Can a yogurt maker make natto, can a yogurt maker make natto

The yogurt maker can make natto, but you don't necessarily have to buy a natto machine. (The beans I use are black soybeans and yellow yellow mixed beans).

Method: Do not cover the inner box, take the plastic wrap cover, find a rubber band ring on the circle, and nail a few more holes on the surface of the film with a needle. A small diameter hole can be punched in the middle of the outer cover.

When making yogurt, seal the small hole in the outer lid with transparent glue. In this way, the yogurt maker is used for 4 things. One with yogurt.

One uses rice wine, one uses fermented dough, and the other uses natto. I've made it happen.

The first picture above is a natto diagram made when there is no hole in the outer cover. It was the first successful natto on March 24, 2012. Because it was a test, I only made half a box (referring to the inner box of the yogurt machine after the beans were steamed).

And there are no openings in the outer lid of the yogurt maker. It is successful, silky, and has a white film on the surface.

No, yogurt is mainly produced by lactic acid bacteria fermentation, which belongs to anaerobic fermentation, while natto is fermented by Bacillus subtilis, which belongs to aerobic fermentation.

The success rate of the yogurt machine to make natto is too low, and when it is done less, it can be successful, but it is difficult to succeed when it is made in half a container, the reason is that the yogurt machine does not have a natto fermentation device, and now the natto machine sold online is not successful natto is also they are the yogurt machine to change the packaging, and there is no fermentation device.

To make natto, you have to be a Jiezhijie natto machine, which can make a whole container, with silk inside and out. The unique stainless steel double fermentation unit ensures 100% success in making natto. On the ** shoot baby "Jiezhijie natto machine".

1. What can be made is that you can't do too much, because if natto is an aerobic bacteria, it should not be too many beans in an ordinary container, and if there are too many, the beans below are not in sufficient oxygen contact and fermented, but you can turn it once in the middle.

2. Production method: Put the bacterium natto into the bear's inner tank, the inner tank is not in direct contact with the yogurt machine, you can put foam or paper on the bottom, or the "ears" of the inner tank are hung on the oval short diameter of the yogurt machine, and the limbs are suspended in the air, and the beans are covered with a layer of plastic wrap, and the plastic wrap is rubbed with a needle. The yogurt maker's 2 locust finch lids are not covered, that's all.

It is best to do it at night in the summer, when the temperature is too high.

3. Use the temperature control socket, put the temperature control probe on top of the beans, the temperature is set at 40 degrees, when the temperature of the beans reaches 40 degrees, the temperature control socket will be powered off and not heated, and the beans will be covered with plastic wrap, which can cover the outer cover of the yogurt maker.

4. Use a timer to control the temperature and heat for 15 minutes per hour.

1. It can be made, but it can't be done too much, because if natto is an aerobic bacteria, it should not be too many beans in an ordinary container, and if there are too many, the beans below are not in good contact with oxygen and fermentation, but macro pruning can be turned once in the middle.

2. Production method: Put the bacillus into the inner tank of the bear, the inner tank is not in direct contact with the yogurt machine, you can put foam or paper on the bottom, or the "ears" of the inner tank are hung on the oval short diameter of the yogurt machine, so that it is suspended, the beans are covered with a layer of plastic wrap, and the plastic wrap is rubbed with a needle, the more holes, the better, and the allergic plastic wrap is placed on the beans. The yogurt maker has no cover on both lids, that's all.

It is best to do it at night in the summer, when the temperature is too high during the day.

3. Use the temperature control socket, put the temperature control probe on the beans, the temperature is set at 40 degrees, when the temperature of the beans reaches 40 degrees, the temperature control socket will be powered off and not heated, and the beans will be covered with plastic wrap, which can cover the outer cover of the yogurt maker.

4. Use a timer to control the temperature and heat for 15 minutes per hour.

Preparation materials: 170g of soybeans, 50g of sugar, 2g1 of natto fungus, soybeans soaked in water, generally takes about 24 hours, if warm water is used, about 10 hours. (When it's hot, change the water several times).

2. Comparison of soybeans before and after soaking.

3. Put the soaked soybeans in the rice cooker, add the same water as you usually cook rice, and press the cook button.

4. The boiled soybeans should be crushed with a light press, and slightly put to 45 degrees to the left.

5. Add the sugar while it is hot, mix well (the sugar can also be added directly when steaming or boiling) <>

6. Transfer the soybeans that have been dried to 45 degrees into the fermentation basket, drain the water and sprinkle in the natto fungus.

7. Mix well.

8. Set the natto program with a coarse yogurt maker for 16 hours and wait for the fermentation to change.

9. After fermented natto, stir it to see the stringy shape.

Introduction: A yogurt maker is a machine for making yogurt. A device that provides a constant temperature for milk fermentation, between 35 and 45 degrees, in which probiotics multiply, the lactose in the milk is converted into lactic acid, and the milk is fermented into yogurt.

In addition to making yogurt and rice wine, the yogurt maker can also make natto! So what is the method of making natto in the yogurt machine, how to make natto in the yogurt machine, and what is the correct way to eat natto? Let me introduce you to how to make natto in the yogurt machine, and how to make natto in the yogurt machine and precautions.

