Thx! 😊 U give more good info than long vids. I have just a regular pot..and will likely try to use the summer heat to ferment it. Grandma made plenty of yogurt without a machine, even after she bought one!
Great video - just ordered the Luvele for this purpose - because of this video :-) Can you give pointers on sterilization? Is boiling water the way to go - and if so are the parts of the yogurt maker ok to boil? If not what is the preferred sterilization method? Thanks
@@luvelelifeuse banana leaves,wash and put it through the stove or boil for 1 minute wrap your cooked beans,you need at least two days,you’ll have natto just by using banana leaves,or use mint stalks,check how Indians make theirs 😅
At time 1.18 , you mention to cool in the fridge until 45 degrees or 1 day ? How long do they need to be cooled in fridge for ? Just a bit unsure. Iv tried multiple natto starter brands and just can't gwt the stringyness. Thanks
The latest "Best" Health item being promoted in Health Science at the moment, seems to be Vitamin. K2. NUTTO being one of.. if not the highest natural Sources of it. Hence my own new found interest now, for making it. Great Podcast.
Hi there, we have not tried Natto without a yogurt maker. You do need to hold it at a steady temperature of approx 38 degrees C during the fermentation process. You could buy a yogurt maker ; ))
I once bought a can of cooked soybeans. I was surprised that it had these strings and unsure what it was, so I washed it out. Surely the packer didn't go through these steps. How was this possible then?!
Boil one quart of water and put it in a bowl in a cooler and place the bowl with beans next to it. Refresh every 6 to 8 hours to keep the heat. That's how I make yoghurt, except, yoghurt only needs 6 hours.
No, 112°F is not extremely hot. Fermenting anything, making sourdough bread, etc, needs to be just warm. Heat kills bacteria/the starter so you only want it warm, around 100.
