Thank you for the video, I get consistently excellent results with it! Somewhere in the the comments there is a question re using homemade natto as a starter for the next batch and a reply that discourages it. I posed this question to Mr. Sachiaki Takamiya from www.youtube.com/@theikigaidiet3790 The Ikigai Diet channel, he knows a lot about natto. He said that if your homemade natto is sticky and successful, you can use it as a starter. He even made a video about it th-cam.com/video/COF8ehmpYNI/w-d-xo.html I have now used my own natto as a starter 3 times, and each time my new natto came out amazing. After the 24 hrs. in the fridge I put 50 g of my new batch in a separate container and freeze it along with the natto I can't finish in one week. I transfer it back from the freezer to the fridge a day or two before making the next batch of natto. I hope this is useful information.
The important step is to freeze a portion of homemade natto before using it as a starter. The process of freezing natto forces the bacteria to form spores and the spores are more successful in fermenting the next batch of natto as compared to live culture of natto stored in the fridge.
0:08 ingredients: 400 g soybeans,. 1:44 pressure cook 55 min. 1:55 natural release for 40 min. 2:20 put bought natto in room temperature while cooking beans; ( 1:12 instant pot shows 1:12:00 when lid is opened) ; 3:52 add 3 T broth to the beans already mixed well with natto starter, 4:35 remove seal, cover fermenting pot with paper towel, put the whole into no-water pot; 4:50 set button YOGURT and 24 hours When done, put the natto into fridge overnight [or 48 hours] before serving and packed portions in zip bags for freezer.
Hello, if you have an IP with no yogurt function, is it the same as keeping warm? Or possibly sous vide? At what temp should it be to emulate yogurt mode? I've tried searching and there seems to be methods to make yogurt with no yogurt function but I'm struggling to determine exactly what yogurt mode does as far as temperature
Thank you for this excellent presentation! I am looking forward to receiving organic soy beans and natto spore. I couldn't buy natto at the shop where I live. Miso, yes, but not natto or tempeh.
Thank you so much. Your video has been the easiest and yet more comprehensive of all the videos out there, even covering how to store it for fridge and freezer. Thank you and great job!
This is the best video ever!! All the step-by-step details are so clear. Thank you so much for sharing!!! I’m so glad to have your video as my first time try tutorial!!! Thank you!! ❤❤❤
Thank you for sharing! Im just making my forst natto in such a pot. But i didnt add the exyra bowl inside. I did remive the rubber ring, though and open occasionally to let oxygen insider. Let's see how it turns out! I heard that the new natto can only be used 3 or 4 times as a starter. I will see! Know that freezing does not deatroy the natto bacteria bacillus subtilis but all the vitanin K2 in natto. Amd heat destroys the nattokinase. Enjoy! ❤
Great recipe! Now I make Natto myself every 2 weeks using this recipe. Sometime Natto slimes very strong and it is hard to wash. When it happens, I sprinkle baking soda that reduces slime. Thank you for sharing this recipe!
Arigato gozaimasu! I love natto and now have a deciding reason to buy an Instant Pot over a simple pressure cooker. The reason is to have a lower temperature setting for making natto in addition to yogurt. I am thrilled and can hardly wait to make my own! No more buying stacks & stacks of natto in little plastic containers. You have changed my kitchen routine for the better! Arigato gozaimashita!
Does that white tupperware where you ferment soybeans come with the pot? Or what is that accessory called? thank you very much the video is very good 👌
It didn't come with the pot. I can't remember where I got it, but it was over 15 years old. Actually, I broke the one I used in the video, and I've been struggling to find something similar with a lid🥲 It was just perfect size for my instant pot. I've seen people using regular plastic containers as the pot temperature is only about 42 degrees(celsius) during the fermentation.
@@easyjapanesecooking If you are using the 6QT Instapot then I suggest you buy an inner pot made for the 3Qt Instapot it fits like your white one in video but is stainless, they also have a silcone top for them as well - Domo Arrigato. Aki-san
Followed your instructions exactly, after 22 hours fermentation my beans stink of ammonia. Update: tried again using 1/2 the beans and a vessel (strainer) that has holes, so not suffocating. Worked!!
You may also want to check that you took your seal out of your instant pot and left the knob on top to "Venting" instead of "Sealing" for air flow. Also make sure the yogurt temp is set to Medium. Mine accidentally was set to low and it didn't get warm enough. 🙂
ビデオありがとうございます。納豆にプラスチック製のボウルの代わりに金属製のボウルを使用することはできますか？私はプラスチックの代わりに金属を使うのが好きです。 Bideo arigatōgozaimasu. Nattō ni purasuchikku-sei no bōru no kawarini kinzoku-sei no bōru o shiyō suru koto wa dekimasu ka? Watashi wa purasuchikku no kawarini kinzoku o tsukau no ga sukidesu.
I leave the cooked beans aside while washing the inner pot and drying it. That's about 5-10 mins and it's usually enough for beans to cool down a bit. Hope it helps.
Thank you for the detailed instructions. I cannot wait to make a batch of natto for myself. One suggestion for improvement though, the napkin (ケッチンペーパー）is not sterilized, which can be replaced by a sterilized cheese cloth.
I watched a dozen or more TH-cam videos on how to make natto, and yours came out the most beautiful of all of them. Your natto looks like the perfect, ideal natto - natto heaven!! Please tell me - is there some water at the bottom of the pot during the 24-hour fermentation to help keep it so moist? Arigatoo gozaimashita!
Thanks for your comment and compliment! No, there is no water at the bottom of the pot during fermentation. I'm glad if this video could be of help!! Arigato--!
@@easyjapanesecooking The thick threads and sticky ingredient of natto disappears a day after they're done and I put them in the fridge. The fermentation isn't working too well either, could you please help me? Thanks viviane
The best video showing how to make natto using Instant Pot. One question: When using Yogurt function, good to know you need to take the seal out. How about the vent? Do you use sealing or venting for the 24-hour yogurt fermenting process? Thanks.
Hi! Thanks for your comment! I'm not sure if I use venting or not, but I believe I've never touched the vent part...😅 Sorry it's not a clear answer. I'll pay attention to it next time I make 🙏
@@easyjapanesecooking YES! it is absolutely brilliant - I am ecstatic. And very sticky too. It's in the fridge till tomorrow and we'll have it with steamed rice plus ginger, spring onion, soy and oil dressing. I left the vent open while fermenting. Thanks so much!
