How do you make natto with yogurt machine?
The practice of natto in the familyI. processSoybean cooking, cleaning, soaking, mixing, fermentation, freeze - inoculation packaging -- eat before thawing
7. fermentation: plug in power, start fermentation, fermentation time 16-24h, decided by individuals, the end of fermentation is based on natto slightly stir, can pull out a lot of silk, or beans surface layer of white film.8: put a small box of natto fermentation ripening and good packaging, refrigeration room, eat before frozen thawed, such as for tomorrow, this evening to get the freezer can thaw, microwave thawing.Note: use the yogurt machine to do natto, the local temperature is best between 15 degrees ~35 degrees, too low, heating can not keep up, too high, heat dissipation is too late, are not conducive to natto fermentation.Note: in winter, the inner surface of the yogurt machine is filled with water, the heating area is increased, or a heat insulating bag is sheathed; the temperature in summer is high, and a few layers of paper are added under the inner liner to increase the radiating area.
4., cooking: the soaked soybean into the pressure cooker, (preferably on the steam shelf), the pressure cooker poured enough water, the fire boil for 5 minutes, open a small fire, boil for 35-40 minutes. Turn off the fire. The beans are steamed and squeezed gently, but the beans are whole. (if black beans are used, the soaking time should be extended and the steaming time should be 1 hours, preferably using black bean natto.)5., mix: steamed beans into the yogurt machine liner, scoop 2 spoons of sugar and 1 spoons of monosodium glutamate into the steamed beans, stir evenly;6: open a grain of inoculation of Bacillus natto capsule (natto primer) with a little cold water (or Leng Kaishui) dissolve into the yogurt machine, with a clean container, stir bar mixing, stirring several times as much as possible; covered with wet gauze, and an outer wall temperature is not hot, warm, about 40 degrees, into the yogurt machine; the outer cover is covered, (inner lid need not cover).
Two steps1., buy small soybean, preferably about 6mm in diameter (natto special), if you can't buy, try to buy small soybeans;2 cleaning: measure 1 bowls of soy beans, about 2-3 two, washed with water; (for 1L yogurt machine is 110 grams of soy, if 1.5L yogurt machine, can use 150 grams of soy, more yogurt machine with more beans, fermented beans when the principle is the thickness of not more than 3 cm, not less than 1 cm).3. soybean soak: Winter 20-24 hours, summer 10h or so, after water absorption, soybean is 2.3 times as heavy as original;
