Q: To do this, place both ingredients in the top of a melting pot or double broiler. Beeswax is a great alternative to petroleum jelly if you want an all-natural product. An emollient, or moisturizer, beeswax will seal in the moisture in the lips and protect them from the elements. Beeswax is also good to use in making your own glossy lip balm because it adds stiffness and body to the product so that it can be easily applied, stored, and transported. You can buy whole chunks of beeswax or, for greater ease, you can also purchase beeswax beads, which eliminate the need to grate the beeswax. Carrier oils that work well in this recipe are sunflower, castor, or jojoba. Remove from heat once well combined. Whisk or mix thoroughly so that honey doesn't clump together. To make this gloss shinier and more fluid, use 2 teaspoons of wax and 8 teaspoons of carrier oil. Let it sit for 20 minutes before covering or moving.
A: Melt 3 teaspoons of grated beeswax and 5 teaspoons carrier oil over low heat. Stir to combine the wax and oil. Add in 1 teaspoon of honey. Pour the mixture into a clean container. Store at room temperature and use within 6 months of production.

Q: To finish the natto, you'll need to warm the beans in the oven for several hours. Set the temperature to 200F (93C) and allow it to preheat fully. If your oven temperature doesn't go as low as 200F (93C), use the lowest heat setting possible. You can even go as low as 100F (38C) if possible. Use a sterilized spoon to add a thin layer of beans to the bottom of 3 to 4 oven-safe glass jar. If any of the beans fall onto the counter or table during the transfer, discard them. Make sure that the jars you use have lids. Sterilize the jars in boiling water before filling them. When the beans are in the jars, place a piece of sterilized cheesecloth over each one. Next, place the lids on the jars, closing them tightly. Once they're closed, place the covered jars in the preheated oven. Allow the beans to ferment in the oven for 22 to 24 hours. You can also place the jars in a food dehydrator to ferment the beans. When the beans are finished fermenting, remove the jars from the oven. Let them cool for at least two hours. Once the beans are cooled, remove the lids from the jars and discard the cheesecloth. Replace the lids on the jars so they're tightly closed once more. When the jars are recovered, place them in the refrigerator. Let them chill at least overnight or up to 3 to 4 days. Natto are often served as part of a Japanese breakfast. It can also be incorporated into your meals in other interesting ways.
A: Preheat the oven. Add the beans to oven-safe jars. Cover the jars with cheesecloth and the lids. Place in the oven to ferment for 24 hours. Allow the natto to cool. Remove the cheesecloth and recover the jars with lids. Refrigerate the natto overnight.

Q: You don't want to have to wait several minutes while the thermometer determines the temperature, so choose an instant-read variety. Make sure it gets cleaned after each use. You should occasionally calibrate your thermometer to be sure it gives an accurate reading. To do so, fill a small pan with water and bring it to a rolling boil. Take the water's temperatureit should be 212F (100C). Turn the hex bolt at the bottom of an analog thermometer to calibrate the temperature if it is incorrect. Consult the manufacturer's directions to calibrate a digital thermometer. The edges may be warmer than the center, so to know if your cake is done, you'll need to test the temperature in the middle. Don't push the thermometer down to the bottom of the pan, simply stick it halfway through the cake. Keep in mind that sticking a thermometer in the cheesecake may cause it to crack, so try to only test the temperature once, rather than multiple times. If you must test it more than once, stick the thermometer in the same hole you used the first time to minimize cracking. Once the center of the cheesecake reaches 150F (66C), the cake is done! Take it out of the oven and allow it to cool completely on a wire rack. If it is not yet done, put it back in the oven for about 5 minutes, then check it again to see if it is done. Repeat until you get a reading of 150F (66C).
A:
Obtain an instant-read cooking thermometer. Test the temperature in the middle of the cake. Look for a reading of 150F (66C).