After thoroughly rinsing 8oz of beans I soaked them for 24 hours. I then steamed them in a pressure cooker for 1/2 hour. Then I mixed the the starter spores into the cooked beans and transferred them into the sanitized basin of the yogurt maker. I placed a piece of saran wrap directly on top of the beans with holes poked in it to allow air to circulate, and let them ferment for about 24 hours.
They came out great! They were a little al dente, so next time I think I will steam them a little longer (I did a half hour on high pressure with a natural release, I’ll probably try 40 minutes next time). However, the flavor and sliminess were perfect!!
Natto Dad on youtube was a big help with the process, if you want to try this yourself I recommend you watch his video on homemade Natto ( [https://www.youtube.com/watch?v=e0hjr6clnHM](https://www.youtube.com/watch?v=e0hjr6clnHM) ). He uses a different setup to ferment them in his oven, but I just wanted something I could just turn on and off which is why I got the yogurt maker.
Side note: I’ve found that a lot of people use their instant pots on the yogurt setting to make their natto. I actually have an instant pot, which I used to steam my beans, but it doesn’t have a yogurt setting. However, today, while my beans were nestled in getting all warm and slimy, I happened upon an instant pot with the yogurt setting for $10 at a thrift store! The natto gods have smiled upon me. The yogurt fermenter worked just fine, but the capacity is pretty small, so I look forward to making larger batches.
slallum
And the world is a smellier place for it.
But jokes aside, great job!
petrockslife
Ugh I miss natto sooo much. you’re so inspiring for making it!
3 Comments
This was not nearly as tricky a process as I thought it would be. Here’s everything I used:
Soybeans: [https://signaturesoy.com/our-products/natto-sprout/](https://signaturesoy.com/our-products/natto-sprout/)
Natto Starter Spores: [https://www.amazon.com/dp/B07DK2D289?ref=ppx_yo2ov_dt_b_fed_asin_title](https://www.amazon.com/dp/B07DK2D289?ref=ppx_yo2ov_dt_b_fed_asin_title)
Yogurt maker for fermenting: [https://www.amazon.com/JoyMech-Constant-Temperature-Stainless-Container/dp/B09MP8BK8P](https://www.amazon.com/JoyMech-Constant-Temperature-Stainless-Container/dp/B09MP8BK8P)
After thoroughly rinsing 8oz of beans I soaked them for 24 hours. I then steamed them in a pressure cooker for 1/2 hour. Then I mixed the the starter spores into the cooked beans and transferred them into the sanitized basin of the yogurt maker. I placed a piece of saran wrap directly on top of the beans with holes poked in it to allow air to circulate, and let them ferment for about 24 hours.
They came out great! They were a little al dente, so next time I think I will steam them a little longer (I did a half hour on high pressure with a natural release, I’ll probably try 40 minutes next time). However, the flavor and sliminess were perfect!!
Natto Dad on youtube was a big help with the process, if you want to try this yourself I recommend you watch his video on homemade Natto ( [https://www.youtube.com/watch?v=e0hjr6clnHM](https://www.youtube.com/watch?v=e0hjr6clnHM) ). He uses a different setup to ferment them in his oven, but I just wanted something I could just turn on and off which is why I got the yogurt maker.
Side note: I’ve found that a lot of people use their instant pots on the yogurt setting to make their natto. I actually have an instant pot, which I used to steam my beans, but it doesn’t have a yogurt setting. However, today, while my beans were nestled in getting all warm and slimy, I happened upon an instant pot with the yogurt setting for $10 at a thrift store! The natto gods have smiled upon me. The yogurt fermenter worked just fine, but the capacity is pretty small, so I look forward to making larger batches.
And the world is a smellier place for it.
But jokes aside, great job!
Ugh I miss natto sooo much. you’re so inspiring for making it!