It sometimes take few months for me to finish a batch as I'm the only one to eat natto in my house 😅 I could eat it even after 6 months.. I think I trust my freezer too much😆 Well, I would say 3-4 months to be safe!
I just made a batch of natto, and this time I followed your instructions exactly. And it came out perfectly - by far the best natto I ever made!!! Perfectly moist, and sticky, and gooey. Neba-neba heaven!! I noticed that you cook the soybeans much longer than everyone else. Do you think that contributes to the success of your recipe?
I’m happy to hear that you were successful! I found a lot of recipes cook for 45 min too, but I personally prefer softer natto therefore I decided to cook a little longer and it turned out perfectly for my taste. I checked few recipes and also asked my friends, and combined all the tips to arrange for myself. I’m not sure exactly, but perhaps the cooking time, adding the broth, and removing the sealing ring (by allowing a little air to enter in the pot, fermentation would proceed better) might have helped as well!
I recommend to use store boght natto every time for better result. I've never tried with my home made natto as starter, but I heard from someone it won't work as good.
Thank you for taking your time to show us how to do this. But it rose some questions. I got a 10 in one Insta Pot to do this, but I noticed there was a strainer basket accessory that is also available. In cutting down on even the possibility of contaminates, couldn't the strainer basket be used while cooking so that it can be lifted out of the cooker after cooking and on to a Pyrex platter in the cooled down oven previously used to sterilize the Pyrex platter? Then all I have to do is drain off excess liquid in the cooker pot and when things cool to a safe temp for the inoculator, then just pour the beans back into the cooker for the yogurt fermentation and add the inoculator and stir with my clean spoon? I don't see why this method wouldn't be the very best way to cut down on ANY contaminate possibly getting into the oink mint. What do you think? Also, I may be missing it, but I don't hear of a cooling period before the inoculation. I know when I was making yogurt, the cool down time for the milk was mandatory, or you would kill the culture you're using for the inoculation. Is this somehow different?
Sorry for the late response. That's only because I don't have to wash the stubborn stcikiness in the big inner pot, and I can store this bowl with the lid straight into the frige. I can even throw it in the dishwasher afterwards! And I'm wondering now if I put beans directly in the inner pot, can I still cover with paper towel or a dish cloth to avoid water to get in... Let me know if you tried it! Thanks.
Does it have "Ferment setting"? It should be same. I know the temperature for my yogurt setting is about 43 degrees. If it's close to it, it should work.
I leave the cooked beans aside while washing the inner pot and drying it. That's about 5-10 mins and it's usually enough for beans to cool down a bit. Sorry my response was late, hope it helps.
@@easyjapanesecooking Добрый вечер. Спасибо. На днях получила ферменты натто-кин из Китая. Уже сделала натто. Сверх ожидания получилось прекрасно. Приятный, сложный и легкий аромат, тягучий и на вкус нейтральный. Сейчас пропариваю бобы и буду ферментировать уже сделанным натто. Как понимаю лучше следующий продукт не ферментировать, а полученное натто посредством ферментации порошка заморозить для дальнейшего использования?
Yes. thank you for this video. It never occurred to me that pre-made natto could be used to start a new batch of home-made natto. Your natto looks amazing and delicious. :) おいしいそうですよ
Thank you for the video! Do you need to wait the soybeans to cool down before adding the starter natto? would high temperature kill the live natto culture?
Thank you for your question. I've never waited or checked the temperature of the cooked beans before adding starter Natto. However, soy beans should cool down a bit while washing and drying the inner pot (it takes about 2-3 minutes for me ;) If you find it still very hot, it's probably a good idea to wait a few minutes for it to cool down a bit, just to be safe.
My instant pot yogurt setting doesn't work for natto. But new instant pot with sous vide setting works perfectly! I'm curious why you didn't sterilise the strainer... I've had many batches fail without everything carefully sterilised.
I should have sterilised my strainer. Thanks for pointing it out. I wash my strainer in the dishwasher, so it was technically sterilised I guess, but I should've done it again..😅 I'm wondering why your pot didn't work with yogurt setting...
@@easyjapanesecooking Oh, I think my specific unit yogurt-setting is damaged. It also doesn't slow cook properly. That's why we got a new one that has sous-vide setting.
@@corriedossenbach3344 my instant pot dont have yogurt setting to 😅 but have sous-vide option, do you put some water to use this option ? Or water is not needed?
@@kamils2 Water not needed. After my beans are steamed at pressure, I drain them then I dump them back into the pot and set it to sous-vide (I use 108'F for 24hrs). Comes out perfectly. I don't even put any plastic wrap on top, although everyone else I've seen does.
I prefer to ferment it in a smaller container so that I can directly store it in the fridge. Also, I can use dishwasher to wash it instead of washing the big sticky pot by hand. I guess I just like to make things easier or am lazy😄
1. I believe it's healthy! 2. It's easy breakfast before going to work. I like to eat Natto with rice and Onsentamago (soft boiled egg) with soy sauce! I used to eat it with raw egg when I was in Japan, but eggs are not sterilized in the same way in Canada, so I don't anymore. I sometimes eat natto with oatmeal instead of rice😁 I know it sounds weird, but it's actually good and very healthy! 3. I like sticky food! I sometimes mix natto with avocado and okura! So sticky and nice texture for me😆 I gave you all the reasons why I eat natto, but I don't eat natto everyday. Only occasionally I have big craving for it, and that lasts for few days! Also, my husband doesn't like natto and can't even stand the smell🤣 So I try not to eat it when he's around. It was fun to answer! I'm wondering why you were asking me though. I understand if you don't like it. Many Japanese don't like it either.
I've never checked the temperature, but I leave it for about 5 minutes and stir the beans few times to cool it down a bit before mixing it with the starter.
Thanks for the video. I plan on making this soon but I have a couple of questions. When you place the bowl in the instant pot covered with paper towels for fermentation, are you placing it into the same pot you pressure cooked the beans in? if so, did you wash it, or leave it unwashed? Also, Can you use your own frozen natto as starter in future batches? And do you keep the vent open or closed when fermenting.
Hi! Thank you for your questions. Yes I use the same inner pot after washing and drying it. My instant pot closes the vent automatically with yogurt setting, but I believe it's better to get a tiny bit of air for better fermenting result so that the vent can be open. Finally, I wouldn't use my home made natto as starter. I hope your natto will turn out sticky and tasty ;)
@@easyjapanesecookingThank you!!! Recently there is a natto shortage right now at the market where I live. My soybeans arrived today and am planning to try making it with my daughter this week. One question: you don't recommend using the home made natto as a starter - what happens if you use it?
