I am really excited about my next gastronomical adventure which will be to make rejuvelac and eventually make a nut cheese. I had lots of buckwheat groats so I am going to use those and follow the instructions here:

If you don't want to use buckwheat you can use another grain but check the above website out because it is slightly different times than the buckwheat which is faster.

First day

- Rinse 1 cup raw buckwheat groats thoroughly then cover with filtered water and let sit for 30 minutes then drain and rinse. I am using my sprouting container but you can use a strainer placed over a bowl and cover with cheesecloth or a tea towel. My container comes with a cover that isn't airtight and I also just have it set on top. Let sit for 3 hours then rinse & repeat 2 more times 3 hours apart. (do not repeating the soaking part just the rinse and drain).

day 2 Rinse 3 times today

day 3 Rinse 3 times today (mine were ready by end of day, you want tails to be at least as long or double in length as the grain) Rinse before putting in jars.

Divide the buckwheat between 2 quart jars and add 3 cups of cold water to each. I placed napkins on my jars and elastics to hold there. Keep out of direct sunlight. Stir once a day for 3 days. I noticed bubbles on the surface on the second day. 3rd day more bubbles and has a bit of a sulphur smell. I am going to look that up before I decide to taste it, I don't want to get sick. Well, this turned out to be a little disappointing because I ended up tossing, it really had a strong sulphur smell like rotten eggs.

I am still going to make the cheese only I will culture with probiotics.

The recipe I am using for Herb Cashew Hemp Cheese is from Judita Wignall's "Going Raw" chich is one of my favourite raw food books.

1 3/4 cups cashews soaked for 2 hours

1/4 cup hemp seeds

1 cup warm water with 1/4 tsp. probiotic powder or 1 cup Rejuvelac

1 tbsp. minced chives

1 tbsp. minced dill

3/4 tsp. salt

tbdried herbs to decorate (thyme, basil, oregano, rosemary)

I made two batches & for second batch I left out herbs & reduced salt to 1/2 tsp. I added 1 heaped tbsp. chopped dried cranberries, 1 tbsp. pumpkin seeds & grated rind of 1/2 an organic lemon

-blend cashews & hemp seeds with water/probiotic in blender till smooth

-pour into nut bag & place in strainer to drip for 8 - 14 hours at room temperature until it suits your taste. The longer it sits the tangier it will become. I did for around 8 1/2 hours which turned out to not be enough but I was ready to go to bed for the night so make sure you do this when you have plenty of time to let it sit. Do first thing in morning or last thing at night. Mine was not tangy.

-squeeze the excess water from the nut bag then transfer to a bowl and add the chives, dill & salt & mix well (I could not squeeze out because my nuts were too well blended and they were squeezing out through the bag, very little water had dripped into the bowl either). I am going to try less water & not blend so thoroughly next time).

-put cheese into 4 1/2 in. springform pan or saran lined bowl and place in fridge for at least 12 hours. Mine will be 24 hours

-I decided to do an experiment prompted by the Fermenting group to put the remainder of the nut cheese in the dehydrator and did this for approximately 24 hours. Boy was it tart! The cranberry one made me pucker and the herb one reminded me of dill pickle chip dip. I think it was tastier before I dehydrated it but it definitely was firmer and could hold it's shape. I am going to try a nut cheese made with almonds next time and see if I can get a firmer texture with that.