24 May 2017 Natto

http://durgan.org/2017/May%202017/24%20May%202017%20Natto/HTML/ 24 May 2017 Natto
Half a liter of dried soy beans were made into Natto. The beans were washed and pressure cooked for 30 minutes, then mixed with starter and allowed to ferment in the dehydrator set at 40C for 24 hours. The end product is acceptable, but more strings are desired. This batch will be aged in the refrigerator for 24 hours plus before serving. A new batch changing the parameters slightly by increasing the moisture content will be tried to increase the stringiness.

25 May 2017 Natto: Natto from 500 ml of dried soy beans. Practicing to determine if my method is sound in that it can be reproduced The result is it can be made at will.
http://durgan.org/2017/May%202017/25%20May%202017%20Natto/HTML/ 25 May 2017 Natto

This entry was posted in Uncategorized and tagged . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *