Photo by Yvonne Hölzl-Singh
- 100 g spelt grains or wheat, rye, millet, for example
- 750 g filtered water or still mineral water
Makes about 750 ml
Photo from Adobe Stock
- Soak the spelt grains in water overnight, ensuring they are completely covered.
- The next morning, rinse and drain the grains, and return to the jar and cover with fabric or kitchen towel with a rubber band.
- Rinse the grains once or twice a day depending on the room temperature, so that they are always damp but are not standing in water.
- Put the jars in a warm place but not in direct sunlight until the first sprouts appear. This will take between half a day and two days depending on the temperature and type of grain.
- As soon as the first little tails are visible on the grains, rinse them through again and put in a one-litre jar and pour the filtered water on top. When starting rejuvelac, do not use tap water because it contains chlorine and will spoil the rejuvelac.
- Cover the jars with a cloth and fasten with a rubber band.
- Leave the rejuvelac for one to three days — depending on room temperature — until the liquid is milky and acidic and smells like cheese.
- Strain off the rejuvelac, decant into bottles and store in the refrigerator.
- The rejuvelac can be kept in the refrigerator for about five days. If necessary, the rejuvelac can be frozen, but it ferments the cheese more effectively when it is fresh.
More from Homemade Vegan Cheese Yoghurt and Milk:
- Pumpkin Seed and Cashew Cheese Recipe
- Fermented Almond Crème Fraiche Recipe
- Fermented Cashew Buttermilk Recipe
Reprinted with permission from Homemade Vegan Cheese, Yoghurt and Milk by Yvonne Hölzl-Singh and published by Grub Street, 2018.