Overnight Rejuvelac Yoghurt
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Completely easy and quick, overnight plant based tangy yoghurt, packed with probiotics. It couldn't be simpler.
Rejuvelac is a fermented probiotic drink made by soaking and sprouting whole grains (most commonly wheat, rye, or quinoa), then fermenting them in water. It’s slightly cloudy, tangy, and lemony with a subtle fizz, kind of like a mild kombucha or fizzy lemonade.
If you’re looking for a creamy, tangy, and completely dairy-free yoghurt that’s packed with probiotics, this Rejuvelac Yogurt is a game-changer! Made using rejuvelac, a naturally fermented, enzyme-rich drink derived from sprouted grains, this yoghurt is teeming with gut-friendly bacteria that support digestion, boost immunity, and improve nutrient absorption. Unlike store-bought dairy-free yogurts loaded with additives, this homemade version is pure, wholesome, and full of live cultures that nourish your microbiome. Enjoy it as a base for smoothies, drizzled with honey and fruit, or simply on its own for a refreshing, probiotic-packed treat!
This recipe is part of our Gut Instinct: The Power of Fermented Foods course. Join the Insider Club to save $30 on the course.
Rejuvelac yoghurt can be used in a variety of recipes, including:
Smoothies – As a probiotic-rich base for fruit smoothies.
Dips & Dressings – In dairy-free ranch, tzatziki, or creamy salad dressings.
Cheesecakes – As a tangy element in vegan or raw cheesecakes.
Breakfast Bowls – Topped with granola, fruit, and nuts.
Overnight Oats – Mixed with oats and chia seeds for a probiotic boost.
Fermented Vegan Cheese – As a starter for nut-based cheeses.
Sourdough Baking – As a liquid ingredient to enhance fermentation.
Soup Garnish – A dollop on top of chilled soups like gazpacho.
Pancake or Waffle Batter – For a tangy, fluffy texture.
Frozen Yoghurt – Blended with fruit and frozen for a healthy dessert.
Need
- 1 Batch Rejuvelac as needed Recipe
- 400-1000 Grams coconut cream (Kara) or other nut milk or nut cream of choice BUY
Do
- 1
Sterilise glass jars in which you will ferment the yoghurt.
- 2
Stir 1 tbsp of rejuvelac per 200g of nut milk or cream vigorously to combine so you have no lumps. You can use the Thermomix or a food processor for this.
- 3
If you are using a tin of coconut cream, you will need to mix the liquid into the cream portion. If you are using homemade nut milk, make sure you are using the thickest part of the milk/cream for this, especially if you are making a lot as you do want an even distribution of the rejuvelac throughout the nut milk/cream.
- 4
Divide between glass jars and leave sealed at room temperature overnight. Yoghurt will be ready in the morning.
- 5
Refrigerate and use as you would any other type of yoghurt.
- 6
I suggest you do as little or as much as you will use within a few days. It is so simple, the rejuvelac will keep in the fridge and can be used as needed for up to 1 week.
This recipe can be seen if you sign up for the related course. Join the course to get access!
Gut Instinct Protocol: The Power of Fermented and Cultured Foods
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
