---
product_id: 440560971
title: "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"
brand: "jans"
price: "41750CFA"
currency: XOF
in_stock: true
reviews_count: 8
category: "Jans"
url: https://www.desertcart.sn/products/440560971-wira-tempeh-starter-with-rhizopus-spores-ragi-tempe-17-50
store_origin: SN
region: Senegal
---

# Fast 36-hr fermentation 100% Plant-based protein Pure Rhizopus spores 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

**Brand:** jans
**Price:** 41750CFA
**Availability:** ✅ In Stock

## Summary

> 🌿 Ferment your way to plant-powered perfection—because homemade tempeh is the new black!

## Quick Answers

- **What is this?** 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 by jans
- **How much does it cost?** 41750CFA with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.sn](https://www.desertcart.sn/products/440560971-wira-tempeh-starter-with-rhizopus-spores-ragi-tempe-17-50)

## Best For

- jans enthusiasts

## Why This Product

- Trusted jans brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Effortless Fermentation:** Reliable, vigorous Rhizopus oligosporus spores ensure consistent 36-hour fermentation with minimal waste.
- • **Clean & Conscious Eating:** Gluten-free, vegan, and non-GMO starter aligns perfectly with mindful, health-forward lifestyles.
- • **DIY Gourmet Tempeh Mastery:** Craft fresh, probiotic-rich tempeh at home with just 2 tbsp starter per batch—save money and impress your foodie circle.
- • **Power-Packed Plant Protein:** Harness the nutrient-dense benefits of ragi (finger millet) for a gluten-free, non-GMO, high-protein superfood boost.
- • **Endless Culinary Creativity:** Transform soybeans or other legumes into versatile tempeh blocks—perfect for plant-based meals that wow your network.

## Overview

Wira Tempeh Starter with Rhizopus Spores is a 17.5 oz pack of premium, non-GMO, gluten-free ragi-based starter culture designed for fast, reliable fermentation of homemade tempeh. Ideal for health-conscious, plant-based eaters, it delivers high protein, probiotics, and nutrient-rich benefits in just 36 hours, empowering you to create fresh, delicious tempeh with minimal effort and maximum flavor.

## Description

desertcart.com: 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 : Grocery & Gourmet Food

Review: Economical and delicious - Works better (faster fermentation), less waste, and the results taste better than the expensive single-batch packets I've tried. One teaspoon is plenty for 2 cups of dry beans (after hydrating them, of course). There's enough in the bag for at least 150 batches of that size! There are no instructions on the bag, but there are plenty of websites with detailed instructions for fermenting tempeh from a starter. I store the opened vacuum bag inside a gallon-size freezer bag in the freezer. I expect this to keep it viable for at least a year - I'll add a note here if it dies before then. Consistently finishes in about 36 hours for me, when incubating in a bread proofer at 88 °F (usually I turn the proofer temperature setting down a few degrees after 24 hours, when the mycelium is clearly visible, to avoid excessive self heating). Tempeh culture can be propagated, but at this price for starter, it's not worth the hassle to me. As long as this is still available when I run out, I'll just buy another bag.
Review: Great tempeh starter. You can make it, too! - You can make excellent tempeh at home using this starter. This starter is vigorous and inexpensive but comes with no directions to use. I use one teaspoon of starter to 2 cups dry beans. I like the beans from Laurasoybeans.com but any soybeans will work. Homemade tempeh is much better than the store bought stuff. Making tempeh is a learning process and a project that takes a couple of days. I watched a lot of YouTube videos and failed a couple times at first but have it down pretty well now. Guidelines: Bring 2 cups of dry soy beans to a boil then let them soak at least four hours. Some use hands to rub the hulls off the beans. This way takes 30-40 minutes. I use a potato masher to dehull the soaked beans. It takes about 5 vigorous grinding minutes. Then use multiple rinses to float and skim the hulls off and discard them. After this, boil the beans for 30 minutes. Drain the beans then spread them on a towel on a baking sheet to dry and cool. Once below about 90 degrees, stir beans WELL with 2 tablespoons of vinegar. Then stir in one teaspoon of starter WELL. Bag them in ziplock bags and press them flat. Pierce holes all over both sides of bags about an inch apart. I use a toothpick. Lay bags on a wire rack. Put them some place they'll be at about 88 degrees till tomorrow. I put them in an unheated oven with just the oven light on. An Instant pot on LOW yogurt works too. Be creative. Use a thermometer. After about 20 hours they begin to make their own heat. Take them out of the warm place and let them mature on the countertop. If the tempeh gets too hot for too long (over about 96 degrees) it will die. Sadness. Finished tempeh is white and solid like a brick of brie cheese. Peel off the bag, slice tempeh and cook it. If it gets gray or black areas, this is okay. It's just happy and healthy and making spores. You can still eat it. Stinky or slimy or pink or orange. Pitch it. Try again. Best luck to you.

