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| Natto | |
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| Topic Started: Jan 19 2016, 11:29 AM (217 Views) | |
| Durgan | Jan 19 2016, 11:29 AM Post #1 |
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Veteran Member
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Natto http://www.durgan.org/2016/January%202016/18%20January%202016%20Natto/HTML/ 18 January 2016 Natto Natto- Home Made. Six cups of dried soy beans. Wash, soak covered with water for 12 hours on very low heat, rinse, place in colander,3 liters of water in pressure cooker. Cook at 15 PSI for 2.5 hours. Drain and allow to cool to around 100F. Boil a pot of water to sterilize all tools as required. Be as clean as possible.I dip all utensils in the large pot of boiling water. Use the teeny Natto spore measuring spoon and take one scoop and dissolve with 1\2 cup of sterilized or bottled water at 100F. Pour over the beans in a sterilized pot and mix very well. Place half level about 1 inch of beans in the plastic containers. Cover with plastic wrap or sterilized cheese cloth. Install container tops. Place in dehydrator set at 100F. Allow to ferment for 24 hours. Check for the cobwebs. It should be done. Store in refrigerator for 24 hours then use as desired. The Natto may be frozen and used at a later date. Posted Image Edited by Durgan, Jan 19 2016, 11:30 AM.
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| Durgan | Jan 19 2016, 12:26 PM Post #2 |
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Veteran Member
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Trotsky Doesn't that picture make your mouth water? |
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| goldengal | Jan 19 2016, 02:50 PM Post #3 |
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Mistress, House of Dogs
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My friend I stay with at Bobcaygeon makes this for her husband and I find it disgusting. He eats it two or three times a day. Yuk! Take care, Pat |
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| Durgan | Jan 19 2016, 03:03 PM Post #4 |
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Veteran Member
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From where I sit the Natto is probably the best encompassing food one can eat. I first encountered it in Japan and timidly started eating it. One can disguise it in a salad until the repugnance is overcome. Janice in Japan informs me her two kids love it. She does not have the same attraction. I can now reproduce Natto with success. From my research soy has much merit fermented but not so healthy if simply boiled as what I have been doing for years. I found it too much of a hassle to make Natto. Primarily maintaining the 100F temperature for incubation. The dehydrator is perfect as are the containers for processing. I want to make fermented soy milk. My next project. Initially I will blend and strain Natto, which of course is already fermented. |
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| Trotsky | Jan 20 2016, 03:20 AM Post #5 |
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Big City Boy
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Oh yeah...I would love to get my tongue in all that slime. Do you cook it or eat it slimy? <he asked with a big scowl> |
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| Durgan | Jan 20 2016, 03:39 AM Post #6 |
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Veteran Member
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All you need is a small bowl sort of as a condiment say a couple heaping tablespoons along with your morning Cheerios. My thrust is to increase the intestinal bacteria, which lack of is probably associated with many human health problems. Sterilize everything, antibiotics in the long term reduce proper human body use of food even if we are expose to quality food. Just my observations. |
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| Durgan | Jan 28 2016, 08:11 AM Post #7 |
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Veteran Member
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http://www.durgan.org/2016/January%202016/27%20January%202016%20Natto/HTML/index.htm 27 January 2016 Natto A batch of Natto was made and fermented for 24 hours. These pictures indicate the result at the end of the 24 hour incubation period.Plastic containers were used with lids closed and incubated in an Excalibur dehydrator for 24 hours at 100F. Posted Image |
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