Miyoko Schinner, author of the book Artisan Vegan Cheese, is being hailed as the queen of vegan cheese, and rightly so. In addition to being vegan, her recipes can easily be made gluten-free, and are delicious. These recipes are for vegan food-lovers who are looking to take their vegan culinary experiences to the next level. Schinner’s mouth-watering recipes make a slew of cheeses, including gouda, cheddar, parmesan, monterey jack, mozzarella and smoked provolone.
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The foundation of the majority of Schinner’s recipes is rejuvelac. Rejuvelac is a fermented beverage that is full of probiotics, and is the perfect culturing agent to make vegan cheeses. Rejuvelac is made from a variety of grains such as oat groat, wheat berries, kamut berries, millet and, for gluten-free options, rice and quinoa. Here we will post Schinner’s recipe using rice, but the same recipe can be made using any of the other grains.
Vegan and Gluten-Free Rejuvelac Recipe
1 cup brown rice
6 cups of filtered water
Place the rice in a glass jar and add enough water to cover the rice. Put a double-layer of cheesecloth over the jar, and secure it by winding a rubber band around the mouth of the jar. Let the mixture sit for 1 to 3 days in a warm place (but out of direct sunlight), draining the water twice a day, and replacing it with fresh water. Each time you replace the water, add just enough so that the rice is moist, but not so much that the rice grains are immersed.
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You will repeat this process until you see the rice sprout, which will look like very tiny little tails coming out of the end of the rice. Once this happens, divide the rice into two equal portions and place each portion into a 1-quart jar. Pour 3 cups of filtered water into each jar, and put a new piece of cheesecloth over the jars, securing with rubber bands. Place the jars back in a warm spot and let them sit until the water turns a milky white, and has a tart flavor, similar to lemon. This can take anywhere from 1-3 days. Once it is finished, strain the water into a clean jar, and throw away the rice. Cover and store in the refrigerator for up to 4 weeks.
You can drink the rejuvelac, as it has many health properties. You can also use it to make some of Schinner’s delicious recipes, which will be featured on the Happy Gluten Free Vegan next.
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We do a quinoa rejuvelac and mix it in with our drinks. It’s definitely an acquired taste, at least for me, but now people love it. People want the probiotic.
I will definitely try this as my quinoa rejuvelac is always a HUGE fail. Is there anything I must look for on the rice package to make sure it is suitable? I live in Saudi Arabia, therefore my question.
Best
Annie
I don’t own this site but to answer your question…just make sure the rice is Organic-all natural
(No pesticides or other chemicals…
Once sprouted, enzyme inhibitors are released, which, if it is viral, can release some dangerous bacteria… so commercially produced products – in some cases – may release E-Coli or Salmonella)
ALWAYS USE ORGANIC to be safe!!