@Barbara Holmes. I'm having trouble replying directly to your comment for some reason, so I hope you see this! To answer your question, some people use probiotic powders instead of making rejuvelac for their cheese-making. I have friends who have used vegan probiotics; they just break open a capsule and use that. I find that making rejuvelac from quinoa and wheat berries makes for a nicer tasting cheese however. Feel free to experiment!
It is extremely important to know there is capability of making your own fermentation factor - saying rejuvelac - thank you. Btw, just checked on Wikipedia and amongst other saw other rejuvelac variations.
enjoyed the video. j learned a little different when i was taught at the Ann Wigmore about 12 years ago. i still have all my detailed notes with each page in plastic. i make my rejuvelak in bulk..meaning in large 20 gallon bucket. really nice and for my dog also.
I luvvvv your videos!! you are trully helpfull... from the dominican republic... this caribbean new born vegan says THANK YOU!! lots of luv to you! Im doing the no-oil and low fat because i need to loose weight but im trully happy with all the important info you share.
Very excited to learn how to make cheese in simple steps like this!! Not as overwhelming this way for someone who has never looked into it before! Just recently transitioning to become vegan!
Hi Wendy. TH-cam won't let me reply to your comment directly; might be related to your G+ settings. A foul smell is not normal and I'm afraid that you really should dump this batch and start a new one. The lemony and slightly mushroom-y scent is OK. It may smell a bit like funky cheese and that is OK too. But a strong tuna-mushroom smell is not what we're looking for. Sorry for the bad news! I hope you are able to try again, dear.
You haven't heard of something the Japanese love and they are beyond healthy.. to the point that it really smells.. we cannot even look ati it.. and even the children love it.. the name is no coming to mind.. the strongest probiotic in the world!
Wow this is so much easier than other recipes for making rejuvelac or just using those probiotics. I have no idea where to get them in Sweden. Only seen them online and they're really expensive! Just started making my own rejuvecal and I'm really exited!
started since last night, such an experimenting feeling, can't wait to see the sprouts coming out quinoa. you videos has enlightened me so much, and I bought miyoko schinner's book right after I saw your review video. I learned a lot from the book. I'm sooooo addictive to your videos lol. thank you for all of the awesome recipes, keep up the good work :)
+Mary's Test Kitchen | Vegan Cooking didn't expect you reply my message this fast :) I'm sure I'll have lots of fun of making my own vegan cheese. I'll let you know how it turns out :)
i'm new to the topic of making vegan cheese and have been binging videos like this since yesterday. so freaking interesting!! i'm going to make this right now since i have all ingredients here (even the glass containers). i'm so hyped about this, can't wait to taste my own homemade vegan cheese. thanks for the video :)
Wonderful :) I have the same vegan cheese book but have yet to make anything from it because everything seems so daunting. But this simplified it a lot more for me. Thanks for sharing!
Thanks, dear. I'm so glad that helped clear things up. I bought the Non-Dairy Formulary book (for vegan cheese by Chef Skye), but honestly, I found it a bit much and I was too intimidated to try. It took actually tasting the cheese that my friend made based on Miyoko Schinner's book that convinced me to give cultured cheese making a try. I'm SO glad I did.
Best Rejuvelac youtuve video! Short and concise, I like it! Question: what do you do with the fermented grains once you've harvested the rejuvelac liquid?
wow - so easy! what a great project. There are so many recipes I have yet to try because they require rejuvelac. Can you use the sprouted grains for anything else?
Hi Mary I am making this - so the grains have sprouted and I have added water. Questions: 1. what can we do with the left over grains? 2. To make rejuvelac again do I start the process from scratch? Thank you so so much. I love you recipes and will be making the vegan cheese next.
I was wondering the same thing. I've thrown my quinoa sprouts, after making rejuvelac, into my smoothies and didn't notice anything bad. I'm wondering if I can also store the used quinoa in the rejuvelac water in the refrigerator like any other fermented vegetable. Hopefully it won't kill me because that's what I'm doing.
Very well done tutorial ! Ever since I watched these videos on how to make artisan vegan cheese, I've been meaning to try as well, and today, I finally took the plunge ! I had some quinoa laying around (not enough to make a meal out of) so I decided to make rejuvelac. I had a question, once the rejuvelac is done, can I maintain a jar of it forever by adding water whenever I use some?
Mixk Thanks, dear. Once the rejuvelac is done, you should strain it and store the liquid in the fridge for up to two weeks. You can re-use the quinoa a couple more times by adding purified water to it; each batch will only take a day or two to ferment. However, you can't use keep re-using it indefinitely; the lactobacillus bacteria will run out of food. Happy experimenting!
Yes, I think so. I'm not sure how long it will stay active for though. You might need to do some googling. It's been too long since I've experimented so I don't remember.
Amazing stuff. Great video. Been veg for over 10 years. I ask, though, why must we have stuff in our community with such off-putting names. REJUVELAC! :) IDK. I think we need better PR.
Heh I think you're right. It was the name that intimated me at first! So strange sounding...for some reason I thought it must be complicated to make. Boy was I wrong!
