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Product Review (submitted on December 28, 2013):
Well, thanks to Cultures For Health, I now have another addiction. We're a vegan household, and now have natto in our cooking diversity arsenal.
Used our wall oven for for fermenting, with an automobile work light from the garage (the kind with a long cord that you hang under your hood) place on bottom of oven, and an inexpensive Radio Shack indoor/outdoor thermometer probe placed strategically inside to monitor temp. Tried to maintain (semi-successfully) 104f for the 24 hour period.
The natto spores worked like a charm! The 1st batch was a small one, and after that success, did a large batch. Divided the large batch into 25 one-cup freezer containers to defrost as needed. Easy-peasy! Now on to the tempeh...
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