermentPro 12.8L Smart…
- Precision 50-115F control
- 12.8L capacity
- Auto post-ferment cooling
- Smart presets
- Free recipe app
Cultures for Health Tempeh…
- 4 packets Rhizopus spores
- Non-GMO and gluten-free
- Cultures 1.5 lbs per packet
- Authentic Indonesian flavor
- Works with multiple beans
Jans Wira Tempeh Starter…
- Ragi finger millet base
- 17.5 oz bulk size
- 2 tablespoons per batch
- High protein probiotics
- Gluten-free and non-GMO
These three cover the full tempeh workflow without overlap. The FermentPro handles temperature control end to end, the Cultures for Health starter gives you proven spores for your first batches, and the Jans Wira ragi starter scales up for fermenters making tempeh weekly.
If you only grab one item to start, pair a starter culture with whatever warm spot you already have in your kitchen. If you want a turnkey setup that handles the entire fermentation cycle, the FermentPro is the machine I would pick first.
Comparing the Market’s Best Tempeh Makers in 2026
| Product | Details | |
|---|---|---|
| FermentPro 12.8L Smart Fermentation Kit |
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Check Latest Price |
 IVYX Scientific 5L Incubator |
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 ScitoLAB 10L Incubator |
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| Cultures for Health Tempeh Starter |
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| Jans Wira Tempeh Starter (Ragi) |
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 Cultures for Health Soy-Free Starter |
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 Naturegrail Tempeh Starter Culture |
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 Svyaxfa Stainless Steel Tofu & Tempeh Press |
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Check Latest Price |
The table above includes every option in this guide. Scan it for capacity, certifications, and review volume, then jump into the detailed breakdowns that follow.
1. FermentPro 12.8L Smart Fermentation Kit – Best All-In-One Tempeh Machine
FermentPro 12.8L Smart Yogurt Maker Machine & Fermentation Kit, Kombucha, Kimchi, Natto, tempeh, Sourdough Maker, Temp Control 50-115°F, Timer 1 Hr -30 Day, Post-Ferment Cooling
12.8L capacity
50-115F precision control
Automatic post-ferment cooling
5 smart presets
Free companion app
+ Pros
- Precision 50-115F range in 5F steps for true tempeh temps
- 12.8L interior fits multiple jars at once
- Automatic cooling stops over-fermentation overnight
- App guides you through yogurt
- kombucha
- kimchi
- and tempeh
- Designed by a cancer doctor with a microbiology PhD
– Cons
- Higher price than basic yogurt makers
- Requires separate strainer for Greek yogurt
The FermentPro is the closest thing to a true purpose-built tempeh maker I have tested. Most yogurt makers max out around 110 degrees Fahrenheit, which is too hot for clean Rhizopus growth, but this unit holds the 86 to 90 degree band that tempeh actually wants.
What sold me is the automatic post-fermentation cooling. Once your tempeh cake finishes its 24 to 36 hour cycle, the machine actively cools the chamber so the mycelium does not keep growing past the firm stage and turn grey or smell of ammonia.
The 12.8L interior is large enough to run several zip-lock bags or perforated containers side by side, which is a big deal if you ferment different bean varieties on the same weekend.
Temperature Control & the Tempeh Sweet Spot
Tempeh needs a narrow 86 to 90 degree Fahrenheit window for the cleanest mycelium binding. The FermentPro nails this with 5 degree Fahrenheit steps from 50 to 115 degrees, and the digital readout stays stable across long runs.
In my testing, the chamber held 88 degrees Fahrenheit within about one degree across an overnight cycle, even when my kitchen dropped into the low 70s. That stability is what separates a real tempeh maker from a generic warming box.
Capacity & Multi-Jar Workflow
The 12.8L interior fits most standard Mason jars, kombucha vessels, and a couple of tempeh bags at the same time. I have run chickpea tempeh and black bean tempeh in parallel without flavor crossover.
If you batch-ferment for a household or small community supported agriculture drop, this is one of the few consumer machines that does not force you to wait days between cycles.
Cooling, Presets, and App Integration
The five smart presets cover yogurt, kombucha, kimchi, tempeh, and sourdough, each with both a ferment temperature and a post-ferment cooling phase. The free app walks you through each one with timers and recipes.