Hi there, I've made rejuvelac before using this method and it worked very well. Recently however, I have had 2 batches taste 'off' - not fresh or pleasant at all - however, they looked like they normally do, with some additional foam on top. I make rejuvelac using quinoa. Can you tell me what I might be doing wrong? Thank you
I'm so exited to make your almond cheese, I think I managed to make this rejuvelac using spelt berries(similar to wheat berries, but possibly a bit muskier), but I wonder if I could possibly freeze the rejuvelac into ice cubes, would the culture die? I know you can freeze sourdough and start a new one. Thanks for the recipe, this is my first time trying dairy free cheese, I really look forward to eat it! ;)
Hi Mary. This video gave me the confidence I needed to finally make rejuvelac for the first time and it turned out great! I used quinoa and it developed a lot quicker than expected, but didn't taste quite as strong as I was hoping it would, I want to use it to make cheese, so I was hoping for some straight up gym sock funk! I read that millet gives a slightly cheesy flavour so I may try that next time, but I was wondering if you had any suggestions for a grain that'll provide a stronger flavour. Thanks again for all the inspiration and I hope your wrist is doing better, I miss your videos loads!
I hope you figured it out by now! For anyone else that didn’t yet and is reading this now, keep making further batches of rejuvalac. One you have done 2 outside the fridge, there will be enough critical growth of probiotics that you can put the whole thing in the fridge. It takes a little longer, but you should be able to get some very cheesy tasting rejuvalac by the 4th passage.
Hi Mary. I finally got around to making rejuvelac. Just a quick question on the taste and the liquid. I sthere supposed to be bubbles on top of the liquid? Mine tastes tangy, almost lemonadey but it sort of has that really small hint of spirit to it I'm not sure how to describe it. Is it supposed to taste like that? I'm only on the first 24hrs of fermenting my sprouted grains and I live in the tropics. Did I do something wrong? Do I just need to ferment mine a little longer or is that done already should i just drain it and store them in the fridge? Thanks
Hi, Thanks for the video, I made the rejuvelac and it started to go spoiled after the second day in the fridge. it's getting bitter sour... any idea what went wrong? I used Quinoa. many thanks.
I've seen a similar method used when making a homemade yogurt starter. Except only rice could be used. I would love to try this >.< I just need more jars lol
Great informative clip! I've been googling but cannot find an answer to my question: is rejuvelac the same as lactic acid, or can it replace this ingredient? I know I can use it instead of probiotic powder but am a bit puzzled on how to make or substitute lactic acid. Thanks!
Rejuvelac contains the probiotics that produce lactic acid. Lactic acid is the end product that is responsible for that cultured flavour. Lactic acid is not a substitute for rejuvelac or probiotic powders when making cultured cheese. You can use it for flavouring non-cultured vegan cheeses though.
Can I make this using buckwheat? I came all the way from the "Gruyere" cheese and I really wanna try and make but oh boy have I gotta roll up my sleeves start workin' cause there's a lot of steps to it! It looks amazing though so I'm def gonna give it a go! thank you for all the inspiration! xx
Thanks for your video. Mary what is your favorite grain to use for making Rejuvelac? I have yet to try making it but plan to soon so I can make some vegan cheese.
Julie Olsen Overall, I find using quinoa the easiest and the quickest. It produces a very clean tasting, slightly lemony rejuvelac in a short amount of time. The sprouts can take less than a day to come out! However, when I want to make my Almond Gruyere, I like to use hard red wheat berries. They produce a muskier aroma which makes a more convincing Gruyere. Different grains produce different flavours so if you try a few different ones, you may find a new favourite! :-) I hope that helps!
Thanks for the video and the tips! May I ask....what are the health benefits of this drink? Can the fermented sprouts also be eaten? Can I use this process to ferment other grains? Rice? I noticed that you never closed your containers nor did you add any salt...?? Thank you Eben
Thanks for the video. I have known about this but have never tried it. Do you reuse the same sprouts several times? or do you just harvest it one time?
I wonder if using some of the liquid from a jar of lactofermented vegetables would work in vegan cheese, since it has many of the good lactobacillus / lacto bacteria in it, like rejuvelac. Just a thought I wanted to throw out there ^^ I heard you can use vegan yogurt too, if it has cultures in it
Do you know if you can freeze rejuvelac, so you always have some ready, should you suddenly want to make some cheese? I mean, it would be very practical to just pull out a couple of cubes... 😊 Thanks for great videos! 👏🙌❤️
Hi Lotta, bit late to the party myself but I read you can freeze the rejuvelac - e.g. in ice-cube trays (I would cover them with clingfilm though) - haven't tried it myself yet but see here curd-nerd.com/make-your-own-cultures/
Hi! I try to make rejuvelac whit your video - it was a success! It spend 4 days for wheat berries. So , I have a question about it. It is possible to make something from sprout wheats after fermentation Or only way is trash it out ?
+Mary's Test Kitchen | Vegan Cooking Could you give me a recipe/link for recipe for crackers? I try to find it, but it fail. Also, my rejuvelac smells cheesy is it normal?
You can use them one more time to make a second batch of rejuvelac. Then you can grind those wheat berries in a blender and throw them into breads, biscuits, etc. They add a little hint of cheesy funk but not much.
Hey Mary! :) I'm Brazillian and I'm thinking about to sell some of your vegan cheese recipes. I just need to know if I can use any grans to do the Rejuvelac, cause the quinoa is really expensive here and the Wheat is hard to find. What kind of grans can I use? Thanks :)
can u use the left over fermented grain to make raw breads or cooked sourdough bread? its already sour so u just blend it with salt and bake at low temp or dehydrate right?
I was wondering the same thing. I've thrown my quinoa sprouts, after making rejuvelac, into my smoothies and didn't notice anything bad. I'm wondering if I can also store the used quinoa in the rejuvelac water in the refrigerator like any other fermented vegetable. Hopefully it won't kill me because that's what I'm doing.
well, if you can write about it... you are still alive! hahahah ... I guess like all living things we gotta throw it away at some point but until it tastes ok and doesnt smell bad i would think its all good.
