Hey I just made my first batch of natto and I am not sure if it’s edible.
It has these black spots but they were on the beans when I bought them.
Also a slight smell/taste of ammonia.
Strings are there
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