u/Rafpadd

When you make a batch of natto how much ready made natto do you put in versus soy?

I recently started making natto at home using ready-made natto as a starter in a yogurt maker at 40°C/ 104 F.

1)In my first attempt I had placed a layer of perforated baking paper over the natto to maintain the humidity but at the end of the fermentation the soy was a little dry

2)In my last attempt I put a perforated plastic film and now the natto threads are very weak and watery

Have you got any advice?

Thx