Rejuvelac

This fermented grain liquid is filled with probiotics and lactic acid. It is key to making cheese-like flavors, which is why rejuvelac is the primary culturing agent I use in making vegan cheese.

Rejuvelac requires a few days to make because you need to first sprout some grains, then allow the culture to take place, and that requires a few more days. So, depending on the temperature in your home, you should allow about 4-7 days to fully culture the liquid. But, once made, Rejuvelac will keep for 2-3 weeks in the refrigerator and you will have a great chance to make a lot of cheese during that time.

Here’s how to make your own.

Jack’s Fresh Tip

Make sure the whole grains are not shelled or pre-soaked. This will affect their ability to sprout and you will end up wasting your time.

You can also use other grains to make Rejuvelac. Brown rice, Quinoa, Rye, Kamut, etc. Personally, I think the wheat grains tend to work the best in creating a strong culture.

Recipes with Rejuvelac

Basic Vegan Cashew Cheese

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