how to make natto | with the tanica yogurtia yogurt maker
- Prep Time: 30 minutes
- Cook Time: 120 minutes
- Total Time: 24 hrs+
- Yield: 2 pints 1x
- Cuisine: Japanese
Ingredients
Scale
- 300 grams dried natto soy beans
- nattomotto starter or 1/4 pack natto
- water as needed
Instructions
- Boil the soybeans for 30 to 40 minutes. Strain in a colander. Give it a little bit of a rinse to remove loose soy bean skins.
- In a pot or pressure cooker with about an inch of water, turn the heat on high. Place a pressure cooker safe colander in the pressure cooker and steam the soybeans for about 40 minutes until the beans have become nice and soft. The way that you know that they’re done is you can squeeze it and it’ll get smushed. If it’s still a little bit hard, you might need to pressure cook it a little bit longer.
- In the meantime, prepare your Yogurtia yogurt maker by sterilizing the container and spatula that you will be using to make the natto.
- Once done, transfer the steamed natto to the container. If still warm, allow to cool to 45C ~ 112 F prior to mixing with nattomoto starter or wedge from natto pack.
- Take a quarter of packaged natto and combine it with the steamed natto to evenly distribute it. Make sure all those chunks of natto are broken up so that the individual pieces are in contact with the already fermented natto. You can also use a little amount of nattomoto powder instead of packaged natto. Follow directions that came in package for scoop size.
- Put the lid on the container. Place the container in the Yogurtia yogurt maker. Set the temperature to 45 degrees Celsius and set the timer on 24 hours. Hit start.
- After 24 hours, check on your natto. It should be stringy and gooey and smell stinky.
- Allow to ferment longer if desired.
- Once finished, allow to rest in the refrigerator 5-7 days for the best flavor. After resting, freeze extra natto if not using right away