How to make homemade natto with a yogurt machine

During the holidays, I believe everyone will go back to visit their elderly parents. This is a sign of care and filial piety. There are many ways to honor your parents, the best one is to accompany them quietly and cook something delicious for them yourself. Next, let me take you to learn about making natto with a yogurt machine.

1.1 Cleaning and soaking: Wash 150 grams of soybeans with clean water, soak the soybeans with three cups of water to make sure the soybeans are fully soaked, 6-9 hours in summer and 12-15 hours in winter. 2 Steam the soaked soybeans with a small amount of water and steam them in a pressure cooker for 40 minutes. The beans should be cooked thoroughly and will shrink when squeezed. 3 Take half a grain of natto fermentation bacteria and dissolve it in 5 ml of warm water. 4 Inoculate the steamed soybeans while they are still hot (60-70 degrees) into a container and evenly pour them on the beans. Stir thoroughly and evenly with sterile chopsticks. 5 Put the lid on the acid resistant pot. 6 Fermentation: Turn on the power and ferment for 16-24 hours. The conclusion of fermentation is that long threads can be pulled out by stirring the natto (not on a large scale, try with a few beans). It is normal for natto to have a smelly ammonia smell. If it has a sour smell and tastes bitter, it means it is infected with bacteria and cannot be eaten.

2. After the post-ripening and fermentation is completed, put the natto into boxes and put it in the refrigerator to mature. This way, the natto will look and taste better. If you cannot finish it within a week, place it in the freezer and let it thaw naturally before eating.

Now that you have left your mother's arms, it seems unrealistic for you to cook by yourself. But now that you know how to make your own natto with a yogurt maker, you can really try it. It is not only delicious but also healthy.