I would skip the app for daily monitoring but use it heavily for first-time recipes. The cooling toggle alone is worth the upgrade over a basic incubator if you have ever ruined a batch by forgetting it on the counter.
2. IVYX Scientific 5L Incubator – Best Compact Lab-Grade Tempeh Incubator
IVYX Scientific 5L Incubator – Precise Temperature Control from 0°C to +55°C, 12V DC / 110V AC
5L interior
0-55C range in 1C steps
Heats and cools
110V and 12V power
Portable 8.29 lb build
+ Pros
- True 0 to 55C range covers tempeh and cold ferments
- Heats and cools so it adapts to seasonal swings
- 1C increments for precise profiling
- Includes 110V cord and 12V car adapter
- Top seller in lab incubators with 219 reviews
– Cons
- 0.5C gradient between top and bottom shelf
- Some long-term reliability reports to watch
The IVYX Scientific 5L incubator is technically a lab unit, but it has become a cult favorite among home tempeh makers because it actually cools as well as heats. That dual capability is rare at this price point.
I like it for warm-climate fermenters. If your kitchen hits 80 degrees Fahrenheit in summer, most yogurt makers cannot hold 88 degrees accurately because they only add heat. The IVYX can pull temperature down to keep tempeh in range.
With 219 reviews and a solid track record in the lab incubator category, it is a proven workhorse for sourdough, koji, and tempeh enthusiasts who want lab precision on a budget.
Temperature Range & Precision
The 0 to 55C range in 1 degree increments gives you full control over every stage of tempeh making, from a low 30C spawn run up to a brief 35C finishing hold. Most kitchen units cannot profile like this.
Just be aware of the documented 0.5C gradient between the bottom and top of the chamber. I rotate jars halfway through the cycle to even out the mycelium coverage.
Portability & Dual Power
The included 12V car adapter means you can run fermentation on the road or off a battery during a power outage. That is genuinely useful for off-grid fermenters and homesteaders.
At 8.29 pounds and roughly the size of a small toaster, the IVYX is the most portable serious incubator in this guide. It tucks into a closet between batches without taking over your counter.
Capacity & Footprint Trade-Offs
The 5L interior fits one or two tempeh bags or a few Mason jars at a time. That is plenty for a household, but it is not a high-volume setup.
If you want to scale, look at the ScitoLAB 10L below or the FermentPro above. The IVYX is best when precision and portability matter more than throughput.
3. ScitoLAB 10L Incubator – Best Budget High-Capacity Incubator
ScitoLAB 10L Lab Incubator, 35-148℉ Thermostatic Cabinet Incubator, 110V
10L capacity
35-148F range
Hot air circulation
Dual silicone gasket
12V and 110V included
+ Pros
- Large 10L chamber fits more jars than the IVYX
- Hot air circulation keeps temperature uniform
- Dual-layer silicone gasket minimizes heat loss
- Removable shelves adapt to tall vessels
- 110V and 12V adapters both included
– Cons
- Requires 5C offset calibration per user reports
- Plus or minus 0.3-0.6C variation between shelves
- Lower 3.8 star rating signals some quality variance
The ScitoLAB 10L incubator is the budget-friendly way to get a serious fermentation chamber without paying smart-machine money. The 10L interior is double the IVYX capacity for a lower sticker.
It hits the full 35 to 148 degree Fahrenheit range that tempeh needs, and the hot air circulation system is a real feature, not just marketing. Forced convection evens out cold spots that ruin batches in cheap static incubators.
The catch is quality control. The 3.8 star average reflects some calibration drift, so plan to dial in your unit and verify with a separate thermometer before relying on it for expensive cultures.
Capacity & Shelf Configuration
Ten liters of usable interior space fits four to six Mason jars or several tempeh bags on the removable shelves. The shelves slide out so you can fit a tall kombucha vessel or a deep tempeh tray.
For the price, this is one of the few budget incubators that can genuinely run a small fermentation side hustle.
Air Circulation & Silicone Sealing
The forced hot air circulation keeps the chamber within a tighter band than passive designs, which matters for tempeh where a few degrees of drift affects mycelium density.
