Natto on other mediums? And kefiili.

[Guest guest]

Indeed it is, I just wish I could afford one, even a jiggle-top! I've

been boiling soybeans for almost 2 days now and they're still not

" easily crushed between the tongue and palate " soft. They're

crushable, but it takes a little effort and I have to use my fingers..

I fear I cannot make successful Natto without a pressure cooker, or

free energy.

That is, unless I can make it with other beans, chiefly Phaseolus

(pinto, navy, etc.) beans, which I have discovered to be almost

completely unsuitable for tempeh due to persistent sliminess (too wet)

no matter how well they are aired, rubbed or heated. Anyone have

experience with this? I am committed to " getting into " natto mainly

due to the unique properties (nattokinase most especially), but I

worry that this compound would not be produced on another medium, or

worse, that a toxic one would. I know that sometimes compounds need

precursors that are sometimes specific to the kind of medium, and

without those precursors the chemicals are not produced, even if the

microorganisms survive or even thrive.. so... anyone know anything

about that? Anyone produce natto on other mediums? Anyone know of any

studies of compounds created/not created on other mediums? Or what the

precursor to nattokinase is and if it occurs in other legumes?

And Heidi.. I'm curious about Kefiili. I have monster kefir grains

that have been producing great kefir, but I read through the kefiili

pdf in the files section and I'm intensely curious... do you have

enough to send some to me as well? I also have paypal.

Thanks,

>

> All the advice about pressure cookers is great, I have a cheap

aluminum one

> that I don't really use , but even it has a saftey feature (it's

required

> for all pressure cookers now).

> If it builds up too much pressure there is a notch in the side of

the lid

> where the gasket will blow out before anything really bad happens,

never had

> that happen though.

> I wanted to use it for just for soybean tempeh but read many things

about

> NOT cooking soybeans in a pressure cooker.

> 1. because the hulls don't come off that easily just by soaking and

can of

> course clog the vent.

> 2. because soybeans make quite a healthy head of foam during cooking

that

> can help with putting those hulls in the wrong place.

> 3. Because my pressure cooker is too small.

> If I had a big deep one I probably wouldn't worry so much.

> I'll invest in a big stainless one *someday...*

> Takes a whole hour of regular boiling to cook them without it.

> Beau

> --

> Evolving Creations Glass

> www.evolvingcreations.com

>

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