I have one question: I have tried to make spreadable cheese from sunflower and chia seeds using rejuvelac. Everything went well except it got bitter after 2 days of fermentation. All was well processed and mixed. Smell was pleasant so I suppose fermentation went well. Could it be that seeds oxidised and got rancid? Thanks for your answers and wish all the best. Ondřej Schmiedt from Czech Republic
That's possible. I have not had the best luck with fermenting sunflower seeds recently. I also had some cheese turn out very bitter. But if you have the space, try to let it ferment longer and the flavour may change. Once I had an almond cheese turn bitter and extremely yucky BUT after one more week, the flavour turned pleasant! Actually really good!
Hi Mary How long can I keep Rejuvelac in the fridge safely? I have 5 quarts for over a month and they still smell and taste great! Are they safe to use for vegan cheezes? For future I will make less at a time. Can Rejuvelac be frozen and still have beneficial probiotics?
if you have lactic acid already do you still need to make this? i am waiting for my cheese cookbook from miyoko's page and also for the lactic acid i bought.
Hi & thanks for the video. I tried it with quinoa and I am little bit unsure about the smell. Optically it looks like yours. But the smell is little bit like cheese and I couldn't see any bubbles... How should it smell? Also: After spouting I filled with water, but on the next day the half of the quinoa was on top of the jar. Is it normal?
Yes it will fl it at because quinoa is light and small but you’re supposed to drain the water so it doesn’t matter. Did you rinse real well before sprouting? That could be the reason for the smell. Quinoa must be washed really well.
Thanks for this! One question, I see this is listed as glutenfree but how come something mad out of wheat is glutenfree? I'm asking because here quinoa is super expensive.
Hi Carol. Thanks for your question. I haven't tagged or claimed both versions are gluten-free so I'm not sure what you mean by listed as gluten free. The wheat version is not gluten-free. The gluten-free version is with quinoa. I hope that clears things up :-)
Hi mary. I have just set some quinoa to soak overnight. I had used my baby bottle sterilizer to sanitize and dry my jars. I used my filtered water through my filter at the sink. A cheese cloth for the cap as its a 32 oz mason jar. I forgot to sanitize my measuring cup. It was clean but not sanitized with my machine. Is it ok? Should I dump it. I am trying to find info on what pathogens can end up in there. Not even sure what that is to be honest but more info says its ok than its not. Or what I keep reading about people being afraid to work with sprouts? Can I ask why or where to go to find the info as I try to make rejuvelac? I appreciate any help. Thanks.
You can reuse them once immediately. Just add water to the grains. I would not recommend storing the grains for a while, then adding more water to start the process again though; too much opportunity for pathogens.
Finally started to make my own rejuvelac! I used quinoa and it was as frothy as you told it to be 😅 I was a little worried. The water is still a bit cloudy when I startef to ferment it. Hope the result is fine. Where did you get your cheesecloth? Can't find any good... 😟
Sodding Society Cloudy rejuvelac is perfectly fine. :-) I find cheesecloth at any supermarket. It's one of those odd items that can be in the baking section, or the housewares section, or with the toothpicks. You can also use a jelly bag. You'll find those in a supermarket or hardware store that sells canning supplies.
Sodding Society My rejuvelac is done now. It has a sauerkraut-like taste but a little more lemony.. weird to describe but do you think it id right? I used black quinoa so my rejuvelac turned slightly yellow. I don't want to mess up my first vegan cheese 😅 Help!
Sodding Society Sounds about right! Keep in mind that using different grains will give you slightly different tasting rejuvelac. And the rejuvelac from different grains will yield different results when making cheese. :-) Have fun with it, keep your equipment as sterile as you can, and go with it :-)
***** It's a good idea to do. However, I don't. I just wash them well with hot soapy water and give them a super hot rinse. I also let them dry completely before using. Hope that helps :-)
(I tried to read through the comments and see if anyone asked my question but I didn't see it)... Can you use the sproted grains for anything once the rejuvelac is made?
+Eliza Sofa_Spoons Yes. Google "how to use leftover rejuvelac grains." You'll find lots of recipes. Personally, I have cooked the quinoa grains like normal and they just have a bit of a tangy aroma. For wheat berries, I have tried making crackers...it wasn't as good ;-) Happy experimenting!
Is white foam on top normal for the quinoa rejuvelac? I did the first steps and then put spring water, covered with sprouting lid, out in a cabinet and when I took out it has this foamy (almost sapo looking) thing on top.
Mary's Test Kitchen okay. So once it’s got that foam and it’s been in a cabinet for about 3 days, does it mean it’s ready to put into a clean jar and into the fridge? How much should one drink daily?
Yes, it should be ready. You should see some bubbles coming from the bottom when you disturb the grains. As for how much one should drink...I don't know about that. I usually only use it for vegan cheese-making. But perhaps start with a small amount at first. It may take some time for your digestive system to get use to (similar to when drinking kombucha)
Mary's Test Kitchen I saw the bubbles form yesterday, but today when I saw the white foamy top I didn’t anymore. So I figured it had fermented already and drained it into a clean jar. I drank about 2 ounces before a meal. It tasted okay. So, I hope I wasn’t supposed to see more bubbles on this day before the fridge because I didn’t.
