1. Soy beans are cleaned, soaked for six hours in advance, steamed in a pressure cooker, just twist it with your hands, and put it in an oil and water-free container.
2. Wait until the soybeans are cooled to about 50° to put the fermentation bacteria
3. Stir well with chopsticks
4. Put it in the yogurt machine, the fermentation temperature is about 40 degrees, and it will be fermented for 20 hours.
5. When the fermentation time is up, there is a white sticky layer on the surface of the beans. Stir it with chopsticks and it will get stuck.
Tips:Put a lid on when making natto.
