Rejuvelac
Rejuvelac is a fermented grain liquid filled with probiotics and lactic acid. It has an obvious cheese-like aroma, which is why it is useful to use as a culturing agent for vegan cheeses.
Rejuvelac requires a few days to make because you need to first sprout some grains, then allow enough time for the culturing process to happen. Depending on the temperature in your home, you should allow 4-7 days to fully culture the liquid. But, once made, Rejuvelac keeps for 2-3 weeks in the refrigerator, giving you enough time to make a lot of vegan cheese.
I first
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Rejuvelac is a fermented grain liquid filled with probiotics and lactic acid. It has an obvious cheese-like aroma, which is why it is useful to use as a culturing agent for vegan cheeses.
Rejuvelac requires a few days to make because you need to first sprout some grains, then allow enough time for the culturing process to happen. Depending on the temperature in your home, you should allow 4-7 days to fully culture the liquid. But, once made, Rejuvelac keeps for 2-3 weeks in the refrigerator, giving you enough time to make a lot of vegan cheese.
I first learned how to make Rejuvelac from Miyoko Schinner’s instructions. She is widely considered one of the foremost authorities on making vegan cheese.
Difficulty: simple
Yield: about 1 1/4 liter (5 cups)