## Features

- Premium Ragi Tempeh Starter: Create your own delicious and nutritious tempeh at home with our high-quality ragi tempeh starter, perfect for health-conscious food enthusiasts.
- Easy to Use: Just 2 tablespoons per serving is all you need to ferment your own tempeh, making it a simple and cost-effective way to enjoy homemade tempeh.
- Nutrient-Rich: Ragi, also known as finger millet, is packed with protein, fiber, calcium, and iron, ensuring your homemade tempeh is both healthy and delicious.
- Versatile and Healthy: Enjoy the benefits of a plant-based protein source that's rich in probiotics, promoting good digestion and overall well-being.
- Gluten-Free and Non-GMO: Our ragi tempeh starter is made from all-natural, gluten-free, and non-GMO ingredients, guaranteeing a pure and wholesome product for your homemade tempeh.

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0887YYSD3 |
| Age Range Description | Adult |
| Best Sellers Rank | #37,279 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #2 in Fresh Tempeh |
| Brand | Jans |
| Brand Name | Jans |
| Container Type | Pack |
| Cuisine | Indian, Southeast Asian |
| Customer Reviews | 4.5 out of 5 stars 220 Reviews |
| Flavor | Tempe |
| Item Form | Block |
| Item Weight | 1.1 pounds |
| Manufacturer | Wira |
| Number of Items | 1 |
| Number of Pieces | 1 |
| Package Information | Pack |
| Package Size Name | 17.50 ounce |
| Set Name | Ragi Tempeh Starter Kit |
| Size | Pack of 1 |
| Specialty | Vegan |
| UPC | 838452001722 |
| Unit Count | 17.5 Ounce |

## Product Details

- **Brand:** Jans
- **Flavor:** Tempe
- **Item Weight:** 1.1 pounds
- **Number of Items:** 1
- **Package Information:** Pack

## Images

![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 - Image 1](https://m.media-amazon.com/images/I/71P6TePBENL.jpg)

## Available Options

This product comes in different **Size** options.

## Questions & Answers

**Q: Does this starter need to be refridgerated?**
A: I kept mine in the coolest, dry place in the house ; where the temperature remains constant all the time

**Q: Does this starter contain any soy?**
A: Ragi tempeh or tempeh starter is a dried mixture of live Rhizopus spores with substrate, that can be soybeans or rice.

**Q: How to use**
A: This is used to make Tempeh

## Customer Reviews

### ⭐⭐⭐⭐⭐ Economical and delicious
*by J***W on May 5, 2026*

Works better (faster fermentation), less waste, and the results taste better than the expensive single-batch packets I've tried. One teaspoon is plenty for 2 cups of dry beans (after hydrating them, of course). There's enough in the bag for at least 150 batches of that size! There are no instructions on the bag, but there are plenty of websites with detailed instructions for fermenting tempeh from a starter. I store the opened vacuum bag inside a gallon-size freezer bag in the freezer. I expect this to keep it viable for at least a year - I'll add a note here if it dies before then. Consistently finishes in about 36 hours for me, when incubating in a bread proofer at 88 °F (usually I turn the proofer temperature setting down a few degrees after 24 hours, when the mycelium is clearly visible, to avoid excessive self heating). Tempeh culture can be propagated, but at this price for starter, it's not worth the hassle to me. As long as this is still available when I run out, I'll just buy another bag.