I made up some rejuvelac about six months back that stunk BADLY, and it caused extreme mold to grow all over the walls. What can I do next time to avoid these types of problems?
@@marystestkitchen Yeah, it was green cabbage rejuvelac. I tried it with the cut up pieces on the top, and the heavier blenderized version, but either way it emitted some type of incredibly strong gas though the cloth particularly in the first several days. Do you know if it's alright to ferment it outside, or would the sunlight maybe be a problem?
I know this is late to the party but I have sprouted quinoa in a bag. I put a handful underwater and all of their tails were there. I also have mung beans that are the same way to grow bean sprouts with. Can I or should I use that quinoa or just use some regular wheat berries?
Mary, I have a question for you. I have made vegan cheese using nutritional yeast. I was wondering if I don't have it or can't find it could I use rejuvelac to replace it and get the same tangy cheesy flavor? How would you compare rejuvelac to nutritional yeast in cheesy taste? Thanks so much. :)
+tereza crump It's not a substitute for nutritional yeast at all. Think of it as a culturing agent rather than a flavouring agent. Similar to how bacteria is added to dairy milk to turn it into dairy cheese.
Ok. But would you say that rejuvelac adds any cheesy flavor to the nuts mixture? I saw one of your recipes you added rejuvelac and another nutritional yeast. Could I use them interchangeably ? Tks again. How's your arm doing?
No, rejuvelac doesn't add a cheesy flavour at all unless you leave it to ferment with your raw nut base (such as cashews). The cheeses you make with nutritional yeast normally take a few minutes to make. Cheeses made with rejuvelac take days or even weeks to develop their flavour.
I absolutely love your teaching “precise and to the point” thank you
for rejuvelac that is a great batch everytime use coffee filters instead of cheescloth,
That's a great video Mary. Thank you for your effort in creating such great guides for amazing vegan food!
Thank you, my dear!
@Barbara Holmes. I'm having trouble replying directly to your comment for some reason, so I hope you see this! To answer your question, some people use probiotic powders instead of making rejuvelac for their cheese-making. I have friends who have used vegan probiotics; they just break open a capsule and use that. I find that making rejuvelac from quinoa and wheat berries makes for a nicer tasting cheese however. Feel free to experiment!
It is extremely important to know there is capability of making your own fermentation factor - saying rejuvelac - thank you.
Btw, just checked on Wikipedia and amongst other saw other rejuvelac variations.
enjoyed the video. j learned a little different when i was taught at the Ann Wigmore about 12 years ago. i still have all my detailed notes with each page in plastic. i make my rejuvelak in bulk..meaning in large 20 gallon bucket. really nice and for my dog also.
I luvvvv your videos!! you are trully helpfull... from the dominican republic... this caribbean new born vegan says THANK YOU!! lots of luv to you! Im doing the no-oil and low fat because i need to loose weight but im trully happy with all the important info you share.
daniellesoy I am so glad these videos are helpful to you, my dear. :-) Congratulations on going vegan!
Very excited to learn how to make cheese in simple steps like this!! Not as overwhelming this way for someone who has never looked into it before! Just recently transitioning to become vegan!
Jessica Schmidt Yay! I'm so glad
Thank you so much for such a simple and easygoing video!🥰👌🏻👍🏻😊
Hi Wendy. TH-cam won't let me reply to your comment directly; might be related to your G+ settings. A foul smell is not normal and I'm afraid that you really should dump this batch and start a new one. The lemony and slightly mushroom-y scent is OK. It may smell a bit like funky cheese and that is OK too. But a strong tuna-mushroom smell is not what we're looking for. Sorry for the bad news! I hope you are able to try again, dear.
You haven't heard of something the Japanese love and they are beyond healthy.. to the point that it really smells.. we cannot even look ati it.. and even the children love it.. the name is no coming to mind.. the strongest probiotic in the world!
Just finished brewing mine and it tastes fresh and lemony! Can't wait to take on the next steps :D
That sounds perfect!
Wow this is so much easier than other recipes for making rejuvelac or just using those probiotics. I have no idea where to get them in Sweden. Only seen them online and they're really expensive!
Just started making my own rejuvecal and I'm really exited!
...and another of my questions answered, I searched on the web for rejuvelac but can't find it locally, I am so glad to know I can make it myself :)
+TheKateeMeow Nice! I'm so glad this video was helpful :-)
started since last night, such an experimenting feeling, can't wait to see the sprouts coming out quinoa. you videos has enlightened me so much, and I bought miyoko schinner's book right after I saw your review video. I learned a lot from the book. I'm sooooo addictive to your videos lol. thank you for all of the awesome recipes, keep up the good work :)
+icehotchilli Yay! I remember that feeling :-) Thank you for sharing, my dear. I hope you have lots of fun making your own vegan cheese
+Mary's Test Kitchen | Vegan Cooking didn't expect you reply my message this fast :) I'm sure I'll have lots of fun of making my own vegan cheese. I'll let you know how it turns out :)
Excellent video! Have made rejuvelac successfully many a time and always use your recipe. Thank you!
Being a new vegan and loving to cook, I just discovered your videos - I love your channel already!
That's awesome! Thanks for watching! :-)
i'm new to the topic of making vegan cheese and have been binging videos like this since yesterday. so freaking interesting!! i'm going to make this right now since i have all ingredients here (even the glass containers). i'm so hyped about this, can't wait to taste my own homemade vegan cheese. thanks for the video :)
hey how did it go? I hope you had fun 🤗🤗🤗
Thank you for sharing!! Easy and clear instructions. Great pictures too. 👍👍
tritawan ruttivut You're welcome :-) Thank you for watching. I hope you get to try out this recipe sometime :-)
Wonderful :) I have the same vegan cheese book but have yet to make anything from it because everything seems so daunting. But this simplified it a lot more for me. Thanks for sharing!
