It’s a long time I don’t post a recipe, and a very long time I do not cook anything new. I’m not sure if it’s due to my bad mood, my grandmother’s death or just because time to time you need to simply think about what you want to write and post and I didn’t have in mind anything awesome or new. Because I was not happy myself, I suppose.

So here I am, back again. Better mood, new ideas and recipes, I hope you’ll be happy to comment and try.

I’m trying to do some “real” vegan cheese at the moment. No soy. Fermenting it as explained in Miyoko Shinner‘s book: Artisan Vegan Cheese

In order to make some of the vegan cheeses in the book, you need a culturing agent,  and rejuvelac is perfect. It’s a fermented drink made from sprouted grains, very easy to make. All you need is … time!




Thai Rice Rejuvelac
5 cups

  • 1 c. organic thai rice
  • 6 c. filtered water

Place your grains into a mason jar, and cover with water.  Cover with cheesecloth and a rubber band, and soak for 8-12 hours.

Drain the rice, and place the jar in a warm & dark place.  Rinse the grains twice a day, making sure you rinse well so they don’t go moldy.  It will take a few days for your rice to get the teeny tails — keep rinsing until they do.

Divide the grains between 3 mason jars (500 ml each), and top with filtered water.  Cover each jar with cheesecloth and a rubber band, and put in a warm spot out of the direct sun for 1-3 days.  You’re looking for the mixture to turn a bit cloudy, and the liquid will have a tart lemony taste.  Strain the liquid into clean jars, and cover and store in the fridge for up to 4 weeks.  Discard the grains.

What is Rejuvelac?

It’s a fermented beverage, inexpensive, easy to make, refreshing to drink and apparently filled with great nutrients for your body. A healthy probiotic, it also has vitamins B, K and E, proteins, and enzymes.

(from Wikipedia)

Rejuvelac is a non-alcoholic fermented liquid made from sprouted grains. Because it is fermented, Rejuvelac contains beneficial bacteria and active enzymes, and thus it is reported to improve digestion of food. Rejuvelac can be drunk as a digestive aid or used as a starter culture for other fermented foods such as raw nut and seed yoghurts, cheeses, sauces and Essene Breads. Rejuvelac is prepared using whole wheat, oats, rye,quinoa, 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.


10 thoughts on “Rejuvelac

    • What have you tried, Sophie? I’d be happy to know your opinion about this book. I prepared her mozzarella a long time ago, and it was quite good

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