Rejuvelac

An easily made fermented beverage filled with probiotics, rejuvelac is the primary culturing agent for many of the recipes in this book. Because it will keep for several weeks in the refrigerator, it’s a good idea to always have some on hand so you can get a head start on cheese making. Depending on the temperature in your house, you’ll need to allow three to five days for the rejuvelac to be fully cultured. Rejuvelac is also available commercially at many natural food stores.