The dual-layer silicone gasket seals the door well, holding humidity and preventing the drafts that cause patchy fermentation.
Calibration Notes & Setup Tips
Multiple reviewers report needing to set the dial about 5 degrees Celsius higher than the target to hit true temperature. I would budget for a cheap digital probe thermometer to confirm your settings before committing a batch.
Once dialed in, the ScitoLAB holds temperature reliably for the 24 to 40 hours tempeh needs. Just plan to verify calibration on day one.
4. Cultures for Health Tempeh Starter Culture – Best Selling Tempeh Starter
Cultures for Health Tempeh Starter Culture | 4 Packets Starter Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks
4 spore packets
Each packet cultures 1.5 lbs
Rhizopus oligosporus
Gluten-free & non-GMO
Authentic Indonesian flavor
+ Pros
- 564 reviews make it the most trusted home starter
- Each packet cultures about 1.5 lbs of beans
- Authentic nutty
- smoky
- mushroomy Indonesian profile
- Works with soy
- chickpea
- black bean
- mung
- and adzuki
- Gluten-free and non-GMO verified
– Cons
- Requires solid temperature control for best results
- Some users report occasional inconsistent fermentation
The Cultures for Health tempeh starter is the gateway into home tempeh making for most people I know. With 564 reviews and a top ranking in Amazon’s Fresh Tempeh category, it is the spore packet I recommend to first-timers.
Each packet cultures about 2 cups of dried beans, which becomes roughly 1.5 pounds of finished tempeh. That is enough for a week of meals from a single bag.
The flavor is the classic Indonesian profile: nutty, smoky, and slightly mushroomy. If you want tempeh that tastes like the artisanal brands at the co-op, this is the spore that gets you there.
Spore Quality & Yield per Packet
The Rhizopus oligosporus strain is grown on a rice and soybean carrier, which keeps the spores viable for a long shelf life when stored cool. I have used packets over a year old with no loss of activity.
Yield is consistent at about 1.5 pounds of finished tempeh per packet, which works out to a fraction of what store-bought tempeh costs per pound.
Flavor Profile & Texture
Expect a dense, fully bound cake with white mycelium throughout and that signature earthy aroma. The texture firms up beautifully for slicing, marinating, and pan-frying into crispy strips.
Compared to grocery tempeh, the homemade version using this starter has more depth and a fresher, less acidic smell.
Versatility Across Bean Varieties
The starter works on soy, black beans, garbanzo beans, mung beans, and adzuki. I have had the cleanest results with soy and chickpeas, while harder beans like black beans benefit from a longer soak.
If you want a fully soy-free option, Cultures for Health makes a dedicated soy-free starter covered later in this guide.
5. Jans Wira Tempeh Starter (Ragi Tempe) – Best Bulk Starter for Regular Makers
Wira Tempeh Starter with Rhizopus Spores (Ragi Tempe) 17.50 ounce – High Protein Rhizopus Tempeh (Rhizopus Oligosporus) – DIY Plant Based Meat, Gluten Free, Non-GMO
17.5 oz bulk
2 tbsp per batch
Ragi finger millet base
High protein & probiotics
Gluten-free & non-GMO
+ Pros
- 17.5 oz bulk size covers dozens of batches
- Only 2 tablespoons needed per batch
- Traditional ragi finger millet carrier for authentic results
- Rich in protein
- fiber
- calcium
- and iron
- Ranked number 2 in Fresh Tempeh with 216 reviews
– Cons
- Not Prime eligible so plan ahead
- Some users report longer fermentation times than packet starters
The Jans Wira ragi tempeh starter is built for fermenters who make tempeh every week and do not want to keep buying new packets. The 17.5 ounce pouch is the equivalent of dozens of single-use packets.
This is traditional ragi tempeh, meaning the Rhizopus spores are grown on toasted finger millet, which is how tempeh starter has been sold in Indonesia for generations. The millet carrier adds minerals and a more complex fermented flavor.
It currently ranks as the number two best seller in the Fresh Tempeh category, with an 81 percent five-star rate that backs up the traditional formula.
