How do I know that my tempeh is good?
In fresh tempeh the soybeans should be bound together into a tight cakes with no mold growing other than the white tempeh culture. Small black spots may occasionally appear. These spots do not necessarily indicate spoilage, but are part of the tempeh culture’s life cycle. The texture should not be slimy and the aroma should be mushroom-like (or nutty yeast-like). A every slight smell of ammonia is normal. This smell will increase if you incubate too long, indicating that the proteins have been broken down too much.
