How to make natto by yourself

Ingredients: Soybean and Bacillus natto.

1. 1 cleaning and soaking Take 150g soybeans, wash them with clear water, and soak them in three glasses of water, so that the soybeans are fully soaked for 6-9 hours in summer and 12- 15 hours in winter.

2 Put the soaked soybeans into a pressure cooker with a little water and steam for 40 minutes. When beans are cooked thoroughly, they shrink when you pinch them.

3 Take half a grain of natto fermenting bacteria and dissolve it in 5ML warm water.

4 Inoculation Pour the steamed soybeans into a container while they are hot (60-70 degrees) and evenly pour them on the beans, and fully stir them with sterile chopsticks.

5 Cover up acid and hunger.

6. Turn on the power for fermentation, and ferment for 16-24 hours. The basis of the end of fermentation is that natto can be stirred (not a large area, a few beans experiment) to pull out long filaments. It is normal for natto to have a bad smell of ammonia. If it smells sour and tastes bitter, it means that it is infected with miscellaneous bacteria and cannot be eaten.

2. After the post-ripening fermentation, box the natto, put it in the refrigerator for a bowl, and age it. This way, natto will be better in appearance and taste. If you can't finish it in a week, put it in the frozen layer and thaw it naturally before eating.

The method of making natto with yogurt machine is shared with you!