@@BH-gb1gy I've never tried my own home made natto as a starter yet, but I read or heard some people tried it and the results were less sticky or didn't turn out good. However, someone commented here that she uses some dead leaves as a starter and I also found this article herbs can be used as well. Interesting! (cookpad.com/uk/recipes/12476278-natto-fermented-soybeans-with-herbs). I thought you might find it interesting too :)
@@easyjapanesecooking My first natto came out very good. I used におわ納豆 as a starter and the smell was milder.. Thank you for the suggestion on using herbs. I also found one that uses celery leaves th-cam.com/video/sP5bQyQDB30/w-d-xo.html. On the next batch I will experiment with different starter batches. Thank you for the great video.
Thank you! Yes, I use a plastic bowl. During fermentation, the temperature only rises to about 43℃. (But don't use a plastic bowl when you cook beans with high pressure at the beginning!)
Thank you for your question. I've never waited or checked temperature of the cooked beans before adding Natto. However, soy beans should cool down a bit while washing and drying the inner pot (it takes about 2-3 minutes for me ;) If you find it very hot, it's probably a good idea to wait a few minutes for it to cool down a bit.
I would recommend using store bought natto as a starter for better results. I looked it up and found that someone used her homemade natto as a starter, and it didn't turn out as good.
I would recommend using store bought natto as a starter for better results. I looked it up and found that someone used her homemade natto as a starter, and it didn't turn out as good.
Thank you very much for making this video. What if your instant pot does not have a yogurt function? Can you use the "keep warm" function? Also are you manually setting the temperature for the 24 hours to a certain level?
I'm not 100% sure, but as far as I know, the yogurt function keeps the temperature around 43 ℃. I believe "keep warm" is higher than that. As yogurt function automatically sets temperature, I only set time. I hope it helps :)
You can try a cool oven, air fryer, dehydrator, or even a bread machine. It must stay around 40 degrees so any appliance that can do that temperature will work as well.
@@darikuri unfortunately my oven doesn't work anymore. I have an idea that according to other videos works well. I will use the "keep warm" function on my 8 qt IP but keep the lid off, covering only with cheese cloth
Hello thank you for this! I would want to try this out but I am just curious if did you put the instant pot trivet under the bowl when you set it up for yogurt?
Thank you for your question! I directly place the bowl into the inner pot. Just for your reference, the temperature only rises to about 110 ° F (43 ° C) with the yogurt setting.
Thank you for your comment! Yes, I use a plastic bowl when fermenting beans. During the fermentation (by using yogurt setting), the temperature only rises to about 110 ° F (43 ° C). And yes, it still has the same stickiness after thawing!
Thank you so much for your detailed instructions! I’m not sure what size Instant Pot you used, but it looks bigger than mine… My Instant Pot is only 3-qt. Would it overflow if I cooked the same amount? Do you think I should try only the half amount (200g soy beans)?
インスタントポットを買いました！ヨーグルトモードを選ぶと、温度をlow medium highを選ぶようになっていますが、Akiさんの動画ではnormalとなっているようなので、mediumということで良いでしょうか？ 私の買ったインスタントポットはヨーグルトモードを押すとまずhighに設定されています。
I usually leave it for about 5+ min before mixing with natto starter, just while washing and drying the inner pot. They are still warm, but not super hot. Hope you'll succeed!
So if I make it again, can I use my own Natto instead of the store bought one? Or do I always have to use the store bought one as starter? Thank you!~ 🙏🏻☺️
For better results, I would recommend using natto from the store as a starter. I looked it up and found that someone used her homemade natto as the starter, and it didn't turn out as good.
Cam on Ban da chia se cach lam Natto cua Ban, qua hoan hao tu cach che bien den cach bao quan Natto cua Ban . Mot lan nua toi cam on Ban da cho Toi cach lam Natto , chac chan toi se lam !
@@wakana857 ヨーグルト機能は 温度を110 ° F (43 ° C)くらいに保つようです。別の方のコメントでsous vide モードで成功したと書かれていましたが、私は試した事ないです。インスタントポットを買う以前に、クーラーボックスの中で発酵させた事がありますが、温度を保つ為にお湯を入れたペットボトルを何度も交換したり、部屋もクーラーボックスも臭くなって大変でした💦オーブンを低温にして発酵させる人もいるようです。
Thank you for the video, I get consistently excellent results with it!
Somewhere in the the comments there is a question re using homemade natto as a starter for the next batch and a reply that discourages it. I posed this question to Mr. Sachiaki Takamiya from www.youtube.com/@theikigaidiet3790 The Ikigai Diet channel, he knows a lot about natto. He said that if your homemade natto is sticky and successful, you can use it as a starter. He even made a video about it th-cam.com/video/COF8ehmpYNI/w-d-xo.html I have now used my own natto as a starter 3 times, and each time my new natto came out amazing. After the 24 hrs. in the fridge I put 50 g of my new batch in a separate container and freeze it along with the natto I can't finish in one week. I transfer it back from the freezer to the fridge a day or two before making the next batch of natto. I hope this is useful information.
Hi! Thank you so much for the wonderful information! I will try it for my next batch! I'm going to pin your comment. Thanks!!
The important step is to freeze a portion of homemade natto before using it as a starter. The process of freezing natto forces the bacteria to form spores and the spores are more successful in fermenting the next batch of natto as compared to live culture of natto stored in the fridge.
Donna Schwenk said that it's possible to use 3 to 4 times.
But I don't see why it shouldn't be possible for longer!
0:08 ingredients: 400 g soybeans,. 1:44 pressure cook 55 min. 1:55 natural release for 40 min. 2:20 put bought natto in room temperature while cooking beans; ( 1:12 instant pot shows 1:12:00 when lid is opened) ; 3:52 add 3 T broth to the beans already mixed well with natto starter, 4:35 remove seal, cover fermenting pot with paper towel, put the whole into no-water pot; 4:50 set button YOGURT and 24 hours
When done, put the natto into fridge overnight [or 48 hours] before serving and packed portions in zip bags for freezer.
Wow! Thanks for doing this! I'd like to pin it ;)
@@easyjapanesecooking
Thank you for demonstrating making natto with Instant Pot. Highly appreciated. I have also subscribed to your channel.
@@gladysma308 Thank you!
