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no, you add mother to drained beans.

Authentic and distracting.

Its good to remove the plaques in the arteries and also a natural blood thinner.

43 -45 C (yoghurt)

Mine smells ammoniac :) I'll try it in the fridge. it might reduce it

No incorrect, 90 F is perfect up to 110 f

@@daleval2182 boiling temperature is 212 f

Agree. Cool it to 100 degrees Fahrenheit.

Natto produces spores and ferment under the stress of heat and humidity. So it is OK to add the starter when the soybeans are warm to hot. Just not boiling.

Natto spores are VERY robust, not like dairy cultures at all, live through moderate cooking even.

Have u got an answer! I am also thinking about preparing a large batch ..

@@abhishekthakare1862 I doubled it with no problem. I should make my own video as I have now nearly perfected the process. I make about 35 "doses" of 50 gram natto portions in each batch.

@@3Mores Do u make that much in Instant Pot itself ??

@@abhishekthakare1862 Yes, I start with about 1 Kg (2.2 lbs) of small soy beans. The beans need air when fermenting, so I put them in a stainless steal mesh container that I bought from Amazon specifically made for the 8 quart Instant Pot. I push the beans up the sides of the mesh container which sits above the pot's liquid in the bottom. I only ferment for 24 hours. I use 8 inch square silicon paper (parchment paper) to wrap the individual doses. I put 5 doses in a plastic sandwich bag. And I put about 6 of those sandwich bags in a larger freezer bag and freeze it. Every 5 days I thaw one of those sandwich bags. Just before I run out of natto, I use one of the doses (the mother) to seed the next batch.

@@3Mores wow .. that's great ..... Any idea if 6 Qt Instant Pot's inner pot itself could be used to ferment 1 kg beans?

I recently made it to and the ammonia smell was so strong. I'm eatting it currently and I feel fine. Some sites say it just over fermented. I'll keep you updated on how I feel....lol! I did leave it in fridge for two days and still the smell was strong. I've been researching your same question but not coming up with to much. I guess I'll expierment on myself.

shorter fermentation time- I'd start checking about the 24 hr mark

Also you want to rest the natto in the fridge overnight before eating

yeah that's something that's missing in this video... you need to sterilize everything each time it comes into contact with the beans; you don't want the natto bacteria fighting with someone else for dominance... Keep the 40-45°C constant while fermentation is going on and do not peek at least before the 12 hours mark (again to avoid bringing competition to the bacteria war). The more starter you put, the less time of fermentation you need (at least 12 hours and for me it's between 18 and 24 hours). when checking, your beans should hardly smell and be covered with a white film. Leave it a day in the fridge and consume it for a week. If you can't finish your batch in a week freeze it.

@@CelesteOnTH-cam Yessss! I was thinking 'she's not sterilising anything!' I bought a Tamiko yoghurt maker to make mine, only ferment mine for 24 hours at 45 degrees, and it's perfect.

Yes definitely! Sorry we totally missed all the comments...

Awww thank you so much! Sorry for the delayed reply but your comment made our day!

I used the lid and 24h later the smell of ammoniac gave me headache :)

We've done a double batch!! You might need to ferment it a bit longer, if you want it stickier. Hope that helps and let us know if you double batch it! Happy natto making!

We just updated our blog with the natto recipe, linked below! Please check it out and comment on our post if you've made the recipe! Thank you so much! :) www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/

Thanks!! <3 Sorry for the delay - just seeing these comments. If you want to keep it fermenting, you'll need to keep it in the insantpot in the yogurt mode. Once you freeze it or put it in the fridge (cool it down), it will stop fermenting. Hope that helps! Let us know if you have any more questions!

We updated our website with our blog post - please check it out and comment if you've made the natto! www.saltharvestcreatives.com/natto-recipe-fermented-soybeans/ Thank you!

That's so kind of you!! Thank you!! <3 <3

Hi! Thanks for commenting. The finished egg is 2 5/8" long x 1 5/8" wide x 2 1/2" inches round. I it from this website, which has lots of detailed information about the mold at the bottom: confectioneryhouse.com/3-d-plain-egg-candy-mold.html Also, please check out our website for more information! The printable recipe is here: www.saltharvestcreatives.com/easter-egg-cocoa-bombs-recipe

Hello! Here are the measurements! I hope this helps. You can find more information on our website.

@@saltharvestcreatives thanks

1.5 cups all purpose flour 1/2 cup almond flour 1/2 cup sugar 1 cup unsalted butter 1/2 teaspoon salt 1 teaspoon vanilla!

@@user-sl5hv8bw6l I just realized my measurements didn't copy over. I retyped them! Sorry!!!

<3 <3 <3

Aw! Thanks for helping us, Sean Kay! Sorry, quite new to everything. Good thing there's experts like you to help out. Thanks for understanding while we navigate through learning about TH-cam. :) Go AFC Richmond! Can't wait for season 2 of Ted Lasso!

@@saltharvestcreatives Sorry to be a smart ass about it but you make people go to your website which I understand and then they'll start following the recipe you have there instead of watching the video which is a very different process than when using a mixer as you should know.

@@seankay597 You're totally correct! We do have something different on our website, but that's because there's a few ways to make this. However, if you go to our updated TH-cam video on Ted Lasso, you'll see the mixer version there! :) Cheers and thanks for the comments!

Aw! Thanks so much, Kkacilane!! We had a lot of fun making this. Go AFC Richmond! <3

Hi and sorry for the delay! We're quite new to TH-cam and still navigating through it all. Here are the quantities! Thanks for the patience, and let's high five a tree! - 1.5 cups all-purpose flour - .5 cup almond flour - .5 cup sugar - 2 sticks of unsalted butter - .5 teaspoon sea salt - 1 teaspoon of vanilla Also, you can check out our website for more information! www.saltharvestcreatives.com/2020/10/01/ted-lassos-biscuit-recipe/