### ⭐⭐⭐⭐⭐ Great tempeh starter. You can make it, too!
*by A***. on August 25, 2025*

You can make excellent tempeh at home using this starter. This starter is vigorous and inexpensive but comes with no directions to use. I use one teaspoon of starter to 2 cups dry beans. I like the beans from Laurasoybeans.com but any soybeans will work. Homemade tempeh is much better than the store bought stuff. Making tempeh is a learning process and a project that takes a couple of days. I watched a lot of YouTube videos and failed a couple times at first but have it down pretty well now. Guidelines: Bring 2 cups of dry soy beans to a boil then let them soak at least four hours. Some use hands to rub the hulls off the beans. This way takes 30-40 minutes. I use a potato masher to dehull the soaked beans. It takes about 5 vigorous grinding minutes. Then use multiple rinses to float and skim the hulls off and discard them. After this, boil the beans for 30 minutes. Drain the beans then spread them on a towel on a baking sheet to dry and cool. Once below about 90 degrees, stir beans WELL with 2 tablespoons of vinegar. Then stir in one teaspoon of starter WELL. Bag them in ziplock bags and press them flat. Pierce holes all over both sides of bags about an inch apart. I use a toothpick. Lay bags on a wire rack. Put them some place they'll be at about 88 degrees till tomorrow. I put them in an unheated oven with just the oven light on. An Instant pot on LOW yogurt works too. Be creative. Use a thermometer. After about 20 hours they begin to make their own heat. Take them out of the warm place and let them mature on the countertop. If the tempeh gets too hot for too long (over about 96 degrees) it will die. Sadness. Finished tempeh is white and solid like a brick of brie cheese. Peel off the bag, slice tempeh and cook it. If it gets gray or black areas, this is okay. It's just happy and healthy and making spores. You can still eat it. Stinky or slimy or pink or orange. Pitch it. Try again. Best luck to you.

### ⭐⭐⭐⭐⭐ It's alive, worked after several tries, 85-90F, important to dry the beans before fermenting!
*by M***H on January 14, 2025*

Tried my first batch, and it did not work on the yogurt setting in Instant Pot. Wasted my first batch. I thought the starter was dead, but decided to give it another go, since it was my first time making tempeh. I have fermented kombucha, yogurt, natto, and cabbage before, i'm not new to the fermentation. After reading the instructions, I realized that the 'normal' yogurt setting in Instant Pot gives temperature that is too high for tempeh. I pressed 'Yogurt' button, then I pressed 'Adjust' button, and saw that it can adjust to: Low (24), Normal (8), and High (boil). I made sure that it was set on 'Low'. Tempeh ferments at 85F-90F, while yogurt needs 120F. Another thing that I adjusted was losing the ziploc bag, since tempeh culture needs air. I put the hulled beans mixed with tempeh starter into a glass storage container about 1 inch thick to ensure it is getting enough air. And last important thing - soybeans need to be dry when adding the starter. I dried them on paper towel shortly after cooking. If beans are wet, the starter won't take. After these adjustments, it worked!! Looking forward to making many more batches!

## Frequently Bought Together

- Wira Tempeh Starter (Ragi Tempe) 17.50 ounce (Pack of 1
- Soymerica Non-GMO Soybeans - 7 Lbs. Identity Preserved (IP). Great for Soy Milk and Tofu. 100% Product of USA. Non-GMO Project Verified
- Japanese Natto Starter Spores (Nattomoto) - 3g (enough to make 30kg of natto). 100% Organic Soybean Extract. 100% Product of Japan

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*Product available on Desertcart Senegal*
*Store origin: SN*
*Last updated: 2026-08-15*