Make Rejuvelac 3-5 days ahead of your cheese making:

1 cup of whole grains (rye, wheat berries, brown rice, whole oat groats, or other grains)
8 cups of water, divided

Rinse grains and soak in a large bowl with 2 cups of filtered water for 8-12 hours.
Drain and repeat. Continue to soak until the grains sprout; (You may keep them at a warm source in winter), then drain thoroughly.

In a 1-liter sized, wide mouth jar, add the remaining 4 cups of filtered water with the sprouted grains. Cover loosely with a towel and let sit for 2 days, until white liquid forms. When it has a tart lemon taste, the Rejuvelac is ready. Strain grains, while preserving the liquid. © (adapted and modified from VegNews’ and Michio Schinner’s recipes)

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