Thanks, dear. I'm so glad that helped clear things up. I bought the Non-Dairy Formulary book (for vegan cheese by Chef Skye), but honestly, I found it a bit much and I was too intimidated to try. It took actually tasting the cheese that my friend made based on Miyoko Schinner's book that convinced me to give cultured cheese making a try. I'm SO glad I did.
I Love your channel keep up the good work! I`m tryingout your cheese recipes tomorrow. Greetings from Germany
+Bananasifyful Thank you, dear!
Thanks! I have Miyoko’s book, but still wanted to watch a vid on making this.
Thank you so much for this! Can't wait to start making my own cheeses!
You're welcome! Have fun :-)
Best Rejuvelac youtuve video! Short and concise, I like it! Question: what do you do with the fermented grains once you've harvested the rejuvelac liquid?
wow - so easy! what a great project. There are so many recipes I have yet to try because they require rejuvelac.
Can you use the sprouted grains for anything else?
Best to lay the jars horizontal during fermentation
During fermentation? I've heard of doing that for sprouting but why during fermentation?
Hi Mary I am making this - so the grains have sprouted and I have added water. Questions:
1. what can we do with the left over grains?
2. To make rejuvelac again do I start the process from scratch?
Thank you so so much. I love you recipes and will be making the vegan cheese next.
Weird question, but can you still eat the sprouted grains after finishing the rejuvelac? Or do something else with it, cook it, whatever. Thanks!
I was wondering the same thing. I've thrown my quinoa sprouts, after making rejuvelac, into my smoothies and didn't notice anything bad. I'm wondering if I can also store the used quinoa in the rejuvelac water in the refrigerator like any other fermented vegetable. Hopefully it won't kill me because that's what I'm doing.
good question
I feed them to our back yard chickens. :)
@@CharmyTTS No chickens, so I put them out for the wild birds = not interested!
You could dehydrate them and make them flour?
Very well done tutorial ! Ever since I watched these videos on how to make artisan vegan cheese, I've been meaning to try as well, and today, I finally took the plunge ! I had some quinoa laying around (not enough to make a meal out of) so I decided to make rejuvelac. I had a question, once the rejuvelac is done, can I maintain a jar of it forever by adding water whenever I use some?
Mixk Thanks, dear. Once the rejuvelac is done, you should strain it and store the liquid in the fridge for up to two weeks. You can re-use the quinoa a couple more times by adding purified water to it; each batch will only take a day or two to ferment. However, you can't use keep re-using it indefinitely; the lactobacillus bacteria will run out of food. Happy experimenting!
Fun fact: In Germany rejuvelac is called "bread drink"
true, but Bread Drink is not gluten free! so if you are gluten free, you would need to make your own Rejuvelac from gluten free grains!
Kvass?
Thank you! That was so easy to make! Can you freeze Rejuvelac and use at a later date?
Yes, I think so. I'm not sure how long it will stay active for though. You might need to do some googling. It's been too long since I've experimented so I don't remember.
Amazing stuff. Great video. Been veg for over 10 years. I ask, though, why must we have stuff in our community with such off-putting names. REJUVELAC! :) IDK. I think we need better PR.
Heh I think you're right. It was the name that intimated me at first! So strange sounding...for some reason I thought it must be complicated to make. Boy was I wrong!
Hi there, I've made rejuvelac before using this method and it worked very well. Recently however, I have had 2 batches taste 'off' - not fresh or pleasant at all - however, they looked like they normally do, with some additional foam on top. I make rejuvelac using quinoa. Can you tell me what I might be doing wrong? Thank you
I'm so exited to make your almond cheese, I think I managed to make this rejuvelac using spelt berries(similar to wheat berries, but possibly a bit muskier), but I wonder if I could possibly freeze the rejuvelac into ice cubes, would the culture die? I know you can freeze sourdough and start a new one. Thanks for the recipe, this is my first time trying dairy free cheese, I really look forward to eat it! ;)
I use the same labelling system as you! ☺️
Laura Diaz YAY FOR MASKING TAPE ;-)
Thanks for your comment, dear.
Hi Mary. This video gave me the confidence I needed to finally make rejuvelac for the first time and it turned out great! I used quinoa and it developed a lot quicker than expected, but didn't taste quite as strong as I was hoping it would, I want to use it to make cheese, so I was hoping for some straight up gym sock funk! I read that millet gives a slightly cheesy flavour so I may try that next time, but I was wondering if you had any suggestions for a grain that'll provide a stronger flavour. Thanks again for all the inspiration and I hope your wrist is doing better, I miss your videos loads!
I hope you figured it out by now! For anyone else that didn’t yet and is reading this now, keep making further batches of rejuvalac. One you have done 2 outside the fridge, there will be enough critical growth of probiotics that you can put the whole thing in the fridge. It takes a little longer, but you should be able to get some very cheesy tasting rejuvalac by the 4th passage.
