Omg, there is mould on my miso!
![](https://tomiescuisine.co.uk/content/images/2023/04/miso-in-glass-container-with-cloth-moulded.jpg)
![](https://tomiescuisine.co.uk/content/images/2023/04/miso-in-glass-container-with-cloth-moulded-from-the-side.jpg)
Twenty-seven days after my miso making, I saw some mould from the side of the container.
Once I opened the container, the muslin had some fluffy light blue mould. There were a few white ones and a few black ones as well.
I will show you how I removed the mould.
1. Removing the mould
![](https://tomiescuisine.co.uk/content/images/2023/04/miso-in-glass-container-moulded-under-the-cloth.jpg)
![](https://tomiescuisine.co.uk/content/images/2023/04/moulded-miso-in-glass-container-scooped-with-a-spoon.jpg)
Remove the muslin and start removing the mould. If you see a mouldy area, remove it as well as a little bit around the spot.
2. Changing containers (optional, I was just testing various ones)
![](https://tomiescuisine.co.uk/content/images/2023/04/glass-jar-for-miso-and-a-bottle-of-gin.jpg)
The containers I used weren’t the best choice to make miso. If I chose one with more surface area, there would also be more space for mould to grow.
That being said, I made miso with this rectangular container last year, and it turned out great, but I wanted to see if a different container would be better.
![](https://tomiescuisine.co.uk/content/images/2023/04/miso-in-a-silicone-food-bag-moulded-1.jpg)
For example, this silicone food bag was not airtight, and removing the black spot from the mould was difficult.
Therefore after removing the mould, I put both into a large sterilised glass jar.
3. Changing the muslin
![](https://tomiescuisine.co.uk/content/images/2023/04/soaking-kitchen-roll-with-gin.jpg)
Unfortunately, I had no more muslin at home, so I used a kitchen roll instead. I thought I could use the same muslin after washing and sterilising, but the stain from the black mould stayed on it, so I had to use a new one not to confuse the stain with a new mould. I washed the old one, and I’m using it for cleaning now.
![](https://tomiescuisine.co.uk/content/images/2023/04/glass-jar-for-miso-with-some-gin-inside.jpg)
![](https://tomiescuisine.co.uk/content/images/2023/04/spreading-gin-in-the-glass-jar-for-miso.jpg)
My mother told me to use alcohol with more than 40% to sterilise the jar and paper or muslin, so I used gin.
![](https://tomiescuisine.co.uk/content/images/2023/04/adding-more-gin-to-soaked-kitchen-roll-1.jpg)
- First, add gin to the clean jar, close the lid and spread it around.
- Hold the closed jar upside down and put the alcohol into the lid.
- Soak the kitchen roll paper and add some more alcohol to make it wet.
4. Adding miso into the jar
![](https://tomiescuisine.co.uk/content/images/2023/04/refilled-homemade-miso-in-the-glass-jar.jpg)
We are now putting the miso into the jar. You can read our previous post to see how to do it.
![](https://tomiescuisine.co.uk/content/images/2023/04/refilled-homemade-miso-in-the-glass-jar-with-kitchen-roll-on-the-miso-surface.jpg)
Once the jar is filled with miso, place a lightly squeezed kitchen roll on the top and press. Make sure to remove any air in between the miso and the paper.
5. Close the lid and keep it in a warm and dark place
All set. Now you leave it again and check it from time to time.
Closing words
And that is a wrap on our first report on homemade miso! I hope this will help you to continue the miso-making process. We will keep you updated, so please follow us on our Instagram, Pinterest, and Facebook and subscribe to our free newsletter to avoid missing our new articles!