Hi All, I need some help with my rejuvelac. I've made quinoa rejuvelac many times since buying Miyoko's book. The rejuvelac has always become a little lemony and slightly fizzy. Twice in the last 2 weeks, I've attempted to make more and both times the batches were slightly lemony but not fizzy at all. The first time it happened, I figured the batch wasn't any good so I poured it out. But this batch isn't fizzy either. My question before I toss it is, is it still viable to make cheese even if it isn't fizzy? Would the probiotics be active? Or without the fizz, it won't work? I've searched the internet and can not find any info on whether non-fizzy rejuvelac has active cultures or not.
Thanks so much for any help/advice that any of you may be able to offer! K-whisk.