How to make natto in a yogurt maker

The method of making natto in the yogurt machine 1, take 150 grams of soybeans and wash them with water, soak the soybeans with three cups of water, so that the soybeans are fully soaked, 6-9 hours in summer and 12-15 hours in winter.

The method of making natto in the yogurt machine 2, steam the soaked soybeans and add a small amount of water pressure cooker to steam for 40 minutes, to cook the beans thoroughly, and the boiling is based on the hand pinch the soybeans to be deflated.

3. Take half a natto fermentation bacterium and dissolve it in 5ml of warm water, pour the steamed soybeans into a container while hot (60-70 degrees), pour them evenly into the beans, and stir fully and evenly with sterile chopsticks.

4. Put the yogurt maker on the lid, turn on the power, and ferment for 16-24 hours. The basis for the end of fermentation is that the natto can be pulled out by stirring it'Silk. It is normal for natto to have a foul smell of ammonia, but if it has a sour smell and tastes bitter, it means that it is infected with miscellaneous bacteria and cannot be eaten.

5. After the fermentation is over, put the natto in a box, put it in the refrigerator and refrigerate it for a bowl. In this way, natto will be better in both appearance and taste, and if you can't finish it in a week, put it in the freezer layer and thaw it naturally before eating.

Precautions for making natto in yogurt makers

1. The containers and operating tools of the yogurt machine should be boiled at high temperature or scalded with boiling water before use for sterilization.

2. The inoculation temperature should not be too low, the beans should not be too dry, and a certain humidity should be maintained.

3. The container of the yogurt maker brand product needs to be thoroughly disinfected once after several times, which is the key to ensure the success and safety and hygiene of rice wine.

The correct way to eat natto

1. Eating natto for dinner has the best effect, and experts believe that nattokinase plays a role in dissolving blood clots between 1 and 12 hours of eating natto. According to statistics, various thrombosis such as cerebral infarction and myocardial infarction usually occur early in the morning and on Mondays, so it is best to eat dinner every night or Sunday.

2. Natto is eaten as much as possible without heating, nattokinase is not heat-resistant, and the activity disappears when heated to 70, so the effect of eating raw is the best.

3. Natto must be eaten every day, after nattokinase enters the body, its activity is maintained for 12 hours, so it is ideal to eat 30-100g a day as much as possible.

4. The shelf life of natto can be eaten after a little while, the shelf life of natto is one week, it is still undergoing slow low-temperature aging and fermentation in the process of low-temperature storage in the refrigerator, and nattokinase and vitamin K2 are also increasing. However, although it can be eaten after the expiration date, it is just that Nakaifu bean bacteria continue to break down proteins in order to survive, and as a result, the odor gradually increases.

Natto usually needs to be fermented if you make it at home, and some families have yogurt makers, so I want to try making natto with a yogurt machine. So, Can natto be made in a yogurt maker? How to make natto in a yogurt maker

Can natto be made in a yogurt maker.

Most brands of yogurt makers can make natto, but they can be successful when they do less, and the success rate is low when they do more. If you want to make natto by yourself for a long time, you have to buy a real natto machine, which not only does more, but also has a high success rate.

How to make natto in a yogurt maker

1. Take 150 grams of soybeans and wash them with water, soak soybeans in three cups of water, so that the soybeans are fully soaked, 6-9 hours in summer and 12-15 hours in winter.

2. Cook the soaked soybeans and add a small amount of water pressure cooker to steam for 40 minutes, to boil the beans thoroughly, and the boiling is based on the hand pinching the soybeans to deflat.

3. Take half a natto fermentation bacterium and dissolve it in 5ml of warm water, pour the steamed soybeans into a container while hot (60-70 degrees), pour them evenly into the beans, and stir them fully and evenly with sterile chopsticks.

4. Close the lid on the yogurt maker, turn on the power and ferment for 16-24 hours. The basis for the end of fermentation is that the natto is stirred to pull out a long thread. It is normal for natto to have a foul smell of ammonia, but if there is a sour smell and it tastes bitter, it means that it is infected with miscellaneous bacteria and cannot be eaten.

5. After the fermentation is over, put the natto in a box, put it in the refrigerator for a bowl, and mature. In this way, natto will be better both in appearance and taste, if you can't eat it in a week, put it in the freezer layer, and thaw it naturally before eating.

What are the benefits of eating natto.

Nattokinase, which is contained in natto, has the functions of dissolving blood clots, anticoagulating blood, antiplatelet aggregation, and improving microcirculation, and is a new health food for the prevention of various diseases caused by blood clots. The doctor pointed out that natto in 1-12 hours after eating, nattokinase plays a thrombolytic function, and thrombosis such as myocardial infarction and cerebral infarction mostly occurs in the early morning, so it is recommended to eat 30 grams of natto for dinner every day for the best effect. In addition to the prevention of cardiovascular and cerebrovascular diseases, eating natto has a good auxiliary and health care effect on diabetes, pancreatitis, osteoporosis, ulcer disease, intestinal flora disorder, anti-drunkenness and liver protection, menopausal syndrome, Alzheimer's disease, beauty, cancer prevention, radiation prevention and improving immunity.

Natto is packed in a capsule for more convenience to eat.