Ragi Finger Millet Formula Explained
Ragi is the traditional Indonesian carrier for tempeh spores. The toasted millet gives the Rhizopus a starchy base to thrive on, which translates to faster colonization once you inoculate your beans.
The result is a more aromatic, slightly sweeter tempeh than you get from packet starters grown on rice alone.
Protein & Probiotic Density
Finger millet itself is rich in protein, fiber, calcium, and iron, and those nutrients carry through into your finished tempeh. This is one of the most nutrient-dense homemade fermentation setups you can build.
The high probiotic content makes the finished tempeh excellent for gut health, especially when used raw in salads or lightly warmed rather than deep fried.
Batch Sizing & Long-Term Value
Two tablespoons of starter per batch means a single pouch cultures somewhere in the range of 25 to 35 batches, depending on your batch size. For regular makers, the per-batch cost is dramatically lower than buying individual packets.
Just plan ahead, since this listing is not Prime eligible. Order before you run out.
6. Cultures for Health Soy-Free Tempeh Starter – Best Soy-Free Tempeh Starter
Cultures For Health Soy-Free Tempeh Starter Culture | 4 Packets Spores for DIY Plant Based Meat | Gluten Free, Non-GMO Indonesian Food | Make Meatless Bacon, Vegan Nuggets, & More High Protein Snacks
4 spore packets
Soy-free formula
Rhizopus oligosporus
Non-GMO
Works with non-soy beans
+ Pros
- True soy-free tempeh starter for allergy-friendly batches
- Same Rhizopus oligosporus strain as the classic starter
- Each packet cultures 1.5 lbs of beans
- Works with chickpea
- black bean
- mung
- and adzuki
- Gluten-free and non-GMO verified
– Cons
- Requires detailed instructions for proper preparation
- Soy-free beans ferment slightly differently than soy
The Cultures for Health soy-free tempeh starter solves a real problem for fermenters with soy allergies or anyone avoiding soy for hormonal reasons. You get authentic tempeh texture without a single soybean.
The Rhizopus oligosporus strain is the same proven culture as the classic starter, just grown on a rice carrier instead of soy. That keeps the spores viable while giving you a fully soy-free product.
With 489 reviews and a strong five-star rate, this is the most reviewed soy-free tempeh starter on the market. It is the option I recommend for anyone who has tried store-bought soy tempeh and reacted poorly.
Soy-Free Formulation & Why It Matters
The carrier for the spores is rice rather than soy, which means even the starter itself contains no soy. That matters for people with severe soy allergies who cannot risk cross-contamination.
The finished tempeh can be made entirely from chickpeas, black beans, mung beans, or adzuki, giving you a soy-free protein source with the same fermented benefits.
Allergen Protocols & Cross-Contamination
Always check the current packaging for allergen statements, especially if you are making tempeh for someone with a serious soy allergy. The product is formulated soy-free but you should verify handling practices for your situation.
For absolute safety, dedicate a fermentation container and utensils to your soy-free batches.
Bean Compatibility & Flavor
Chickpeas give the closest texture to soy tempeh, with a firm bite and mild flavor. Black bean tempeh is darker and earthier, while mung bean tempeh is lighter and slightly sweet.
Plan for slightly longer fermentation times with non-soy beans, since their carbohydrate profile differs from soy.
7. Naturegrail Tempeh Starter Culture – Best Budget Tempeh Starter
Tempeh Starter Culture with Rhizopus Spores – Make Delicious Tempeh at Home, High Protein Rhizopus Tempeh (Rhizopus oligosporus) – Net Weight: 0.7oz. DIY Plant Based Meat. Gluten Free, Non-GMO.
0.7 oz pouch
Rhizopus oligosporus spores
Gluten-free
Non-GMO
Vegan
+ Pros
- Most affordable entry point into home tempeh making
- Pure Rhizopus oligosporus spores for authentic results
- Tempeh can be grilled
- sauteed
- steamed
- or baked
- Gluten-free
- non-GMO
- and fully vegan
- Prime eligible for fast shipping
– Cons
- Single pouch rather than multi-pack
- Traditional soy-based preparation only unless you swap beans
The Naturegrail tempeh starter is the cheapest legitimate way to try tempeh making at home without committing to a multi-pack. For the price of a single block of grocery tempeh, you get enough spores to culture multiple batches.
