Ever heard of Rejuvalac? It's incredibly easy to make, and contains a range of lactobacillus bacteria that we need for good gut health. Our gut health is more important than most people realise, and is responsible for so many things including our skin health, our energy levels, and even our mood. A lot of people are stuck in a kind of depression not because of life circumstance, but simply because their gut flora is not in balance.

These days doctors prescribe antibiotics like its some kind of business (lol, oh yes thats right it is!), and one of the main side effects of many broad spectrum antibiotics is that they kill off all your natural flora. It can take time to restore this balance after a course of medicine, and drinking Rejuvalac is one way to fix things the natural way. This is even more so for people who had their appendix out, as the appendix is also our reservoir of healthy gut bacteria that can restock our guts after an illness. If you have had your appendix removed, then this tonic is all the most important for you to get back on track.

Whilst you can go out and buy lactobacillus pills and simply drink it up with water, i don’t have nearly as much faith in them as the real home-made bacteria grown with the bacteria native to your location and in the way nature intended. SO if you are spending loads of money on pro-biotic pills, this might be worth looking into!

How To Make Rejuvalac

It couldn’t be much easier, but it does take time! The way to make this golden coloured sour medicine is to go get some organic wheat seeds. Take 1 cup of seeds and give them a wash with clean water and let them drain. Put the seeds into a suitable container. It could be a Tupperware box with a loose fitting lid, or a glass jar with a cap. Once the seeds are in , add around double or triple the volume of water so that the seeds occupy about 1/3 of the space of the container. If you are using a Tupperware container, leave the lid on loose so that any gas can escape. If you are using a glass jar you can close the lid completely and make a small hole to reduce the pressure build up over time. If you have a cheesecloth then you can just use that instead of the lid.

TOP TIP
If you want to add even more goodness to this then you can germinate the seeds in a little water first, then once sprouted you can start with the main fermentation process above.

Keep this container in a warm and shaded area, i put mine by the kitchen window with a tea towel on it. You need to leave it to ferment for around 2-3 days. Every day you should loosen the cap if you are using a glass jar to let some gas escape. If you don’t do this the jar could blow apart! I prefer the Tupperware container as the lid is loose enough to let gas escape without me having to do anything. Keep an eye on it, and after a day you should notice small bubbles releasing, and the colour will gradually turn yellow. If you taste it it will get a sour cheesy aroma. It should smell funky!

If you notice anything weird growing on it, such as mould, or it smells rotten rather than sour then there may be something wrong! This can happen if you don’t use clean seeds, water, or container! If that does happen then you better just throw it away and try it again, I've personally never had an issue.

If you live in a warm climate this fermentation will happen more quickly, and if you are in a very cold climate you may need to find a special warm spot such as an airing cupboard or unused oven.

What is happening in these two days is that the lactobacillus bacteria that are naturally occurring will start breeding and using the wheat seed as a medium and food source. Since this is happening under water and without air it is called an anaerobic fermentation, just like yeast and beer. The conditions you have provided are just what Lactobacillus likes and so they will grow and take over the culture.

When its time to harvest some of the water you can just decant the liquid into a glass or other container and discard the seeds. This water is called rejuvalac, and you can drink it just how it is. It smells pretty nasty so don’t smell it, just like cheese! It also tastes a bit weird at first and so its a good idea to start with a weak fermentation and let it get stronger to get used to it. Your belly should tell you pretty quickly if its happy or not!

If you try drinking it it tastes too bad for you, then there is a final stage tat you can employ that will turn this yellow funky liquid into a vegan cheese delight! All you have to do is grind up some cashew nuts into a powder or paste and add them to the liquid. You want to add enough cashews to that it forms a thick paste, something like cream cheese. Then close up thee lid again and wait another 2 days. You can give it a mix once or twice a day as that helps to speed up the process. You will know when its ready because the sweet taste of cashew will be totally gone, and replaced with a gorgeous cheese vibe. When it is fermented enough for you liking you can add lemon juice, salt and any of your favourite herbs, spices, garlic etc to enhance it.

Base Vegan Cheese Without Herbs & Spices

Everyone who has tried my vegan cheese absolutely LOVES it, whether they are vegan or not! It really does taste SO good, and definitely miles better for you than regular cheese or store bought sandwich toppings.!

Heres a gorgeous image of a date and blue vegan cheese that i didn't make ;-) Tell me that doesn't make you salivate!