Recipe: Koji recipes - Oat residue aminos
2021-10-16
Incubation procedure:
- 2021-10-16: 20:00 Internal start temp: 24 C. Oven start temp: 28C.
- 2021-10-17: 08:00 Internal temp: 30 C. Oven temp: 28-29C.
- 10:00 internal temp: 32c
- 14:00 internal temp: 33c
- 16:00 internal temp: 35c. Take out of oven and place on counter top.
- 17:00 internal temp: 36c. Mix, break apart clumps and transfer to bigger baking sheet, lined with damp kitchen towel.
- 2021-10-18 19:00, 48h: internal temp 38c. Strong sweet-mouldy smell. Harvest.
Result:
29-01-2022, 3 months at RT: Take 2 of the jars, and open.
Pleasant smell and taste, no mould, only little white settlement (yeast?) on the bottom. Drain and sieve the contents with coffee filters, heat up to boiling point in a pot, then leave for 5 min. Boil a glass jar and fill the hot liquid into it. Store in fridge = 3 month sample.
After another 3 months, I strained the liquid again through a coffee filter, since it has a cloudy/floury part that settles on the bottom that doesn’t look so nice.
20-04-2022, 6 months at RT: Harvest all jars.
Pleasant smell, no mould but some liquid has pushed through the screwed-on lids (needs to be incubated in a tub, and not hermetically sealed!). Quite a lot of white, yeast-y looking settlement in the jars.
Drain and sieve contents, heat up to boiling point, then fill into jars. The 3 months samples have actually accumulated quite a lot of white settlement, so combine with the 6 months samples.