First time making natto- still in progress

Update after 23h of fermenting.

I checked the consistency of the beans... it isn't slimey at ALL and also doesn't do strings. tasting the beans it just tastes like soy beans and not like natto...

over night it went doen to 35°C so I am asuming that it was too cool and needs longer? I turned up the temp a little...

I used 500g beans which were rather big and store bought natto which were smaller beans. I took 2 tablestoons of the natto as my starter. was that too little? or does it take longer because my beans are so huge?