Hi Mary. I finally got around to making rejuvelac. Just a quick question on the taste and the liquid. I sthere supposed to be bubbles on top of the liquid? Mine tastes tangy, almost lemonadey but it sort of has that really small hint of spirit to it I'm not sure how to describe it. Is it supposed to taste like that? I'm only on the first 24hrs of fermenting my sprouted grains and I live in the tropics. Did I do something wrong? Do I just need to ferment mine a little longer or is that done already should i just drain it and store them in the fridge? Thanks
Hi, Thanks for the video, I made the rejuvelac and it started to go spoiled after the second day in the fridge. it's getting bitter sour... any idea what went wrong? I used Quinoa. many thanks.
I've seen a similar method used when making a homemade yogurt starter. Except only rice could be used. I would love to try this >.< I just need more jars lol
Mason jars are life :-D
Can you please make a video about how to make yoghurt from rejuvelac?
Great informative clip! I've been googling but cannot find an answer to my question: is rejuvelac the same as lactic acid, or can it replace this ingredient? I know I can use it instead of probiotic powder but am a bit puzzled on how to make or substitute lactic acid. Thanks!
Rejuvelac contains the probiotics that produce lactic acid. Lactic acid is the end product that is responsible for that cultured flavour. Lactic acid is not a substitute for rejuvelac or probiotic powders when making cultured cheese. You can use it for flavouring non-cultured vegan cheeses though.
Can I make this using buckwheat? I came all the way from the "Gruyere" cheese and I really wanna try and make but oh boy have I gotta roll up my sleeves start workin' cause there's a lot of steps to it! It looks amazing though so I'm def gonna give it a go! thank you for all the inspiration! xx
Also can we use the sprouted grains after making this or should we toss them?
Thanks for your video. Mary what is your favorite grain to use for making Rejuvelac? I have yet to try making it but plan to soon so I can make some vegan cheese.
Julie Olsen Overall, I find using quinoa the easiest and the quickest. It produces a very clean tasting, slightly lemony rejuvelac in a short amount of time. The sprouts can take less than a day to come out!
However, when I want to make my Almond Gruyere, I like to use hard red wheat berries. They produce a muskier aroma which makes a more convincing Gruyere. Different grains produce different flavours so if you try a few different ones, you may find a new favourite! :-) I hope that helps!
Mary's Test Kitchen thanks for the advice!
Thanks for the video and the tips!
May I ask....what are the health benefits of this drink?
Can the fermented sprouts also be eaten?
Can I use this process to ferment other grains? Rice?
I noticed that you never closed your containers nor did you add any salt...??
Thank you
Eben
Thanks for the video. I have known about this but have never tried it. Do you reuse the same sprouts several times? or do you just harvest it one time?
when you let it ferment with fresh water for 2-3 (last step before using) do you put the jar in a dark room or on the counter?
I wonder if using some of the liquid from a jar of lactofermented vegetables would work in vegan cheese, since it has many of the good lactobacillus / lacto bacteria in it, like rejuvelac. Just a thought I wanted to throw out there ^^ I heard you can use vegan yogurt too, if it has cultures in it
Yes! Well, the taste is different but yes, you can use it to start the fermentation process!
Do you know if you can freeze rejuvelac, so you always have some ready, should you suddenly want to make some cheese? I mean, it would be very practical to just pull out a couple of cubes... 😊 Thanks for great videos! 👏🙌❤️
Hi Lotta, bit late to the party myself but I read you can freeze the rejuvelac - e.g. in ice-cube trays (I would cover them with clingfilm though) - haven't tried it myself yet but see here curd-nerd.com/make-your-own-cultures/
Good video. Is using wheat berries gluten free? I ask because I have Celiac and most of the rest of family is has a gluten intolerance.
No. You could use quinoa though
Can you make this with buckwheat as well?
Can you make Rejuvelac with rice grain?
Nice video. But please, can I make rejuvelac by using rice water? I mean using fermented rice water in the place of rejuvelac in a recipe?
Thanks
maybe? I haven't tried it.
Do you continue to sprout the grains and use them and salad?
Thank for the recipe, Mary! Can I freeze leftover rejuvelac?
Yes!
You're awesome by the way
sonjevity ahahaha thank YOU! ;-)
Wow
Hi! I try to make rejuvelac whit your video - it was a success! It spend 4 days for wheat berries. So , I have a question about it. It is possible to make something from sprout wheats after fermentation Or only way is trash it out ?
+Mary's Test Kitchen | Vegan Cooking Could you give me a recipe/link for recipe for crackers? I try to find it, but it fail. Also, my rejuvelac smells cheesy is it normal?
Клавдия Дьяченко yes, sometimes it smells cheesy/a bit funky.
Клавдия Дьяченко I just found a regular recipe and tried to adapt it. Good luck!
+Mary's Test Kitchen | Vegan Cooking thank you!
Thanks for the video. May I know what happens to the wheat berries after making rejuvenate?
You can use them one more time to make a second batch of rejuvelac. Then you can grind those wheat berries in a blender and throw them into breads, biscuits, etc. They add a little hint of cheesy funk but not much.
Hi Mary, I am trying to make this again but it is spring now and quite cold. Will the temperature affect the process? Thank you
Can you use the left over wheat berries or quinoa?
the finishing product does it have a weird smell...cheese like or ...? thanks
OMG mine smells like stinky body oder 😔 this is my third attempt and I will be trying again
Can Rejuvelac be frozen and still ferment cheeses later?
Can you eat the sprouted grains afterward? =D
Can I eat the fermented sprouts ?
Where can I buy those mason jars online?
