Post Punk Kitchen Forum

My rejuvelac smells like rotten balls, and it's cloudy and bubbly. It's been a day and a half. Is it done?!

I haven't made any yet, but from what I read on this thread, if it smells rotten it's gone bad...

I would be ready to start making rejuvelac, except I can't find jars yet. The empty canning jars I saw in stores are either tiny or small. Even the biggest pasta sauce jars I saw are much smaller than 1 liter. I did see a big jar of sambal oelek, but I'm not about to go through liters of sambal oelek in order to get jars!

I made mine in an old yogurt container. You can just use plastic containers.

It doesn't really smell the way rotten food smells. I was just being vulgar. It does stink though. Is that not normal?

Thanks ijustdiedinside, but even in plastic, I haven't yet found containers that contain 1 liter, except dairy ice cream containers. Maybe food container sizes are smaller in Canada? Anyway, I'm wary of plastic. I'll look at other shops and if I don't find anything, I'll order jars on Amazon or something.

It doesnt smell good, but it shouldn't stink. You could sip a spoonful to make sure its not bad. It should smell and taste tangy

Yeaaahhh, it smells bad enough that I'm not inclined to taste it. F.

On second sniff, it already smells a lot like what I remember real stinky cheese smelling like. I DON'T KNOW!

I sipped the tiniest bit of mine. Be brave!

Minatomachi, go to a sandwich shop or deli. they would be likely to have gotten big jars of pickles or olives, i'm sure they'd be happy to part with some of their recycling. :-)

Thanks supercarrot.

You can just make a smaller batch, I've used half the amount of grain in the recipe with success.

Oh, that's good to know. I didn't feel sure it would work.

My rejuvelac molded! I used quinoa and after it sprouted I let it ferment for three days, but on the third day little spots of fuzzy mold were growing on the water surface. It didn't smell very strongly yet, though, so I'm not sure if I should have stopped it earlier.

We have super high levels of mold in the air here and I did have the windows open that day, so I'm wondering if it got contaminated by that. I'm sprouting another batch right now so we'll see what happens.

i didn't know if i was supposed to ferment it COVERED covered or cheesecloth covered, so i did it with a solid lid. it turned out fine. (and when i left it in the fridge for a month and a half, it seemed to still be fine. at least it smelled like it did when i first fermented it. it did separate a bit with the top being super clear and the bottom being cloudy. i did pour it out, because i didn't see myself using it anytime soon.) but if you wanted to stave some of the mold issue, try covering it with a solid lid while you ferment it.

I just made the meltable mozzarella. The texture was spot on (when melted - I didn't use carageenan, so it was just like a big gelatinous lump), but the cheese itself still tasted a little bit like yogurt. It was still good on pizza, but any ideas about the yogurt taste? I'm thinking maybe I didn't culture it long enough? I cultured just over 24 hours, but it's pretty cold here just now!

OMG the Air-dried Emmentaler. I've made a bunch from the book, but this definitely my favorite so far.

Have you found carrageenan locally or did you order it online?

I think I'm going to make the Oat American cheese next. I am going to use the so delicious almond milk greek yogurt, plain that I bought but couldn't eat on it's own because it tastes like sour cream. It should work great in a cheese recipe.

Does anyone know if the air dried parmesan is supposed to come out super dark brown? I've got mine sitting in the fridge now for a while and havent been motivated to grate it and taste it because it looks nothing at all close to the color of any cheese.

I'm thinking of buying a Vitamix, but wish to know first whether I'll actually like these cheeses. So I tried to make the smoked provolone using my Immersion Blender of the Cheapest Kind. Well, it just didn't, to use my favorite poohism. I got an oily mess with whole pinenuts in it. I'll try a second batch crushing the pinenuts in a mortar before blending them (because I don't have a food processor, either). Also thanks gingerhotpepper for the suggestion of not covering the cheese before it has completely cooled, I'll try that because condensation water got into it. On the up side, I finally found glass jars at the dollar store and my first attempt at rejuvelac worked fine.

"There's a thing called Twy-stymes," he said.
"Christopher Robin tried to teach it to me once, but it
didn't."
"What didn't?" said Rabbit.
"Didn't what?" said Piglet.
Pooh shook his head.
"I don't know," he said. "It just didn't.
- The House at Pooh Corner, A. A. Milne

Mine is fairly dark brown.

Yeah mine too. But seeing as it is delicious i am in no way lacking in motivation.

Mine was pretty dark too but super good.

This is my next one to try! Can't wait now. It's one I can use up agar flakes, yay.