Makes about 15 oz cheese

Ingredients

• REJUVELAC
• 1/3 cup quinoa
• 1 1/2 cup water
• CHEESE
• 2 cup sunflower and pumpkin seeds, soaked
• 1/3 cup rejuvelac
• pinch salt

Steps

• REJUVELAC
• Soak quinoa overnight in water. The next morning, drain quinoa well. Rinse and drain quinoa, every morning and evening for about 2 days, until quinoa sprouts.
• Add 1 1/2 cup water to sprouted quinoa and let sit covered with a cheesecloth for 2 days until bubbles form and is slightly fizzy. Strain quinoa from rejuvelac liquid. Store in the fridge for up to two weeks.
• CHEESE
• Soak seeds for at least 4 hours. Blend drained seeds, pinch salt and rejuvelac until nearly smooth, but still retains texture. Keep in a clean glass vessel, covered with cheesecloth for 8-30 hours, at room temperature.
• Cheese will get tangier the longer it fermented. Flavor with desired seasonings and store in fridge. Will keep up to two weeks.
• Enjoy!