Hi Everyone

I want to try to experiemnt making nut cheese using rejuvalec has any body tried ? If so have any tips?
Most recepies mention "wheat berries" is this the same as premium hard wheat grains? Or are wheat berries a special type of berry ? I am abit confused.
I would appreciate any responses.

Cheers
Alegne 

Waaay back in the 80's and 90s I used to make rejuvelac and seed cheeses . The rejuvelac ferments the seeds quickly when left on the bench for a day or so.

I had bought Victor K's book 'Survival  into the 21st Century " and he used rejuvelac to make this  dish.

I have one of Ann Wigmores books which contains many recipes using this liquid.

I made it with a good quality grain and I know the RP Shop sells organic wheat berries. Its a silly thing to call wheat grains, because when I think of berries I always picture a soft fruit, not a hard seed.


One tip on making seed cheese is to test the cheese after 24 hours, because the longer you leave it the more it ferments. I like it around 36 hours, no longer. In this hot weather you might pop it in the fridge after 24 hours as it will ripen a lot quicker.


I hope this helps! Enjoy you cheeses.


Joss

Joss and Cee -  just out of interest, how come you stopped making rejuvelac?   

Was it the use of grains u didnt like anymore, or the effort required to make it ?

I stopped wanting fermented foods. I now eat only fresh, raw, whole foods in their natural state. EVEN before I read anything by Dr D.

Rotten foods do not appeal to me anymore. I know my gut is able to cope with whatever raw food I put into it. However I know a lot of people benefit from fermented foods and they are good for producing good intestinal flora. So are raw foods and they are easier to prepare and eat.

I have AW's book so you can read all about it when you get it. Its filled with recipes using rejuvelac.


Joss