How to Make Rejuvelac [ for making vegan cheese]

Rejuvelac is a totally raw vegan fermented liquid that is made from sprouted grains. It's been touted as a drink for digestive health, but for us, we're going to be using it for its lactobacillus bacteria which produces lactic acid. It's going to help our cheeses develop those complex sharp, tangy and funky cheese flavours. This takes anywhere from 5 to 7 days so start your rejuvelac as soon as possible!

In this video, I used quinoa and wheat berries. However, you can use many different kinds of whole grains, including rye, buckwheat and barley. Each kind produces rejulvelac with a slightly different flavour. I found that the quinoa rejuvelac was brighter and more lemony while the wheat rejuvelac was more musky.

Rejuvelac will stay fresh for a week or more in the fridge. Check before using by tasting. It should have a nice pleasant, fresh and somewhat tangy taste.

If your tap water is chlorinated, filter it or just let it stand for a few hours in a jug before using it to rinse or soak the grains. The chlorine will dissipate.

NOTE: Is your rejuvelac ready? Watch this next:    • Basic Cultured Almonds (for vegan cheesema...  

REJUVELAC RECIPE

INGREDIENTS

1/2 cup whole grains (unsprouted) [118 ml]
Water

DIRECTIONS

To a large glass container (1 quart/liter size mason jars work well), soak the grains in enough water to fully cover. Let this sit at room temperature away from direct sunlight for 6 to 8 hours.

After soaking, drain the water. Rinse the grains a couple times.

Drain the water again, cover the top of the jar with a cheesecloth and secure it with a rubber band or the ring of the jar lid.

Let the grains sit at room temperature until sprouts form, about 1 to 2 days. Keep the grains from drying out by rinsing and draining them 2 to 4 times a day.

When the grains have begun to sprout, rinse them one more time and drain.

Fill the jar with fresh water. Let this ferment for 2 to 3 days.

As the mixture ferments, gas bubbles will form and the water will become cloudy. There may be some white film on top; this is normal. Taste it to see that it's ready. The taste will be tangy with a hint of lemon. It should be fresh and pleasant tasting.

Strain the liquid into a clean jar and it's ready to use in your own vegan cultured cheese.

You can add more water to the grains to make a second batch of rejuvelac. It will only take a day.

To store, cover the jar and place in the fridge. It should stay fresh for a week or two.

Afterwards, check out my cheese-making playlist:    • Making Cultured Vegan Cheese  

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