I am really keen to make a cheese out of the fermented liquid Rejuvelac. The Rejuvelac acts as a starter culture for the cheese and apparently the cheese ends up being just like diary based cheese!
Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. It is purported to improve digestion of food. Rejuvelac contains eight of the B vitamins, vitamin K and a variety of beneficial proteins, dextrines, carbohydrates, phosphates, saccharine and amylase. It is rich in enzymes that assist digestion and the growth of friendly bacteria, such as lactobacillus bifidus, which produces a lactic acid that helps the colon maintain its natural environment.
Rejuvelac is prepared using sprouted whole wheat, oats, rye, quinoa, oats, barley, millet, buckwheat, rice and other types of grain. Rejuvelac is cloudy, with the colour of pale straw. It has a flavour that is lemony, sharp and slightly tangy, with a mild earthy aroma.
Once made, it can be stored in the fridge for up to a month. Drink as is or add lemon juice.
I tried some this morning and it does taste unlike what I have tasted before and indeed has a lemony tang to it… not too bad…
Here’s the process!
1/2 cup wheat whole grains
1/2 cup rye whole grains
Day 1: combine the wheat and rye in a large jar – with a vented lid. Add 3 cups of filtered water. Put the jar in a warm spot and let sit at room temperature.
Day 2: Discard the liquid. Transfer the grains to a nut bag (I actually use a cotton tea towel that has a larger weave) and put the bag in a bowl
Day 2 to 4: Rinse the grains under cool running water 3 to 5 times a day.
Day 5: When the grains have tiny tails, that means they have sprouted. Rinse the sprouted grains once more. Put the grains in a 3.5 – 4L glass jar with a lid. Fill the jar completely with filtered water and let sit overnight in a warm spot.
Day 6: The sprouted grains will produce about 3.5 L of a fermented liquid called Rejuvelac. Strain and discard the grains, but save the liquid. This liquid will be pale yellow, cloudy and smell a little pungent. Refrigerate for up to 1 month.
I can’t wait to use this for my Grezzo Cheese… but first a trip to Perth for a whole week of Raw Food Cooking Class!
Giving credit where credit is due…