Hello, if you have an IP with no yogurt function, is it the same as keeping warm? Or possibly sous vide? At what temp should it be to emulate yogurt mode? I've tried searching and there seems to be methods to make yogurt with no yogurt function but I'm struggling to determine exactly what yogurt mode does as far as temperature
THE BEANS ARE SOAKED OVERNIGHT BEFORE PRESSURE COOKING!!
ハワイ在住です、自家製納豆が作りたくインスタポットも買って・・・あれ、何年になるんだろう～～ ここのところの物価高で絶対挑戦しないと！！と思いました。 簡単に作れる納豆、美味しそうです！
ハワイ！羨ましいです❤こちら(カナダ東部)は明日はマイナス２０度近くになるようです🥶
納豆作り、意外と簡単です！カナダでも納豆は高級品なので助かっています。是非試してみてください！
息子に roasted soy beansのスナックを作るためにこの前7LBの大豆を買いました。そして、この動画を偶然見つけてさっそく作ってみたら、できたああああ！！ 凄いです！ 本当に納豆！！ 納豆もヨーグルトと同じ方法でできるんですね。 もう食べ放題です！ って、息子は納豆食べないんですけど。。。
今まで中国系のスーパーマーケットで高いなあと思いながら買っていたけれど、これからは自分で作れちゃう。この動画をアップしてくださって本当にありがとうございます！！！
コメントありがとうございます！動画がお役に立てて嬉しいです！
7LBの大豆はすごいですね😳 私はroasted soy beansが気になりました！おやつに良さそうですね。節分の豆みたいな感じでしょうか。私も作ってみます！
This is the first video that talked about removing the inner seal ring to avoid transferring the natto smell. Great info!
I read somewhere that it allows some oxygen to get through to help the beans ferment by removing the inner ring as well!
👍👍👍
Thank you for sharing.
Thank you for this excellent presentation!
I am looking forward to receiving organic soy beans and natto spore.
I couldn't buy natto at the shop where I live.
Miso, yes, but not natto or tempeh.
現在納豆を購入することができ家族全員でいただいていますが日本で味わえる様な美味しい納豆を作りたく沢山動画を見ました。結果こちらが一番参考になるし美味しそう。インスタントポットも今購入しました！実は20年以上昔、いつも納豆を作っていたので何故こちらの納豆が美味しそうかまた他の動画と違うのかコツがわかった気がします。 私も同じ様に納豆が仕上がります様に😊
コメントありがとうございます。納豆づくりのベテランの方に参考になったと言って頂きとても嬉しいです🥰
ありがとうございます❤
ありがとう！！
ねばねばの美味しい納豆が作れました!! ありがとうございます。1度、他の方のサイトで試しましたが、失敗。アメリカにいながら、納豆を自宅で作れるなんて、嬉しすぎます。Akiさん、ありがとうございました!
コメントありがとうございます！成功のご報告を頂けてとても嬉しいです💖
Thank you so much. Your video has been the easiest and yet more comprehensive of all the videos out there, even covering how to store it for fridge and freezer. Thank you and great job!
Thank you so much for your kind comment!
This is the best video ever!! All the step-by-step details are so clear. Thank you so much for sharing!!! I’m so glad to have your video as my first time try tutorial!!!
Thank you!! ❤❤❤
Thank you for your nice comment! I'm glad if it helped :)
解說詳盡，這說看過最好的製作納豆的影片。
非常感謝。
Thank you!
東カナダ在住です。
初めて自家製納豆を作りましたが無事に美味しくできました！
レシピありがとうございます♪
コメントありがとうございます！お返事が遅くなりました。カナダ東部なんですね！私はオンタリオ在住です。成功されたようで嬉しいです✨
Good technique.
Thank you!!
フロリダ在住です。簡潔で分かり易いレシピ投稿ありがとうございます！ 初めて挑戦した納豆作りでしたが、とても美味しくできました❤
コメントありがとうございます！美味しくできたようで嬉しいです！フロリダなんですね！！こちらカナダ東部は既に少し紅葉が始まっています🍁
煮汁をかけるとは驚きました。次回やってみたいと思います！
有り難うございます。とても参考になります。インスタントポットってウォルマートなんかに売ってますよね。今まで大豆を人肌温で保つという点が難しかったですが、これだったら簡単。圧力鍋で一時間以内に大豆ができ上がる。今までは普通の鍋で２時間かかりましたよ。これで納豆を頻繁に作れそうです。米国で納豆って値段が高いんですよね。私自身は市販の納豆でつくるのでは無く、その辺にある木の葉を入れて枯れ葉菌から作ってます。よかったらお試しを。
コメントありがとうございます。木の葉から納豆が作れるのですか😳すごく興味あります！いつかチャレンジしてみたいです！
Thank you for sharing!
Im just making my forst natto in such a pot. But i didnt add the exyra bowl inside. I did remive the rubber ring, though and open occasionally to let oxygen insider. Let's see how it turns out!
I heard that the new natto can only be used 3 or 4 times as a starter.
I will see!
Know that freezing does not deatroy the natto bacteria bacillus subtilis but all the vitanin K2 in natto.
Amd heat destroys the nattokinase.
Enjoy! ❤
こんにちわ～ 手作り納豆ってどんなふうに育つか楽しみですね 私は味噌つくりました 納豆もやってみようかな～
味噌の手作りすごいですねー！！自家製美味しそうです。
You are genius! Thank you so much! I gonna have a try!
Thank you!
Great recipe! Now I make Natto myself every 2 weeks using this recipe. Sometime Natto slimes very strong and it is hard to wash. When it happens, I sprinkle baking soda that reduces slime. Thank you for sharing this recipe!
Thank you for your comment and advice!! I'll try the baking soda technique!
6:48 packing for freezer
最近、納豆は身体の免疫力を高めるのに良いと注目を浴びているので、家で作れるなんて便利ですね。
納豆の値段がすごく高くなりましたよね。もしインスタントポットを持っていたら簡単なので試してみてくださ～い！大豆はBulkBarnでNon-GMOが安く買えますよ！
easy and well written. Thanks! if you have any Japanese fermented food, please make videos! 谢谢！
Thank you!!
Arigato gozaimasu! I love natto and now have a deciding reason to buy an Instant Pot over a simple pressure cooker. The reason is to have a lower temperature setting for making natto in addition to yogurt.
I am thrilled and can hardly wait to make my own! No more buying stacks & stacks of natto in little plastic containers. You have changed my kitchen routine for the better! Arigato gozaimashita!