Hey Mary! :) I'm Brazillian and I'm thinking about to sell some of your vegan cheese recipes. I just need to know if I can use any grans to do the Rejuvelac, cause the quinoa is really expensive here and the Wheat is hard to find. What kind of grans can I use? Thanks :)
can u use the left over fermented grain to make raw breads or cooked sourdough bread? its already sour so u just blend it with salt and bake at low temp or dehydrate right?
could water kefir liquid be an alternative to rejuvelac for making vegan cheese?
What do you do with the sprouted grains? Do you eat them? Make raw vegan pizza crust? am curious. Thanx for the video I am making it as we speak...
I was wondering the same thing. I've thrown my quinoa sprouts, after making rejuvelac, into my smoothies and didn't notice anything bad. I'm wondering if I can also store the used quinoa in the rejuvelac water in the refrigerator like any other fermented vegetable. Hopefully it won't kill me because that's what I'm doing.
well, if you can write about it... you are still alive! hahahah ... I guess like all living things we gotta throw it away at some point but until it tastes ok and doesnt smell bad i would think its all good.
Sprouted grain pizza…mmmm
Can the liquid be frozen?
Hi Mary, what can I use instead of the cheesecloth on the lid please?
A clean towel. Anything that will keep dust out but still allow air
can I use brown rice instead
I have one question:
I have tried to make spreadable cheese from sunflower and chia seeds using rejuvelac.
Everything went well except it got bitter after 2 days of fermentation. All was well processed and mixed. Smell was pleasant so I suppose fermentation went well. Could it be that seeds oxidised and got rancid?
Thanks for your answers and wish all the best.
Ondřej Schmiedt from Czech Republic
That's possible. I have not had the best luck with fermenting sunflower seeds recently. I also had some cheese turn out very bitter. But if you have the space, try to let it ferment longer and the flavour may change. Once I had an almond cheese turn bitter and extremely yucky BUT after one more week, the flavour turned pleasant! Actually really good!
@@marystestkitchen thanks for answer. You mean ferment much longer in the room temperature or place it in the fridge for longer time. thanks
You can use unpasteurised kimchi juice instead of rejuvelac.
Yup!
I tried making mine, it has a really bad smell to it, is that normal?
Mine too! Smells like stinky feet 😝 I'm going to try again
Would this work for yogurt?
Hi Mary
How long can I keep Rejuvelac in the fridge safely? I have 5 quarts for over a month and they still smell and taste great! Are they safe to use for vegan cheezes?
For future I will make less at a time. Can Rejuvelac be frozen and still have beneficial probiotics?
LOL 5 quarts! WOW -- tbh, I'm not sure...but as long as it tastes, looks and smells fine I personally would think it's ok and would use it.
What other grain can I use?
New subbie! What water system are you using?
...the municipal tap water system...
was it easy to install?
She is telling you it was regular tap water.
Is it normal that half of my grains are floating (once they are sprouted and I have filled the jar with water to make the rejuvelac)?
I wonder if i can make sauerkraut using rejuvelac in stead of salt. The natrium in the salt is a point of concern to me.
sorry i don't know
if you have lactic acid already do you still need to make this? i am waiting for my cheese cookbook from miyoko's page and also for the lactic acid i bought.
Hi & thanks for the video. I tried it with quinoa and I am little bit unsure about the smell. Optically it looks like yours. But the smell is little bit like cheese and I couldn't see any bubbles... How should it smell?
Also: After spouting I filled with water, but on the next day the half of the quinoa was on top of the jar. Is it normal?
Sorry Ben. TBH it's been so long since I last sprouted quinoa for rejuvelac, I don't really remember!
Yes it will fl it at because quinoa is light and small but you’re supposed to drain the water so it doesn’t matter. Did you rinse real well before sprouting? That could be the reason for the smell. Quinoa must be washed really well.
Mary I have a question for you can you make a vegan cheese using almond flour
Possibly. I haven't tried it though
Thanks for this! One question, I see this is listed as glutenfree but how come something mad out of wheat is glutenfree? I'm asking because here quinoa is super expensive.
Hi Carol. Thanks for your question. I haven't tagged or claimed both versions are gluten-free so I'm not sure what you mean by listed as gluten free. The wheat version is not gluten-free. The gluten-free version is with quinoa. I hope that clears things up :-)
since quinoa has natural saponins like soap nuts, i wonder if it can be used as a detergent in the same way
Michelle Miyazato I don't think the amount is enough in quinoa but I don't really know. It would be interesting to find out :-)
Is it supposed to taste slightly sour?
Hi mary. I have just set some quinoa to soak overnight. I had used my baby bottle sterilizer to sanitize and dry my jars. I used my filtered water through my filter at the sink. A cheese cloth for the cap as its a 32 oz mason jar. I forgot to sanitize my measuring cup. It was clean but not sanitized with my machine. Is it ok? Should I dump it. I am trying to find info on what pathogens can end up in there. Not even sure what that is to be honest but more info says its ok than its not. Or what I keep reading about people being afraid to work with sprouts? Can I ask why or where to go to find the info as I try to make rejuvelac? I appreciate any help. Thanks.
Also I cant find any rejuvelac in stores here in NH.
Can the grains be reused for a second batch of rejuvelac? perhaps kept in the fridge so they dont ferment too quickly?
You can reuse them once immediately. Just add water to the grains.
I would not recommend storing the grains for a while, then adding more water to start the process again though; too much opportunity for pathogens.
Can you eat the sprouted seeds after the 3 days room temperature fermentation with water ?
Yes. I just rinse them and cook them like normal. They taste extra good!