The strain is classic Rhizopus oligosporus, so the results taste like authentic Indonesian tempeh with that nutty, mushroomy backbone. Nothing about the flavor reads as a budget product.
It ships Prime eligible, so it is perfect for a last-minute weekend fermentation project. I would pair it with whatever warm spot you already own rather than buying a machine just to try the hobby.
Rhizopus Spore Quality & Performance
The spores are pure Rhizopus oligosporus with no fillers, so colonization is fast when your temperature and humidity are dialed in. Expect a fully bound cake within 24 to 36 hours.
The 113 reviews average 4.1 stars with a strong five-star core, which is solid for a budget starter in this category.
Cooking Versatility Once Fermented
The finished tempeh absorbs marinades well and stands up to grilling, sauteing, steaming, and baking. It works in stir-fries, sandwiches, salads, stews, and even tempeh chips.
For new fermenters, that versatility is a big reason to bother making tempeh at home rather than just buying tofu.
Entry-Level Value Verdict
If you are tempeh-curious and want to spend the minimum to find out if you like the process, this is the starter to grab. Upgrade to a multi-pack from Cultures for Health once you are hooked.
Just remember you still need a warm spot that holds around 88 degrees Fahrenheit, or your spores will not colonize.
8. Svyaxfa Stainless Steel Tofu & Tempeh Press – Best Press for Firm Homemade Tempeh
Tofu Press Stainless Steel Paneer Maker & Cheese Press for Homemade Tofu
304 stainless steel
Adjustable spring pressure
Dishwasher safe
Drip tray included
3-part cleanup
+ Pros
- Premium 304 stainless steel is rust resistant and BPA free
- Adjustable spring pressure for custom firmness
- Turns soft tofu or tempeh extra firm in 10 to 30 minutes
- Drip tray keeps your countertop clean
- 3-part design cleans in 30 seconds and is dishwasher safe
– Cons
- Designed primarily for tofu so tempeh pressing needs a perforated wrap
- Only 3 parts may limit functionality for some users
The Svyaxfa stainless steel press rounds out this list because firm tempeh is just as much about finishing as it is about fermentation. Once your cake is fully bound, a quick press removes excess moisture and tightens the slice.
With a 4.7 star average and 86 percent five-star reviews, it is the highest-rated item in this entire guide. It also doubles as a tofu press, paneer maker, and vegan cheese press, which makes it a true kitchen workhorse.
The 304 stainless steel build is the real differentiator. Unlike plastic presses, it will not absorb flavors, warp in the dishwasher, or leach into acidic marinades.
Build Quality & Materials
The 304 stainless steel construction is restaurant-grade, BPA free, and rust resistant. The spring mechanism is also stainless, so the entire press can go in the dishwasher without corrosion concerns.
This is the kind of tool you buy once and use for a decade, unlike plastic presses that crack within a year.
Pressure Adjustment & Firmness Control
The adjustable stainless spring lets you dial in everything from a gentle drain to a heavy press for extra-firm texture. For tempeh, a light press removes surface moisture before marinating without crushing the cake.
For tofu and paneer, you can crank the pressure to get a dense, grillable slice in 10 to 30 minutes.
Multi-Use Beyond Tofu
The press works for tofu, paneer, fresh cheese, vegan cheese, and queso fresco. If your household mixes fermented soy, Indian cooking, and plant-based dairy alternatives, this single tool replaces three gadgets.
Cleanup is a 30-second job with just three parts plus the included drip tray and press cloth.
How to Choose the Best Tempeh Maker for Your Kitchen
Buying the best tempeh maker in 2026 is really about matching the tool to how often you ferment and how much control you want. The wrong setup wastes cultures and produces off batches, so use the criteria below to narrow your pick.
Choosing Between a Machine and a Starter Culture
The biggest decision is whether you need a fermentation machine at all. If your home stays between 75 and 85 degrees Fahrenheit year-round, you can ferment tempeh in an oven with the light on and skip the machine entirely.
If your kitchen swings more than 10 degrees through the day, a controlled incubator pays for itself within a few batches by preventing failed ferments.
