Rejuvelac can be used as a non-dairy starter culture for vegan cheesemaking or as a probiotic tonic.
1/2 cup organic spring wheat berries or rye berries (or try 1/4 cup of quinoa seeds)
1 quart water
Place seeds in a glass quart jar. Fill with water and cover with muslin cloth secured with a rubber band or use a sprout lid. Soak at room temperature for 8-10 hours. Drain through the muslin cloth or sprout lid, rinse and drain again. Repeat the rinsing and draining 2-3 times a day until seeds sprout (about 2-3 days, though times will vary based on freshness).
Then fill jar with water and leave in a warm place for 24 to 48 hours. You will see a little fizz and the water will get cloudy. The liquid should taste clean and fresh with a hint of citrus. Pour off the rejuvelac and store it in the refrigerator. It will keep for 1-2 weeks. Save the berries to re-culture 1-2 more times.
To re-culture seeds, cover with water and ferment for 24 hours. Flavor intensifies and fermentation time quickens with each new batch.