After making the first vegan cheese using Ann Gentry's recipe, I bought Artisan Vegan Cheese book from Miyoko Schinner:

Artisan Vegan Cheese
And the first step to make an artisan vegan cheese is to make rejuvelac. I thought it was too complicated at the beginning but after the first try, I was happy!


  • 1 cup whole grains (brown rice, Kanut berries, millet, oat groats, quinoa, rye berries, wheat berries, or a combination)
  • 6 cups of filtered water
1. Soak and sprout the grains

Put the grains in 1-quart glass jar and add water to cover. Place a double layer of cheesecloth over the mouth of the jar and secure it with a rubber band. Let the grains soak for 8-12 hours. Drain, then just add enough water to moisten the grains but not so much that they are immersed in water. Put the jar in a warm place out of direct sunlight for 1 to 3 days and rinse the grains once or twice a day, each time draining well and then adding just enough water to moisten them. Continue the process until the grains have begun to spouts (they will have little tails emerging).

Wheat berries with tails

2. Culture the rejuvelac 

Divide the sprouted grains equally between two 1-quart glass jars. Put 3 cups of the filtered water into each jar. Cover each jar with fresh cheesecloth and secure it with rubber bands. Put the jars in a warm place out of direct sunlight for 1 to 3 days. The water will turn cloudy and while and the liquid will have a slightly tart flavor somewhat like lemon juice. Strain the liquid into clean glass jars and discard the grains.

Storage: Place in an airtight container in the refrigerator. Use between 4 weeks.