White texture on natto
I'm making a first time natto in natto/black garlic pot. So I go by the recipe.
First soak beans for 24 h then steam to be softer. Put natto starter inside a small amount of water and mix it with soya. Put soya beans in machine, add mixed starter and ferment for 24 h in 39 oC.
I tried to keep everything sterilized.
Proportions were:
- 500 g soya beans
- 3 g starter mixed with 2 0ml water
So then I just checked soya inside device after 20h and there is kind of white texture on it. Not sure if it's natural, or it's mold. Is it normal to happen, or I did something wrong?
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Can natto spoil?
Natto can be stored for several months in the refrigerator. Press a piece of cheesecloth or unbleached parchment paper over the surface to retain moisture; store in an airtight container. The longer it is stored, the more pronounced the flavor will become.Can you over ferment natto?
If it is a strong smell, similar to ammonia, it means that the NATTO has over-fermented. How often do you recommend eating NATTO? You should always consider your caloric needs first and foremost, but many people eat 1 cup of NATTO everyday.How do you know when natto is ready?
Place the covered casserole dish in the oven, dehydrator, or other warmer and allow the natto to ferment for 22 to 24 hours, being sure to keep the temperature at a steady 100 degrees F. When you see a whitish film and smell an ammonia-like aroma coming from the beans, that's how you know they're done fermenting.Why is natto so slimy?
Natto is known for its stickiness. It is the polyglutamic acid produced when the soybeans ferment that makes natto so sticky. Polyglutamic acid is a polypeptide containing a large quantity of glutamic acid molecules.How I Learned to Stop Worrying and Love the Natto
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Images: Nick Collins, Tatiana Syrikova, Henry & Co., Monstera