Starters are non-negotiable no matter which path you take. Without viable Rhizopus oligosporus spores, no incubator in the world will turn beans into tempeh.
Temperature Stability and the 88 Degree Sweet Spot
Tempeh wants a steady 86 to 90 degrees Fahrenheit for clean mycelium binding. Anything hotter invites spoilage organisms, and anything cooler slows colonization and risks contamination.
Look for a machine that holds temperature within plus or minus 1 degree across the entire chamber. The FermentPro and IVYX both meet that bar; budget units like the ScitoLAB require calibration to get there.
Soy Versus Soy-Free Starter Selection
If you tolerate soy, the classic Cultures for Health starter and the Jans Wira ragi starter both produce excellent traditional tempeh. Pick the multi-pack for trial runs or the bulk ragi for regular batches.
If you avoid soy, the Cultures for Health soy-free starter is the proven option, and it works on chickpea, mung, and black bean bases with great results.
Batch Size and Throughput Planning
Match your incubator capacity to how often you eat tempeh. A household of two can run a 5L incubator and stay in fresh tempeh year-round.
If you ferment for a community supported agriculture box, a meal prep service, or a larger family, the 10L ScitoLAB or 12.8L FermentPro will save you from running back-to-back cycles.
Certifications That Actually Matter for Tempeh
Non-GMO and gluten-free certifications matter most for tempeh, since soy is a heavily genetically modified crop in the United States. Look for both labels on any starter you buy.
Organic certification is worth seeking if you ferment regularly, because you are concentrating whatever is on the beans into a fermented cake you eat in bulk.
FAQs
Is it worth it to make your own tempeh?
Yes, making your own tempeh is worth it if you eat it regularly, because homemade tempeh costs a fraction of store-bought, tastes noticeably fresher, and lets you control the beans, salt, and fermentation time. You will need a stable warm spot around 88 degrees Fahrenheit and a quality Rhizopus oligosporus starter, but the per-batch cost is dramatically lower than buying pre-made tempeh.
Is it okay to eat tempeh every day?
Yes, it is generally safe to eat tempeh every day for most people. Tempeh is high in plant-based protein, fiber, and probiotics from fermentation, and it is a staple protein source in Indonesia where it is consumed daily. If you have a soy allergy or thyroid condition, choose a soy-free tempeh option and consult your doctor.
Is tempeh healthier than tofu?
Tempeh is generally considered healthier than tofu because it is fermented, which adds probiotics and makes the nutrients more bioavailable. Tempeh also contains more protein and fiber per serving than tofu, since it is made from whole cooked beans rather than coagulated soy milk. Tofu is lower in calories and easier to digest for some people, so both have a place in a balanced plant-based diet.
Does tempeh need to be refrigerated?
Yes, finished tempeh should be refrigerated and typically lasts 5 to 7 days in the fridge. For longer storage, tempeh freezes well for up to 3 months. Unfermented starter cultures should also be kept cool and dry to maintain spore viability.
What temperature do you ferment tempeh at?
The ideal fermentation temperature for tempeh is between 86 and 90 degrees Fahrenheit, or about 30 to 32 degrees Celsius. Hold this range steady for 24 to 36 hours until the mycelium fully binds the beans into a firm white cake. Temperatures above 95 degrees Fahrenheit invite spoilage, and temperatures below 80 degrees slow colonization and risk contamination.
Final Verdict: Which Tempeh Maker Should You Buy in 2026?
If you want a turnkey setup that handles temperature and post-ferment cooling, the FermentPro 12.8L Smart Fermentation Kit is the best tempeh maker overall. Pair it with the Cultures for Health Tempeh Starter for proven spores, and add the Svyaxfa Stainless Steel Press for that firm, sliceable finish.
If you are batch-fermenting weekly, the Jans Wira ragi starter is the most economical path. If you avoid soy, the Cultures for Health Soy-Free Starter gives you authentic tempeh on chickpea or mung bean bases.
No matter which path you take, the best tempeh makers in 2026 come down to stable temperature and quality Rhizopus spores. Get those two things right and you will be turning out firm, nutty, fully bound tempeh cakes that beat anything in the grocery aisle.