Hi everyone, I write from Italy. I'm a biologist and recently, due to health issues, I'm deepening my knowledge about fermented foods. I tried to make Natto at home, with the starters purchased from
http://www.tempehstarter.com/
However 2 out of 2 attempt have failed. The natto does not run ...
I dipped the beans, steamed, melted the spores at 80 degrees, set the chamber at 40 for 24 hours. The temperature has risen a lot but at the end of the 24 hours the filaments were just outlined. I used 0.1 grams of spores as well for 500 grams of beans. Where could the error be? I need to get the Natto for my health and I would be grateful for any suggestion or advice. Thank you.
Silvia.