Guest guest Posted July 5, 2010 Report Share Posted July 5, 2010 At gemcultures: http://www.gemcultures.com/soy_cultures.htm and at goldminenaturalfoods: http://www.goldminenaturalfoods.com/NATTO-STARTER-SPORES-NATTO-MOTO-22-GRAM/prod\ uctinfo/3005-0701/ HTH, Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 6, 2010 Report Share Posted July 6, 2010 Has anyone tried or does anyone think I could make natto with navy beans? Kathleen > > At gemcultures: > > http://www.gemcultures.com/soy_cultures.htm > > > and at goldminenaturalfoods: > > http://www.goldminenaturalfoods.com/NATTO-STARTER-SPORES-NATTO-MOTO-22-GRAM/prod\ uctinfo/3005-0701/ > > HTH, > Millie > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 You can ferment navy beans with natto-kin with no problem. You can ferment pea nuts with natto-kin,too. You can ferment sweat corn with natto-kin,also. Even you can ferment processed cheese with natto-kin. But I do not know if you can call them natto... isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 hi, I had made some natto, with natto starter bought from supermarket. But, I found some problem.... the natto from the supermarket is sticky, but my natto is not, look lumpy, soggy. Yes, I used soy bean. Why I get the different form of natto ? thank you, Max On Tue, Jul 6, 2010 at 11:49 PM, isao haraguchi <dw1@...> wrote: > > > You can ferment navy beans with natto-kin with no problem. > You can ferment pea nuts with natto-kin,too. > You can ferment sweat corn with natto-kin,also. > Even you can ferment processed cheese with natto-kin. > > But I do not know if you can call them natto... > > isao > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 Hello,Max. A few points that you can check the last procedure are: 1.Whether soybeans are soft enough to be pinched to crash. 2.Whether Natto pack is well diluted with added hot water and mixed well wholey with boiled beans while it is hot. No dripping liquids. Do this with mesh bowl. 3.Soybeans are laid thick about less than a inch or so. 4.Whether you left that container with air ventilation like with hole or slits. 5.Whether the temperature was not high enough. You can heat up to 45-50 C for a few hours to give the spore the heat shock to wake the activity up. 6.Whether the containers are contaminated(as far as natto making is concerned) with lactic microbes,etc. Washing with hot water for sometimes beforehand helps. 7.Some fan to give enough ventilation. Please check and see. Cheers, isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 Hi Isao, Would the method be exactly the same with the other beans? Thank you, Millie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 7, 2010 Report Share Posted July 7, 2010 Hello,Millie, The same method with soybean natto. But you must take into consideration that natto-kin goes to protein. isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2010 Report Share Posted July 8, 2010 thank Isao, I make my natto in a bottle. and left it in the kitchen, 1. Yes, I boiled the bean until they are soft to squeeze, 2. what is the suitatble temperature to dilute the natto I bought?, I just spread the natto and mixed with my soy beans 3. I used the bottle to make natto, 4. I left the bottle in the kitchen for 4-5 days 5, I had tried to wash the bottle with hot water. 6. -- I just turn the bottle cap lightly, --- could be no ventilation at all. thanks again, I will try again. sincerely, Max On Wed, Jul 7, 2010 at 8:13 AM, isao haraguchi <dw1@...> wrote: > > > Hello,Max. > > A few points that you can check the last procedure are: > > 1.Whether soybeans are soft enough to be pinched to crash. > 2.Whether Natto pack is well diluted with added hot water and mixed well > wholey with boiled beans while it is hot. > No dripping liquids. Do this with mesh bowl. > 3.Soybeans are laid thick about less than a inch or so. > 4.Whether you left that container with air ventilation like with hole or > slits. > 5.Whether the temperature was not high enough. You can heat up to 45-50 C > for a few hours to give the spore the heat shock to wake the activity up. > 6.Whether the containers are contaminated(as far as natto making is > concerned) with lactic microbes,etc. Washing with hot water for sometimes > beforehand helps. > 7.Some fan to give enough ventilation. > > Please check and see. > Cheers, > isao > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 8, 2010 Report Share Posted July 8, 2010 Thanks for the pointers and hints. I do have a local mart I attend locally, I will be going this weekend. However the mail order seems tempting. I can't wait to get started! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 10, 2010 Report Share Posted July 10, 2010 Max, You can make natto fermented well if you keep soft boiled soy beans at 40C-42C CONSTANTLY for 24-48 hours. To keep soybeans well moist,a glass of water aside with them. isao Quote Link to comment Share on other sites More sharing options...
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