Thank you for your comment! Arigato-! I hope your natto has turned out beautifully ✨
Fantastic! Brilliantly done ❤
Does that white tupperware where you ferment soybeans come with the pot? Or what is that accessory called? thank you very much the video is very good 👌
It didn't come with the pot. I can't remember where I got it, but it was over 15 years old. Actually, I broke the one I used in the video, and I've been struggling to find something similar with a lid🥲 It was just perfect size for my instant pot. I've seen people using regular plastic containers as the pot temperature is only about 42 degrees(celsius) during the fermentation.
@@easyjapanesecooking If you are using the 6QT Instapot then I suggest you buy an inner pot made for the 3Qt Instapot it fits like your white one in video but is stainless, they also have a silcone top for them as well - Domo Arrigato. Aki-san
@@jongolden4948 Wow! Thank you for the great info!! I'll look for it! Arigato😊
Followed your instructions exactly, after 22 hours fermentation my beans stink of ammonia. Update: tried again using 1/2 the beans and a vessel (strainer) that has holes, so not suffocating. Worked!!
Thanks for the update!
You may also want to check that you took your seal out of your instant pot and left the knob on top to "Venting" instead of "Sealing" for air flow. Also make sure the yogurt temp is set to Medium. Mine accidentally was set to low and it didn't get warm enough. 🙂
ありがとうございます🥰🥰🥰😘😘😘
I can make/cook it in England🙏🏻🙏🏻🙏🏻
Thanks for your comment! ありがとうございます💓
作ってみますねー、教えてくださってありがとう
コメントありがとうございます！！
ビデオありがとうございます。納豆にプラスチック製のボウルの代わりに金属製のボウルを使用することはできますか？私はプラスチックの代わりに金属を使うのが好きです。
Bideo arigatōgozaimasu. Nattō ni purasuchikku-sei no bōru no kawarini kinzoku-sei no bōru o shiyō suru koto wa dekimasu ka? Watashi wa purasuchikku no kawarini kinzoku o tsukau no ga sukidesu.
金属製のボウルでも問題ないと思います。発酵時のヨーグルトセッティングではインスタントポットの温度が43度くらいで保たれるので。ご視聴＆ご質問有難うございます♡
Thank you 💗💗💗
very detailed video. Do I need to let the soybean cool down after cooking in instant pot before mixing it with store bought natto?
I leave the cooked beans aside while washing the inner pot and drying it. That's about 5-10 mins and it's usually enough for beans to cool down a bit. Hope it helps.
🇯🇵ありがとうございます😊
コメントありがとうございます😆
@@easyjapanesecooking ❤❤
Thank you for the detailed instructions. I cannot wait to make a batch of natto for myself. One suggestion for improvement though, the napkin (ケッチンペーパー）is not sterilized, which can be replaced by a sterilized cheese cloth.
I watched a dozen or more TH-cam videos on how to make natto, and yours came out the most beautiful of all of them. Your natto looks like the perfect, ideal natto - natto heaven!! Please tell me - is there some water at the bottom of the pot during the 24-hour fermentation to help keep it so moist? Arigatoo gozaimashita!
Thanks for your comment and compliment! No, there is no water at the bottom of the pot during fermentation. I'm glad if this video could be of help!! Arigato--!
Thank you! I have everything I need to make my first batch of Natto! I’m ready to give this a try! 💖
Thank you for your comment! I hope it'll be successful!!
@@easyjapanesecooking The thick threads and sticky ingredient of natto disappears a day after they're done and I put them in the fridge. The fermentation isn't working too well either, could you please help me? Thanks viviane
How did/have your batch(es) come out?
@@puto8465 Did you find any solution?
Thank you I can now stop buying it from the store and make my own, cheers Bob in the UK
Thank you Bob!
Hi Bob, was your natto as sticky as it is in the video?
わぁ！すごい😮
Thank you for your detailed demo. It is the easiest way among what I have watch natto making videos.
Thank you for your kind comment!!
Thank you very much for your video! You explained it wonderfully! I am going to make some soon! ❤️
Thank you for your comment! I hope it'll go well!
Mahalo and so easy to follow! 🤩
Thank you!
Thank you so much
Thank you!!
I’m excited to make Natto with my instapot. I’ll keep you posted.
Thank you for your comment! Looking forward to hearing how it turns out!
So cool!! Thank you for the sharing!
Thank you for the comment!!
ありがとう 🙏
Thank You 😊
Thank you for your comment!
Thanks for sharing. I will make it. I always buy from the store. Now I can make my own.
Thank you for your comment!
The best video showing how to make natto using Instant Pot. One question: When using Yogurt function, good to know you need to take the seal out. How about the vent? Do you use sealing or venting for the 24-hour yogurt fermenting process? Thanks.
Hi! Thanks for your comment! I'm not sure if I use venting or not, but I believe I've never touched the vent part...😅 Sorry it's not a clear answer. I'll pay attention to it next time I make 🙏
Thanks for the recipe❤❤❤
Thank you for the comment!
初めまして🙇🏻♀️
アップありがとうございます。
以前から納豆作り気になっていて最近ヨーグルト機能のついたインスタントポット購入して、水分もみられずペーパー置いて待つって感じで、しっかり熱湯消毒してこの方法で作ってみたいと思いました。
Love it!
Thank you!!
Hi Aki - I am going to make natto using your vid. Can you confirm: do you have the vent on seal or open please? Thanks!
Hi! During the fermentation process, the vent can be open. I hope your natto will turn out nice and sticky!
@@easyjapanesecooking YES! it is absolutely brilliant - I am ecstatic. And very sticky too. It's in the fridge till tomorrow and we'll have it with steamed rice plus ginger, spring onion, soy and oil dressing. I left the vent open while fermenting. Thanks so much!
@@heidifromoz215I'm so happy to hear that!! Thanks for the feedback!
Once made how long it can be stored in a freezer so that it remains safe for consumption??
It sometimes take few months for me to finish a batch as I'm the only one to eat natto in my house 😅 I could eat it even after 6 months.. I think I trust my freezer too much😆 Well, I would say 3-4 months to be safe!
I just made a batch of natto, and this time I followed your instructions exactly. And it came out perfectly - by far the best natto I ever made!!! Perfectly moist, and sticky, and gooey. Neba-neba heaven!! I noticed that you cook the soybeans much longer than everyone else. Do you think that contributes to the success of your recipe?
I’m happy to hear that you were successful! I found a lot of recipes cook for 45 min too, but I personally prefer softer natto therefore I decided to cook a little longer and it turned out perfectly for my taste. I checked few recipes and also asked my friends, and combined all the tips to arrange for myself. I’m not sure exactly, but perhaps the cooking time, adding the broth, and removing the sealing ring (by allowing a little air to enter in the pot, fermentation would proceed better) might have helped as well!
