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Natto-making at home Options
Durgan
#1 Posted : Sunday, December 14, 2008 3:49:20 PM
Rank: Guest

Posts: 134,494

Natto- Home Making.

Natto is considered to be a fine human food. Normally it is commercially produced. Deciding to make it at home, this is my method. Natto is fermented whole soy beans, which is very common in Japan.

http://www.durgan.org/ShortURL/?BGGIL 14 December 2008 Natto Making at Home

Select about 500 ml of dried soy beans, was thoroughly, boil for ten minutes in water, discard this water, and rinse thoroughly. Place beans in colander and place in pressure cooker. The colander is necessary to prevent the beans from touching the water, and boiling up and clogging the exhaust valve. The beans are cooked by the steam formed. Cook for about 1.5 hours. This insures the beans are soft and well cooked. Mix the spores with molasses, salt, and water at about 60 degrees centigrade and about 200 ml of water, and stir into the cooked soy beans mixing thoroughly. Spread the beans on a tray, not too thick, cover with plastic wrap and punch some holes in the material, and place in the incubator for about 24 hours.

I eat a small bowlful for breakfast daily, along with a dish of cooked rolled oats. Five hundred ml of dried beans is about a weeks supply for one person. Keep in a normal manner in the refrigerator. When making, use hot water and heat to keep the working area as clean as possible to limit the introduction of airborne spores. Maximum spore temperature is 60 degrees C, and the incubator is set to about 40 degrees C.

The incubator is a normal camping thermo box, and the heat is supplied by a drug store heating pad. The process is dead simple, and takes little time and effort. I find the end product very pleasant to ingest. Fermented soy beans, disarm all the detrimental effects about eating whole soy beans, judging by current literature.

Spores are available on the Internet, but much cheaper if you can get them sent from Japan. A small vial is sufficient for making many kilograms of Natto. The vial keeps in a sealed container in the refrigerator for long periods.
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