After making the first vegan cheese using Ann Gentry's recipe, I bought Artisan Vegan Cheese book from Miyoko Schinner:
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| Artisan Vegan Cheese |
Ingredients:
- 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).
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| 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.
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| Rejuvelac |
Enjoy!
