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Homemade Natto Using A Yogurt Maker - Japanese Food Anywhere You Go Recipe

Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go Recipe
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Prepare the ingredients before making Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go in your home. Then, follow these steps below to serve Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go for your family or friends.

Ingredients: Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go

  • 300 to 400 grams Soy Beans
  • 1 spoonful Powdered natto bacteria (Bacillus subtilis)
  • 1/4 pack If powdered natto bacteria is unavailable, use a pack of natto

How to Make Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Homemade Natto Using a Yogurt Maker - Japanese Food Anywhere You Go in your home by yourself.

    Step 1
  • Rinse the soy beans and reconstitute overnight for 12 hours in water 3 to 4 times times the amount of soy beans.
  • Step 2
  • Steam the reconstituted soy beans in a pressure cooker for 30 minutes.
  • Step 3
  • Put soy beans into the yogurt maker while still warm, and a mixture of powdered natto bacteria and 1/2 to 1 tablespoon of cooled boiled water, then mix.
  • Step 4
  • Without covering with the inner lid, cover with cheese cloth or a paper towel, and close the lid, leaving a slight gap for air to escape.
  • Step 5
  • Set the yogurt maker to 105F/40C for 24 hours.
  • Step 6
  • When a whitish film forms on the surface and the soy beans are stringy when pulled apart, it's done.
  • Step 7
  • This is how it looks before storing in the refrigerator. Store in a container with a drainboard, if available, and let sit in refrigerator for 1 to 2 days.
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