![]() ![]() You can use the grains twice, but the second time it only takes 24 hours. step 4: drain and serveĬongratulations, you have rejuvelac! Now drain the liquid into a glass container, and keep it in the fridge for up to 2 weeks. Let it sit for 48 hours away from direct sunlight and where the temperature is constant. Place the lid and the top on, but don’t screw it down. Move the sprouts to the 32 oz Mason Jar, and fill the jar almost all the way with filtered water. Repeat this twice a day until you start to see tiny tails sprout. Rinse the millet, place it in the jar, cover the top with the cheesecloth, and turn the jar upside down to drain. Repeat this step when you get home from work or before you go to bed. Rinse the millet, place back in the 16 oz jar, cover the top with the cheesecloth and turn the jar upside down to drain. Let the millet and filtered water sit overnight. Filtered water comes out of my fridge. If you don’t have access to filtered water, boil some and then let it cool. ![]() Put the millet in the 16oz mason jar and fill with filtered water. How to make rejuvelac step 1: prepare the millet This was my first time, and it turned out great. I did a lot of research on the topic, and I’m going be super detailed. This is a long process and can be tricky. You can use other grains, but please do research on the proper technique for fermenting it specifically. It’s gluten free, and has a lemony, cheesy flavor. You’ll need a clean 16oz and 32oz mason jar, some cheesecloth or loose knit fabric or a mesh sprouting lid, and a cup of millet. Packed with B vitamins, which give you a boost of energy.Increases good bacteria in your gut and is a natural probiotic.If you’ve never heard of it, you might a be a little shy to give it a try, but trust me… it’s so good for you! There are several key benefits to eating fermented rejuvelac. My recipe is made with a combination of cashews and fermented rejuvelac. It’s safe to eat if you are allergic to dairy. Plus, because there is no dairy in vegan cashew cheese. No animals or animal by-products are used during the process. While there are many ways to make vegan cheese, they all have one thing in common. Now I am sharing it with you, and you can thank me later! what is vegan cheese? I checked out Artisan Vegan Cheese by Miyoko Schinner from the library, and it was amazing! I also really like her story which you can read here.Īfter my research, I knew that there was a sustainable, vegan cheese for me, I just had to get busy and make it! I am proud to say, I got the flavor and texture I was looking for on the first try! Sheep, goat, and buffalo are all fine, but practically impossible to find in bulk. ![]() Our highly processed diet is killing us and the planet. It’s all pasta and bread with meat stuffed in more meat and covered in cheese. Only 4% of the American diet comes from fruits and vegetables. Just a quick scroll through my Facebook feed, and I see people proudly parading pictures of their dinner plates. The average American diet is completely unsustainable. Plus, I will answer common questions like “What is vegan cheese?” and “Does vegan cheese taste like cheese?”Īmericans consume way too many animal products. I will explain the health benefits of rejuvelac. The key ingredients are cashews and rejuvelac, both of which are nutritious and good for you. Making your own vegan cheese instead of buying full dairy cheese is more sustainable and better for the environment.
0 Comments
Leave a Reply. |