Finally started to make my own rejuvelac! I used quinoa and it was as frothy as you told it to be 😅 I was a little worried. The water is still a bit cloudy when I startef to ferment it. Hope the result is fine. Where did you get your cheesecloth? Can't find any good... 😟
Sodding Society Cloudy rejuvelac is perfectly fine. :-) I find cheesecloth at any supermarket. It's one of those odd items that can be in the baking section, or the housewares section, or with the toothpicks. You can also use a jelly bag. You'll find those in a supermarket or hardware store that sells canning supplies.
Mary's Test Kitchen | Vegan Cooking thanks Mary! I'll search for it 😤
Sodding Society My rejuvelac is done now. It has a sauerkraut-like taste but a little more lemony.. weird to describe but do you think it id right? I used black quinoa so my rejuvelac turned slightly yellow. I don't want to mess up my first vegan cheese 😅 Help!
Sodding Society Sounds about right! Keep in mind that using different grains will give you slightly different tasting rejuvelac. And the rejuvelac from different grains will yield different results when making cheese. :-) Have fun with it, keep your equipment as sterile as you can, and go with it :-)
Mary's Test Kitchen | Vegan Cooking thank you so much! 😊
I live in Vietnam. Wheat berries and quinoa are hard to come by. Can you use rice?
Sorry, I don't know. Maybe?
Folks, do you usually sterilize your jars before making rejuvelac?
***** It's a good idea to do. However, I don't. I just wash them well with hot soapy water and give them a super hot rinse. I also let them dry completely before using. Hope that helps :-)
Wondering if making Myokos artisan cheese I can use just quinoa derived rejuvenalac?
Yeah why not 😊 Hope you have fun!
OMG I adore your channel. I am on a MaryMarathon! :-)
+hipretty aww lol I hope you're having fun! :-)
(I tried to read through the comments and see if anyone asked my question but I didn't see it)... Can you use the sproted grains for anything once the rejuvelac is made?
+Eliza Sofa_Spoons Yes. Google "how to use leftover rejuvelac grains." You'll find lots of recipes. Personally, I have cooked the quinoa grains like normal and they just have a bit of a tangy aroma. For wheat berries, I have tried making crackers...it wasn't as good ;-) Happy experimenting!
i live in southeast asia. can I use paddy grain or soybean or mungbean grain? those are common to find here. please reply sincerely thank you.
Sorry I have not tried those
@@marystestkitchen any clue with brown rice grains?
Is white foam on top normal for the quinoa rejuvelac? I did the first steps and then put spring water, covered with sprouting lid, out in a cabinet and when I took out it has this foamy (almost sapo looking) thing on top.
Yeah that's fine you can just skim that off. I think that's from the quinoa's natural saponin
Mary's Test Kitchen okay. So once it’s got that foam and it’s been in a cabinet for about 3 days, does it mean it’s ready to put into a clean jar and into the fridge? How much should one drink daily?
Yes, it should be ready. You should see some bubbles coming from the bottom when you disturb the grains.
As for how much one should drink...I don't know about that. I usually only use it for vegan cheese-making.
But perhaps start with a small amount at first. It may take some time for your digestive system to get use to (similar to when drinking kombucha)
Mary's Test Kitchen I saw the bubbles form yesterday, but today when I saw the white foamy top I didn’t anymore. So I figured it had fermented already and drained it into a clean jar. I drank about 2 ounces before a meal. It tasted okay. So, I hope I wasn’t supposed to see more bubbles on this day before the fridge because I didn’t.
I made up some rejuvelac about six months back that stunk BADLY, and it caused extreme mold to grow all over the walls. What can I do next time to avoid these types of problems?
mold on the walls?!? that's horrible! Sorry, I don't know how making rejuvelac on your counter top would lead to that.
@@marystestkitchen Yeah, it was green cabbage rejuvelac. I tried it with the cut up pieces on the top, and the heavier blenderized version, but either way it emitted some type of incredibly strong gas though the cloth particularly in the first several days. Do you know if it's alright to ferment it outside, or would the sunlight maybe be a problem?
No. Just dont use cabbage. Follow my instructions and you should not have a problem.
I know this is late to the party but I have sprouted quinoa in a bag. I put a handful underwater and all of their tails were there. I also have mung beans that are the same way to grow bean sprouts with. Can I or should I use that quinoa or just use some regular wheat berries?
Quinoa works really nicely! I haven't tried with mung beans.
Other than quinoa and wheat berries, any other grains work for rejuvelac? Does oat groats or buckwheat work?
I have not tried those, but I believe you can use any grain that you can sprout.
Mary's Test Kitchen Thank you! I will with buckwheat!
Mary, I have a question for you. I have made vegan cheese using nutritional yeast. I was wondering if I don't have it or can't find it could I use rejuvelac to replace it and get the same tangy cheesy flavor? How would you compare rejuvelac to nutritional yeast in cheesy taste? Thanks so much. :)
+tereza crump It's not a substitute for nutritional yeast at all. Think of it as a culturing agent rather than a flavouring agent. Similar to how bacteria is added to dairy milk to turn it into dairy cheese.
Ok. But would you say that rejuvelac adds any cheesy flavor to the nuts mixture? I saw one of your recipes you added rejuvelac and another nutritional yeast. Could I use them interchangeably ? Tks again. How's your arm doing?
No, rejuvelac doesn't add a cheesy flavour at all unless you leave it to ferment with your raw nut base (such as cashews). The cheeses you make with nutritional yeast normally take a few minutes to make. Cheeses made with rejuvelac take days or even weeks to develop their flavour.