Alfrun Unndis wrote:Easiest koji I've ever made: Instant Pot, custom yogurt setting, double conander inserts, a bit of water in the bottom pot (for humidity) remove the rocker weight and the button pressure indicator so some air gets in. I can even check the internal temp by sticking my electronic thermometer probe in the pressure indicator button hole. Works with tempeh and natto too though with different settings.
I know it's been awhile since you wrote this, but can you go a little more in depth about how you use the instant pot? How long do you set it for? Do you wrap the rice in a towel or line the colander or anything? Do you use it for the whole incubation or just the first step?
I started making miso in October, first with purchased koji rice and then inoculating my own. I've had pretty okay results so far, but I feel like I can do better. I don't want to build a fermentation chamber, but the oven isn't ideal, so the instant pot option is intriguing.
Also, I wouldn't recommend Tiger Eye beans for a white miso. They got a kind of unpleasant cheesy funk to them; I do wonder if it's because they were overcooked and pretty wet. Lesson learned either way though, I think a firmer bean is better than one described as having a creamy consistency.