How to Make 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)
Ingredients
200 grams (1 cup) whole wheat grains
1 1/2 liters (1 1/2 quarts) water
Method
- Begin by soaking the grains in a 1-liter glass jar. Add enough water to completely cover the grains, then place a towel over the mouth of the jar and secure it with a rubber band. Allow the grains to soak for 8-12 hours.
- Drain the liquid, then add just enough water to moisten the grains without completely immersing them in the water. Put the jar in a warm place out of direct sunlight for 1-3 days. Rinse the grains once or twice each day by draining and moistening them. Continue this process until the grains begin to sprout – you should see little tails emerging from the grain.
- To culture the grain liquid, divide the sprouted grains equally between two 1-liter glass jars. Pour 750 ml. (3 cups) water into each jar. Cover the jar with a clean towel and secure it with a rubber band. Put the jars in a warm place out of direct sunlight for 1-3 days. The water will turn a bit cloudy, and the liquid will have a slightly tart flavor. When this happens, your task is finished. Strain the liquid into a clean jar and discard the grains.
- Keep rejuvelac refrigerated. After a day or so, it will take on a noticeable cheesy aroma. This aroma continues to intensify as it ages.