Where U can buy Small soybeans for natto??
Iam pretty, confused, because there are soybeans for soymilk...and others...so different shape
@@marievalickova5299 Laura Soybeans has them.
@@marievalickova5299 I’ve not made my first batch yet but have gathered the ingredients, etc but I bought mine at a nearby Asian grocery.
こんにちわ、納豆を入れるボールはどのような質のものなのか気になって問い合わせしました。ステンレスせいでも
Wow i am so impressed to your method. Easy and explains the process well. I am going to try it. Thank you so much!
Thank you for your comment😊
Thank you! Would you recommend starting with store bought natto every time, or can you start your new natto with natto you made last time?
I recommend to use store boght natto every time for better result. I've never tried with my home made natto as starter, but I heard from someone it won't work as good.
This is my go to recipe from now on. Mine came out amazingly sticky!!
I'm happy to hear that! Thanks for feedback!
Thank you for taking your time to show us how to do this. But it rose some questions.
I got a 10 in one Insta Pot to do this, but I noticed there was a strainer basket accessory that is also available. In cutting down on even the possibility of contaminates, couldn't the strainer basket be used while cooking so that it can be lifted out of the cooker after cooking and on to a Pyrex platter in the cooled down oven previously used to sterilize the Pyrex platter? Then all I have to do is drain off excess liquid in the cooker pot and when things cool to a safe temp for the inoculator, then just pour the beans back into the cooker for the yogurt fermentation and add the inoculator and stir with my clean spoon? I don't see why this method wouldn't be the very best way to cut down on ANY contaminate possibly getting into the oink mint. What do you think?
Also, I may be missing it, but I don't hear of a cooling period before the inoculation. I know when I was making yogurt, the cool down time for the milk was mandatory, or you would kill the culture you're using for the inoculation. Is this somehow different?
Hello,
I'm wondering why you ferment the beans in a separate bowl and not in the instant pot metal inner pot?
Thanks
Sorry for the late response. That's only because I don't have to wash the stubborn stcikiness in the big inner pot, and I can store this bowl with the lid straight into the frige. I can even throw it in the dishwasher afterwards! And I'm wondering now if I put beans directly in the inner pot, can I still cover with paper towel or a dish cloth to avoid water to get in... Let me know if you tried it! Thanks.
My intelligent pressure cooker without YOGURT mode, which mode I can use to replace it? Thanks!
Does it have "Ferment setting"? It should be same. I know the temperature for my yogurt setting is about 43 degrees. If it's close to it, it should work.
@easyjapanesecooking I double check my pressure cooker, it have high pressure, low pressure and Customize mode only, which mode I can use? Thanks
@@funfun5836 Mine is an instant pot which has both pressure cook mode and yogurt mode which is for fermentation.
Здравствуйте. Не подскажите, закваску кладут в горячие бобы или их нужно остудить и до какой температуры?
I leave the cooked beans aside while washing the inner pot and drying it. That's about 5-10 mins and it's usually enough for beans to cool down a bit. Sorry my response was late, hope it helps.
@@easyjapanesecooking Добрый вечер. Спасибо. На днях получила ферменты натто-кин из Китая. Уже сделала натто. Сверх ожидания получилось прекрасно. Приятный, сложный и легкий аромат, тягучий и на вкус нейтральный. Сейчас пропариваю бобы и буду ферментировать уже сделанным натто.
Как понимаю лучше следующий продукт не ферментировать, а полученное натто посредством ферментации порошка заморозить для дальнейшего использования?
Yes. thank you for this video. It never occurred to me that pre-made natto could be used to start a new batch of home-made natto. Your natto looks amazing and delicious. :) おいしいそうですよ
Thank you for your comment!!
Thank you for the video! Do you need to wait the soybeans to cool down before adding the starter natto? would high temperature kill the live natto culture?
Thank you for your question. I've never waited or checked the temperature of the cooked beans before adding starter Natto. However, soy beans should cool down a bit while washing and drying the inner pot (it takes about 2-3 minutes for me ;) If you find it still very hot, it's probably a good idea to wait a few minutes for it to cool down a bit, just to be safe.
My instant pot yogurt setting doesn't work for natto. But new instant pot with sous vide setting works perfectly! I'm curious why you didn't sterilise the strainer... I've had many batches fail without everything carefully sterilised.
I should have sterilised my strainer. Thanks for pointing it out. I wash my strainer in the dishwasher, so it was technically sterilised I guess, but I should've done it again..😅 I'm wondering why your pot didn't work with yogurt setting...
@@easyjapanesecooking Oh, I think my specific unit yogurt-setting is damaged. It also doesn't slow cook properly. That's why we got a new one that has sous-vide setting.
@@corriedossenbach3344 Oh! I see 😊
@@corriedossenbach3344 my instant pot dont have yogurt setting to 😅 but have sous-vide option, do you put some water to use this option ? Or water is not needed?
@@kamils2 Water not needed. After my beans are steamed at pressure, I drain them then I dump them back into the pot and set it to sous-vide (I use 108'F for 24hrs). Comes out perfectly. I don't even put any plastic wrap on top, although everyone else I've seen does.
that is my favorite brand of frozen natto and i have always succeeded with it
although i usually ferment for 32-34 hours
"Kurozu Natto" is my favorite too! Does it taste better to ferment longer? stickier?? very curious!
@frankchen4229 Do you always get your natto so slimy?
@@MrSojek yes. you can pick up the entire bowl's amount with just one lift
@@easyjapanesecooking the network EXTREMELY strong. you can pick up the entire bowl of natto with just a spoon
@@frankchen4229 Thanks, do you make new natto from the leftovers of the previous batch or you buy a new starter?
I am curious, why don’t you put the drained beans directly back to the instant pot which was already sanitized
I prefer to ferment it in a smaller container so that I can directly store it in the fridge. Also, I can use dishwasher to wash it instead of washing the big sticky pot by hand. I guess I just like to make things easier or am lazy😄
What is the reason you eat natto ? I hope my question doesn’t make you lie 🙏 thank you for your understanding
1. I believe it's healthy!
2. It's easy breakfast before going to work. I like to eat Natto with rice and Onsentamago (soft boiled egg) with soy sauce! I used to eat it with raw egg when I was in Japan, but eggs are not sterilized in the same way in Canada, so I don't anymore. I sometimes eat natto with oatmeal instead of rice😁 I know it sounds weird, but it's actually good and very healthy!
