Natto

[irie1029]

Hey all made my first batch of natto. There is an ever so slight ammonia type scent on the back end. is there a way to eliminate this? It was more pronounced on the front end when it was at fermenting temp 90f.

I will make it again as it has a wonderful coffee chocolate taste.

[Christopher Weeks]

The only natto that I've made and eaten had a very pronounced ammonia flavor. I'll be interested in seeing if conversation develops on this subject.

[irie1029]

Weird thing is the scent comes and goes with the same batch and container day to day. This AM not even a hint. Also, I do not add anything in way flavoring or condiments just straight up on a fork. too lazy for chop sticks.

[Thedrylandfish]

I've made a lot of natto as I feel much better eating it, and it is tough to acquire here.

I've experimented with varying degrees of ripeness from regular-size soybeans pressure cooked to tenderness and inoculated with a pack of store-bought natto from the freezer section of an Asian grocery -plus a spoonful of brown sugar to jump-start the bacteria.

At 15 - 20 hours over the pilot of our gas range at approx 100F it gets nice and stringy with no real smell of ammonia. Or possibly, I notice it less by now? Incubated longer it certainly smells more of ammonia.

[irie1029]

That was my first batch and pretty much followed 100 to 110 for 24 hours in my excalibur dehydrator. I will shorten and see if it changes but all in all I am fine with it today. I used store bought to start it. Thanks for your reply.

[cerbu]

try spores 24 hours at 105 deg.F , store bought as starter adds to the ammonia in the same conditions

[irie1029]

Batch 2 - 20 hours at 103f. Came out more mild compared to first batch and zero ammonia smell. Also I prefer my beans al dente. Excellent if I say so myself.