DIY Cost
$0.64
Dry Beans
0.7 cups
Total Time
45–61 hrs
You save $3.36–$5.36 per 8 oz block vs store-bought
| Nutrient | Per Block | Per 100g |
|---|---|---|
| Protein | 46.0g | 20.3g |
| Fiber | 17.2g | 7.6g |
Fermentation increases B12 and bioavailability of protein and minerals
Inputs
Result
A single standard soybean tempeh block needs less than a cup of dry beans and costs about $0.65 to make. The total process takes 45–61 hours, mostly hands-off soaking and incubation.
Inputs
Result
Doubling the block size to 1 lb requires 1.5 cups of dry soybeans. At $1.29 per block, this is 84–89% cheaper than buying two 8 oz blocks at the store.
Inputs
Result
Chickpea tempeh has a nutty flavor and slightly shorter incubation time (28–36 hours). It needs more dry beans due to the lower 1.6× yield factor, but costs only $1.39 per pound.
You need about 4.4 oz (0.74 cups) of dry soybeans to make one standard 8 oz block of tempeh. Soybeans have a yield factor of 1.8, meaning 1 lb of dry beans produces roughly 1.8 lbs of finished tempeh after soaking, cooking, and fermentation.
| Bean Type | Yield Factor | Dry Beans for 8 oz | Cook Time |
|---|---|---|---|
| Soybeans | 1.8× | 4.4 oz | 45 min |
| Black Beans | 1.7× | 4.7 oz | 35 min |
| Chickpeas | 1.6× | 5.0 oz | 30 min |
| Lentils | 1.5× | 5.3 oz | 15 min |
Use 2 grams of Rhizopus oligosporus powder per kilogram of cooked beans, which works out to about 1 teaspoon per pound. For back-slopping with a previous batch, crumble 2 tablespoons of existing tempeh per pound of cooked beans and mix thoroughly.
| Starter Type | Amount per lb | Cost per Block | Reliability |
|---|---|---|---|
| Powdered Starter | 1 tsp (2g/kg) | $0.09 | High |
| Previous Batch | 2 tbsp crumbled | Free | Moderate |
Tempeh incubates at 85–90°F (29–32°C) for 24–48 hours depending on bean type. Soybeans take 36–48 hours, black beans 30–40 hours, chickpeas 28–36 hours, and lentils 24–30 hours. The mycelium generates its own heat, so reduce external heat after 12 hours if needed.
Homemade tempeh costs approximately $0.50–$0.80 per 8 oz block using dry soybeans at $2/lb and powdered starter. Store-bought tempeh runs $4–$6 for the same size, making DIY tempeh 80–90% cheaper. The main investment is time: 45–61 hours from start to finish.
| Block Size | DIY Cost | Store-Bought | Savings |
|---|---|---|---|
| 8 oz | $0.65 | $4–$6 | $3.35–$5.35 |
| 16 oz | $1.29 | $8–$12 | $6.71–$10.71 |
| 32 oz | $2.58 | $16–$24 | $13.42–$21.42 |
Vinegar lowers the pH of cooked beans to around 4.5–5.0, creating an acidic environment that favors Rhizopus mold growth while inhibiting harmful bacteria. Use 1 tablespoon of white or apple cider vinegar per pound of cooked beans. Mix it in right before adding the starter culture.
Yes, tempeh can be made with black beans, chickpeas, lentils, and other legumes. Non-soy tempeh has a slightly different texture and lower yield factor. Lentils ferment fastest (24–30 hours) while soybeans produce the firmest cake with the highest protein content at 20.3g per 100g.
Read our guide
Read our guide
Read our guide
Discover tools for fermentation, baking, cooking, and recipe scaling.
Last Updated: Mar 9, 2026
This calculator is provided for informational and educational purposes only. Results are estimates and should not be considered professional financial, medical, legal, or other advice. Always consult a qualified professional before making important decisions. UseCalcPro is not responsible for any actions taken based on calculator results.