How to Make Rejuvelac

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.

This is the method I first-learned from Miyoko Schinner, perhaps one of the best authorities on making vegan cheese.

Yield: about 1 1/4 liter (5 cups)

200 grams (1 cup) whole wheat grains
1 1/2 liters (1 1/2 quarts) water

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.

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