NATTO INGREDIENTS RECIPES

Steps:

• Wash the soybeans and soak in 6 cups of water for 9 to 12 hours (longer soaking time recommended for colder months).
• Drain the beans from the soaking water. Place beans in a large pot, fill with water and boil for 2-3 hours, checking every half hour or so (you want them to be tender but not mushy).
• Rinse or dunk a colander, cooking spoon, and casserole dish with boiling water to sterilize.
• In the sterilized colander, drain the cooked beans and place in the sterilized casserole dish. Turn oven light on so it preheats to 100 degrees F.
• Stir in the natto powder with 3 Tbs. boiled and cooled water. While the beans are still hot, pour the natto spore packet over the beans. Stir the beans carefully using the sterilized spoon.
• Spread the beans in a ~1 inch layer in the casserole dish. If at any point in the process the beans spill on the counter, etc., discard those beans to prevent contamination.
• Tightly cover the casseroled dish with aluminum foil. Poke pin holes in the foil, placed 1" apart.
• 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.
• When finished, let the natto cool at room temperature for 2 hours. Remove aluminum foil and store in covered containers in the refrigerator at least overnight for best flavor and stringiness. Your natto will last for about a week in the refrigerator.

Steps:

• Boil the soy milk for 5 minutes and then let it cool to 160-175°F (70-80°C) degrees.
• If you are making soy milk using a soy milk maker, there is no need to boil the milk again.
• Dissolve the coagulant of your choice in a cup of warm water--do not let it set too long!
• Mix the water and coagulant mixture into the hot soy milk. Gently stir the milk but do not over mix. Allow the mixture to sit undisturbed for 15-25 minutes.
• While the mixture sits, small white curds will separate from amber colored liquid.
• Once the process is complete, transfer the curds into a molding container lined with cheesecloth or a similar fabric. Fold the fabric over the curds and place a small weight on top to begin pressing out the liquid. Allow the mixture to be pressed by the weight for 20-30 minutes or until it holds together. Remove the block of tofu from the mold.
• If you don't plan to consume the tofu the same day that you make it, store it in a container filled with cold water in the refrigerator. Change this soaking water daily until you consume your tofu.