In a big bowl, extract the natto bacteria from store-bought natto or from a previously made natto by pouring some boiling water over a tablespoon amount of natto (This is for 5-6 cups of starting dry soybeans. Increase the amount of the natto if you have more soybeans.)
Remove the natto beans but keep the remaining liquid.
Mix the still hot steamed soybeans from step 2 with the above mentioned liquid.
*You can make natto from the spore, but I find the amount of neba-neba is less. I get the best results when I extract the bacteria from a batch of natto made from the spore.
montrealnatto 