3. I like sticky food! I sometimes mix natto with avocado and okura! So sticky and nice texture for me😆
I gave you all the reasons why I eat natto, but I don't eat natto everyday. Only occasionally I have big craving for it, and that lasts for few days! Also, my husband doesn't like natto and can't even stand the smell🤣 So I try not to eat it when he's around.
It was fun to answer! I'm wondering why you were asking me though. I understand if you don't like it. Many Japanese don't like it either.
Aloha, anyone know what the cooked beans temperture is when the starter natto mixing in?
I've never checked the temperature, but I leave it for about 5 minutes and stir the beans few times to cool it down a bit before mixing it with the starter.
@@easyjapanesecooking thank you so much!
Thanks for the video. I plan on making this soon but I have a couple of questions. When you place the bowl in the instant pot covered with paper towels for fermentation, are you placing it into the same pot you pressure cooked the beans in? if so, did you wash it, or leave it unwashed? Also, Can you use your own frozen natto as starter in future batches? And do you keep the vent open or closed when fermenting.
Hi! Thank you for your questions. Yes I use the same inner pot after washing and drying it. My instant pot closes the vent automatically with yogurt setting, but I believe it's better to get a tiny bit of air for better fermenting result so that the vent can be open. Finally, I wouldn't use my home made natto as starter. I hope your natto will turn out sticky and tasty ;)
@@easyjapanesecookingThank you!!! Recently there is a natto shortage right now at the market where I live. My soybeans arrived today and am planning to try making it with my daughter this week. One question: you don't recommend using the home made natto as a starter - what happens if you use it?
@@BH-gb1gy I've never tried my own home made natto as a starter yet, but I read or heard some people tried it and the results were less sticky or didn't turn out good. However, someone commented here that she uses some dead leaves as a starter and I also found this article herbs can be used as well. Interesting! (cookpad.com/uk/recipes/12476278-natto-fermented-soybeans-with-herbs). I thought you might find it interesting too :)
@@easyjapanesecooking My first natto came out very good. I used におわ納豆 as a starter and the smell was milder.. Thank you for the suggestion on using herbs. I also found one that uses celery leaves th-cam.com/video/sP5bQyQDB30/w-d-xo.html. On the next batch I will experiment with different starter batches. Thank you for the great video.
谢谢分享 很清楚🎉
インスタントポットすごいですねー大豆を茹でて蒸すまで1台で全て行えるのですねもしよろしかったらその製品名を教えていただけますか私はハワイに住んでますのでその製品は購入できるでしょうかでもすごく納豆が素晴らしく完成してますねおめでとうございます
インスタントポットとても便利です！私はカナダのコスコで買いました。“Instant pot”がメーカー名のようです。そこのメーカーのDuo Gourmetシリーズのサイズは6qt.です。他のメーカーの物でも、圧力機能とヨーグルト機能があれば問題ないかと思います。これからとても寒くなるカナダですので、ハワイにお住まいとの事羨ましいです☺
Great video! What type of bowl did you use? Plastic?
Thank you! Yes, I use a plastic bowl. During fermentation, the temperature only rises to about 43℃. (But don't use a plastic bowl when you cook beans with high pressure at the beginning!)
Should I wait for the Beas cool down a little bit to 40c then add Natto？Thank you for your information.
Thank you for your question. I've never waited or checked temperature of the cooked beans before adding Natto. However, soy beans should cool down a bit while washing and drying the inner pot (it takes about 2-3 minutes for me ;) If you find it very hot, it's probably a good idea to wait a few minutes for it to cool down a bit.
Ok，thank you for let me know .👍
Should I add water in the pot before the yogurt step, or dry pot?
No water! Just put a bowl/container directly in the inner pot :)
By the way，can I frozen the home made natto for next time use.Thank you so much.👍
I would recommend using store bought natto as a starter for better results. I looked it up and found that someone used her homemade natto as a starter, and it didn't turn out as good.
@@easyjapanesecooking ok，Thank you for your information ，really helps a lot 😍
Hi. Can we repeat the process with the natto we make or it’s better start with purchased natto every time?
I would recommend using store bought natto as a starter for better results. I looked it up and found that someone used her homemade natto as a starter, and it didn't turn out as good.
Thank you very much for making this video.
What if your instant pot does not have a yogurt function? Can you use the "keep warm" function? Also are you manually setting the temperature for the 24 hours to a certain level?
I'm not 100% sure, but as far as I know, the yogurt function keeps the temperature around 43 ℃. I believe "keep warm" is higher than that. As yogurt function automatically sets temperature, I only set time. I hope it helps :)
You can try a cool oven, air fryer, dehydrator, or even a bread machine. It must stay around 40 degrees so any appliance that can do that temperature will work as well.
@@darikuri unfortunately my oven doesn't work anymore. I have an idea that according to other videos works well. I will use the "keep warm" function on my 8 qt IP but keep the lid off, covering only with cheese cloth
私もアメリカ在住でなかなか納豆にありつけず、自分で作れたら！と長年思い続けていましたので、わかりやすく教えて下さって本当に感謝致します❣️早速試します。5 qt.以上のサイズのPotをお使いですか？うちのInstant Potは3 qt. なのですが、材料を半量にするべきでしょうか？
コメントありがとうございます！私のPotは6 qt.です。そうですね、まず半量で試してみた方が良いかと思います。私の6 qt.でこの倍量を作ると考えると、多過ぎると感じます。
まず半量で試してみて、余裕がありそうだったら次回は2/3くらいに増やしてみるのはいかがでしょう？
成功しますように✨
ありがとうございます。まず半量でやってみます。蒸しも発酵もInstant Potでできるなんて嬉しいです♪
Hello thank you for this! I would want to try this out but I am just curious if did you put the instant pot trivet under the bowl when you set it up for yogurt?
Thank you for your question! I directly place the bowl into the inner pot. Just for your reference, the temperature only rises to about 110 ° F (43 ° C) with the yogurt setting.
@@easyjapanesecooking i see so it's safe to use the bowls even without water in the pot. Thank you so much!
I used the matti starter powder and I followed the same structure but it doesn’t work???
Is there water in the pot? Or dry? And is your container elevated from the bottom or directly laid down at the bottom?
No water when fermenting. I directly lay down the container into the pot. It's only around 43 ℃, so no problem.
