Make Natto with Natto Starter Spores!
ฝัง
- เผยแพร่เมื่อ 22 ก.ย. 2024
- Making natto was easy using the Natto starter spores and an electric pressure cooker. I steamed the beans for 40 minutes and the natto did not have an ammonia smell. I translated the Japanese directions on how to use the Natto Starter spores into English and made a video. The clickable link to this video is posted at the end.
Keiko-san, Thank you for this video. I use a quickpot to steam beans for 35 minutes. I've used a little bit of store bought natto (about 1/9 of a container, mixed with water) when making natto. I'm using spore powder for the first time and I am so grateful that you shared how to do this! ありがとうございます! Thank You Very Much!
Do-itashimashita. You are quite welcome. I like to make my natto using natto spore powder too. No ammonia smell. I think less chance of the contamitation with bad germs... Thank you for your comment. Keiko
I think it is good if you use this method to keep the cloth inside the ocntainer so water from the waterbath doesn't wick up the cloth and into your natto.
Great point!
I made natto but had too many beans to only be three deep. Mine was 6-7 deep depending on where I looked. It put it in at 104° for twenty hours and it was snowy all over. AND I used chickpeas since soy and I are not good friends. Had good neba neba all over all of the beans and no ammonia smell.
Thank you so much for demonstrating the making of natto using the natto starter. I have the same one I bought on Amazon. I'm boiling the soy beans on the stove using a pressure cooker. I will let you know later how it turns out. By the way, I will ferment the beans in the oven using the oven light. I have a shallow glass container that i will drape a thin cloth over then place a plastic lid over. I will wrap the whole container with a towel and place by the oven light for 24 hours.
Please let me know how the natto came out. I think you will do well if you can maintain the inside of the oven temperature around 100-102. Thank you.
@@keikobrown777 Hi Keiko. Thank you for your response. I had to divide the beans in two separate plastic containers before placing them into the oven. I tried to keep them at three layers of beans but one of the containers had more like four layers (the larger container). For both, I placed a thin towel in between the lid and the container so that the lid closes. Then I wrapped each container with a small bath towel. I placed the containers in the oven with just the light turned on, one was up against back wall under the oven light and the other was next to the other container but near the oven door (the larger container). After 24 hours, I removed both containers and immediately noticed that the containers both felt different. The smaller container near the oven light was still warm to touch, including the towel. But the larger container barely felt warm. The natto in the smaller container was also stickier than the larger container (although I wish it was sticker), with the later barely having any strings. Both had the sarme amount of white film on top with the white "halo" around the beans when viewing from the bottom or sides of the container. They both taste great with barely noticing ammonia smell. Next time, I will buy a thermometer to get a temperature reading of the oven. I don't think our house is too cool, its' around 70 deg. Also, I'm really thinking about buying a Instant pot because of the yogurt setting. I want to try the oven method again, though. Can you think of anything else besides the oven temp that I need to try ?
@@mariae9584 th-cam.com/video/bAlDmqcrjn4/w-d-xo.html
Hello, I am sorry I could not get back with you sooner. I read your comment and I am pretty sure that the smaller container stayed warmer. I like mine push close to the light also. Getting a thermometer is good idea. Sometimes even you are just using even light inside of the oven get warmer than it should. I keep the oven door a little cracked open by placing folded paper towel or something. If you really wants to try other way to make natto, you can make a natto fermentation box like I did. I would like you watch my video.. The video is about making chickpea natto and I used the natto box I made in the video. This box is very simple to make and effective. The link is: th-cam.com/video/dJ_Hq0ybBg8/w-d-xo.html Keiko
@@mariae9584 instant pot yogurt setting is perfect
you can cook the beans from dry in a pressure cooker in 40 minutes - no need to soak. if you soak first, maybe only 20 mins.
It's nice to know. Thank you!
What tempatures in the water to stir in starter spores ? Natto dad says 40 c , that what i just did hope it works ?
You should boil water for 5 minutes to sterilize water and cool it down, then mix in natto spores. Natto spores box contains a small spoon and use one round spoonful natto starter for 2 teaspoon of sterilized water. 2 teaspoons of natto starter for 500g of uncooked soybeans. If you are going to use just 250g of soy beans you should use a half of natto starter which is just 1 teaspoon. If you used the warm water (40C) it is okay because Natto spores tolerate heat. You just make sure you use sterilized water.
Great
I am glad that you liked it😄
Why does ammonia appear in some of the batches I produce at home?Note that I use natto moto starter
According to the natto starter instruction, natto will produce ammonia during fermentation. It is normal. You must keep natto cool to stop fermentation. You can place natto in the refrigerator overnight to stop fermentation and get rid of strong ammonia smell. When ever natto reach certain temperature natto will start fermentation again and start smelling bad so make sure you do not keep natto in warm place too long. I divide natto in small portions and keep them in the freezer until I am ready to eat. It does not take too long to get defrosted.
@@keikobrown777 Indeed, I do that as soon as the fermentation period is over, which is twenty-four hours. I pack the natto in sterile containers and put it in the freezer, but the problem is that the natto has already formed ammonia during its fermentation period, which is twenty-four hours, to the point that it is unbearable and not in a light way. Also, instead of throwing it away, I said to myself, “If only Did you keep it frozen for a few days so that the bad smell would go away? I actually put it on for several days and the smell is still there