Thanks for this recipe! I’d love to use the luvele yogurt maker to try this one out! Love anything fermented for the gut health. Just hope my family doesn’t fuss over the natto bcoz this might take us a while to get used to, for its taste👍😄
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!
i've my beans chilling in the fridge, just one more question, does this dish be ate cold? just thinking if its heated up it would kill the bacteria if over 40 degrees. thanks again.
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.
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
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
There are lots of options for eating that make the strings less prominent - start worth a small amount! After stirring for a couple of minutes, add a bit of miso paste and mustard, and serve over rice, topping with minced chives and a slice of avocado. If you like nori rolls or shiso, take a piece of nori, top with rice, a bit of natto (stirred as before, and add a tiny bit of wasabi), with avocado, grated carrot, or something else you like, and roughly roll, with a bit of ginger .... Stir a spoonful into cooked beans ... or soup
@@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 😅
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 ; ))
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.
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?!
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.
![[Instant Pot] Natto - インスタントポットで納豆作り - healthy - vegan](http://i.ytimg.com/vi/ExkopWzwGPU/mqdefault.jpg)
![[precious video] Making the Best Traditional Natto by Young Master in Japan!](http://i.ytimg.com/vi/Ad_9uWUNorw/mqdefault.jpg)
Thanks for this. I will ferment in the Vermicular cooker
Thanks for a succinct video. I wish I found it first vs the lengthy ones.
Welcome : ))
Thank you, my PP maker jjst arrived but did not know i could usebto make natto.
Please keep suggestions coming so we can multi-use the yog maker.
Will do!
Thanks for this recipe! I’d love to use the luvele yogurt maker to try this one out! Love anything fermented for the gut health. Just hope my family doesn’t fuss over the natto bcoz this might take us a while to get used to, for its taste👍😄
That's awesome! We hope your family enjoys it!
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!
You are so welcome!
We don't have Rice Leaves. Will Corn Leaves and Palm Tree Leaves also harbour Bacillus Subtilis as a starter ?
Hi, can i freeze some of a batch to use as starter the next time? thank you.
Hi there, that's a good question and I am not sure, we have not tried this sorry.
i've my beans chilling in the fridge, just one more question, does this dish be ate cold? just thinking if its heated up it would kill the bacteria if over 40 degrees. thanks again.
Hi there, yes it is best to eat cold : ))
@@luvelelife many thanks ;-)
Can I use electric Soup warmer instead Yoghurt maker ?
Hi, we have not tried this, so not sure sorry
I’m going to try this. I’ve been buying frozen natto but they often run out. PS your hair is the stuff of dreams. Must be the natto.
Haha, thanks! We hope you enjoy it.
If the fermentation doesn't work, or things are not sterilised totally, is it dangerous to eat? if so, what are the signs?
Thank you! Where can I buy organic non GMO soybeans?
We are not sure sorry.
Check your local natural food store! You can also use various organic canned beans (black, pinto, etc)
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.
You're welcome and thanks for sharing : ))
That's natto, not nutto. As for the K2 hype, your gut bacteria produce it if you eat green leavy vegetables
What is the ingredients ofThat Natto starter culture ?
@@sblijheid You mean K1 converted to K2?
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
Hi, thanks for your order. here is a link to a video showing how you can sterilize ua-cam.com/video/N63R8XYatUg/v-deo.html
Hi may I please ask where your glass bowl and metal spoon came from? If you wouldn't mind giving the links!
Hi, I am sorry I have asked and I am not sure. They were bought in Australia somewhere : ))
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
Hi there, 6 to 8 hours in the fridge will be fine : ))
There are lots of options for eating that make the strings less prominent - start worth a small amount! After stirring for a couple of minutes, add a bit of miso paste and mustard, and serve over rice, topping with minced chives and a slice of avocado.
If you like nori rolls or shiso, take a piece of nori, top with rice, a bit of natto (stirred as before, and add a tiny bit of wasabi), with avocado, grated carrot, or something else you like, and roughly roll, with a bit of ginger ....
Stir a spoonful into cooked beans ... or soup
hi,thanks for the video! where can I find a starter?nothing on Amazon 🙊
Hi there, it will depend on your location. Please feel free to emial us at support@luvele.com and we'll be happy to try and help.
@@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 😅
If we don't have the fermentation package to add to the soybeans for fermentation, what else can we add to it? Please advise, thanks.
Hi there, we have only made our recipe with a Natto starter, I am not sure how else you would make it.
thank you i dont have a yogurt maker what can i use
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 ; ))
How can make it other then a yogurt maker? or can it be fermented with instant pot yogurt function?
Guess
What brand of starter culture are you using? Thx
Hi there, we used a brand from nourishme organics
You don't any starter, you don't need yoga machine. It makes perfect nattos
Can you make natto using edemame?
Hi there, I am not sure, we have not tried this.
Do you have to rinse and throw that water and soaked overnight in clean filter water!
Thanks
Hi there, yes, you can discard the water after soaking.
Can you mae it using other beans ? Cannelini? Chick peas? Navy beans? Etc
Hi there, we have not tried other beans, so not sure sorry.
Isnt 1 grams of starter too much for 500g of natto?
It worked well for us : ))
I don’t have yogurt maker, what is its replacement?
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.
I made it, but it smells like ammonia. Is it still safe to eat?
I don't think so. Other bacteria might have gotten into it.
Hi there, we have not come across this issue sorry,
❤my inglish is bad,,,❤the name klirli from the starter,,❤❤were i buy it???❤❤❤hou you spell it????thank you,,❤
Great video, right to the point. Do 500 grams of soybeans translate at all to cups-worth?
Glad it was helpful, I am not sure about 500grams, possibly this is approx 2 cups worth.
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?!
Its necesarry add water into yogurtmaker to ferment natto?
Hi, if you are using the Luvele yogurt maker, then yes, you must add water to the base.
how to make the natto from scratch without any "starter" or is it impossible?
Hi there, You will need a starter : ))
@@luvelelife thanks for info, but i like make things totally from raw products like kimchi it ferment without any starter that's why i like it.
Use traditional way: rice straw
@@Alan_bui thanks
@@bitsmart...I'd love to see a video on that. I wondered too if the bacteria originally came naturally on the soy or what. Rice straw...makes sense.
When u boil for 2-3 hours all nutrients are lost isn’t it ?
Nope. The best for you stuff is what happens with the culture and fermentation.
Hi. Do u think Natto is tempeh
Different. And tempeh is solid, dense. Both are made from soybeans traditionally.
Anyone tried pressure cooking the beans? Can I cool the beans using cold water rather than cooling for 24 hours in the fridge?
Some instructions say to just let it cool naturally ... keep experimenting!
Looks like rice crispy treats before they set
Tastes almost exactly the same😂😂😂
No. Definitely not
Kinima 😂
🙏🤗🥰👍🇹🇭🇸🇪
Aslamoalecom good thank u
Waalaikum Assalam bro
I'm having a dum moment here. Bare with me. Letting them cool to below 45 C is very easy because that is extremely hot 🔥 113F?
Just hand warm. If it's cold, the cultures can't work. If it's scalding hot, you kill the culture. That's literally, sterilizing.
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.
This shite stinks and tastes just as bad🤮, but it's really good for you.
Some people love the taste : ))
Stupid comment ... but you look awesome...