Thanks for your video. Is it a plastic bowl you used in the pot? Also, is it still sticky when you defrost the natto?
Thank you for your comment! Yes, I use a plastic bowl when fermenting beans. During the fermentation (by using yogurt setting), the temperature only rises to about 110 ° F (43 ° C). And yes, it still has the same stickiness after thawing!
Thank you! This is the easiest how to make Natto at home demo to follow.🙏.
Thank you for your comment! I'm glad if it helped :)
Thank you so much for your detailed instructions! I’m not sure what size Instant Pot you used, but it looks bigger than mine… My Instant Pot is only 3-qt. Would it overflow if I cooked the same amount? Do you think I should try only the half amount (200g soy beans)?
すごいわかり易いインスタントポットでの納豆の作り方ありがとうございます！！
ボールをinner potの中に入れてましたが、ボールではなく直接inner potでもできるでしょうか？？
ボールを使う場合はちょうどいいボールを見つけなければいけないですね。
コメントありがとうございます！発酵の段階では、直接にinner potに入れた事はありませんが、可能だとは思います。色々な方の作り方を見て参考にしたのですが、普通のタッパーを使ってる方もいました。ヨーグルトモードは４３度くらいなので、どんな容器でも基本大丈夫かと思います。
@@easyjapanesecooking ご返答ありがとうございます😊
なるほど！私もいろいろ試行錯誤しながらやってみたいと思います！
After trying it, only the beans are silky on the surface. Is it because too much water was added?
Silky? Not sure... sorry can't help
What do you do with the rest of the broth?
I just drain it 😅
@@easyjapanesecooking Thank you for your reply. When you set 24h for yogurt this time you don''t need to seal it and then wait to depressurize?
Hi, my instant pot don't have yogurt setting. Can I use the warm setting for the fermenting?
I'm not 100% sure, but as far as I know, the yogurt function keeps the temperature around 43 ℃. I believe "keep warm" might be higher than that.
是非参考にさせていただきたいです！
同じインスタントポットを購入したいのですが、三リットルのもので間に合うでしょうか？
私のは6qtなので6.8Lになるようです。3Lでも大豆の分量を減らしたら大丈夫かと思います！
インスタントポットを買いました！ヨーグルトモードを選ぶと、温度をlow medium highを選ぶようになっていますが、Akiさんの動画ではnormalとなっているようなので、mediumということで良いでしょうか？
私の買ったインスタントポットはヨーグルトモードを押すとまずhighに設定されています。
返信が遅くなりすみません。私のインスタントポットのヨーグルトモードは４３度くらいに保つようです。low medium highの温度設定がマニュアルで確認できると良いですね。
Are they soy beans warm/cold before mixing with natto starter?
I usually leave it for about 5+ min before mixing with natto starter, just while washing and drying the inner pot. They are still warm, but not super hot. Hope you'll succeed!
発酵させる時に使っているボールはプラスチックのものでしょうか？
プラスチックのものでも使えるんですね
発酵時の温度は４３度程なのでプラスチックの物を使っています！
うおおお 俺も買おうそれ（カナダ）
是非是非！！色々な機能がついていて便利ですよー！
今日初めて、納豆作りに挑戦しています。ハイプレッシャーで、大豆茹でた後に、10分置いた後、Ventしたら、大量の水が吐き出してしまいました。(水の量が多かったのかな)あと、大豆の皮がたくさん出てきたんですけども皮の処理はどうされていますか?
自然に圧が抜けるまで待っています。抜け切るまでに３０分強かかるのですが・・・。それだと皮が出てきた事がありません。圧力設定する時に保温機能はオフにしておいた方が良いかもしれません。
今発酵中でしょうか。おいしく出来上がる事を祈っています✨
ご返信、ありがとうございます！
So if I make it again, can I use my own Natto instead of the store bought one? Or do I always have to use the store bought one as starter? Thank you!~ 🙏🏻☺️
For better results, I would recommend using natto from the store as a starter. I looked it up and found that someone used her homemade natto as the starter, and it didn't turn out as good.
@@easyjapanesecooking oh I see, thanks! 😊
Cam on Ban da chia se cach lam Natto cua Ban, qua hoan hao tu cach che bien den cach bao quan Natto cua Ban . Mot lan nua toi cam on Ban da cho Toi cach lam Natto , chac chan toi se lam !
does it need to use plastic bowels to make natto ?
It doesn't have to be plastic as long as it's sanitized. I use this plastic bowl as I can store it in the fridge right from the instant pot ;)
納豆作りを始めてみようかと思いこちらの動画を見ていたのですが２４時間ヨーグルトモードで終わったら蓋を開けていいのか、２４時間ヨーグルトモードでやった後また２４時間置いて置かないと行けないのでしょうか？
おしえてくださるとうれしいです
２４時間のヨーグルトモードの後で完成です！蓋を開けてOKです！
@@easyjapanesecooking ありがとうございます❗ちなみに私のヨーグルト機能がなかったのですが違うモードでもできるものなのでしょうか？🤔
@@wakana857 ヨーグルト機能は 温度を110 ° F (43 ° C)くらいに保つようです。別の方のコメントでsous vide モードで成功したと書かれていましたが、私は試した事ないです。インスタントポットを買う以前に、クーラーボックスの中で発酵させた事がありますが、温度を保つ為にお湯を入れたペットボトルを何度も交換したり、部屋もクーラーボックスも臭くなって大変でした💦オーブンを低温にして発酵させる人もいるようです。
@@easyjapanesecooking クーラーボックスでやったんですが全く粘りがつかず失敗しました🤣なのでinstant pot を購入してきましたw
そこでなのですが、キッチンペーパーをかけてボールをポットのなかに要れる時、ポットのなかに付属の土台かなにかを要れましたか？土台をいれてやっちゃったのですが大丈夫だと思いますか？
また、ventingとsealingがあるのですがどちらに向けたらいいのでしょうか？🤔
@@wakana857 クーラーボックスはダメだったんですね💦温度調節が難しいですよね。
私はインナーポット(内鍋？)に直接ボウルを入れています。ヨーグルト機能は熱くならないので大丈夫です。土台があっても問題ないと思いますよ。あと私のインスタントポットは勝手にSealingになってしまうのですが、Ventingに出来るならその方が良いようです。少し空気が入った方が発酵しやすいそうなので、Ventingの方が良いと聞いた事があります。私のはVentingにできないので、せめてもの思いでSealing Ringを外しています。臭い予防でもありますが。
成功しますように✨
请问：保温的温度是多少？