Enzyme Plus ©2022 · User’s Manual V1 · ENGLISH
8
RECIPES - FOODS MAKING OPERATION
( 1 ) Yogurt making
( 2 ) Natto making
( 3 ) Wine making
1. Sterilize the inner tank, yogurt cup, etc.
2. Put fresh milk in the inner tank or cup and add 10-12% white sugar.
3. Sterilize the milk.
4. Add yoghurt bacteria to sterilized milk at a temperature lower than 43°C, and mix
well. Put it into the fermenter and cover it. Power on and set the yogurt function. The
default is 6 hours (39°C). The fermentation time and temperature can be adjusted
according to personal preference. The temperature can be adjusted between 37-
42°C. If the fermentation yogurt amount is large, the time needs to be extended, the
temperature also need to be higher. (Single small milk cup can be put into the inner
tank for fermentation. If the amount is large, the milk can be directly poured into the
inner pot to fermentation).
1. Soak the soybeans for one night. Use another cooker (or rice cooker) add some water
to cover the soaked beans, add some MSG and white sugar, boil it for 30-50mins until
the soybeans are soft. (Best result is to steam the soybeans)
2. Drain the cooked beans and place into the fermentation cooker. Dissolve some of
Natto spores and appropriate amount of cold water to activate.
3. Pour Natto spores mixture over the beans. Stir and mix carefully using a sterilized
spoon. Cover the cooker lid and select “NATTO” function, select desired timing from
10-24hours, ferment them till appearance of so-called slimy texture (stinky strings).
4. Pour the first fermented natto into a clean container, use plastic cling wrap to seal
and continue to put it in the freezer (5-8 °C) for the second fermentation for 12 hours.
Therefore, it will be ready for consumption.
How to make your own wine
The method of self-brewing wine is divided into the following ten steps: material
selection, sorting, cleaning and drying, cleaning and disinfection of inner tools, crushing
of stem, adding sugar and liquor, main brewing, liquor separation, secondary brewing
and aging.
1. Material
Buy grapes that are ripe, full, and free of disease, without damage or mildew. Be sure to
choose fresh grape.
2. Grape sorting
All the grapes we bought were big. First, cut off the grapes one by one with an old knife
close to the fruit base.
