Seed Cheese, experiement 1

So far, the seed cheese experiment has progressed thus:

1. Sprouted soft winter wheat berries until they were doubled in size and sprouting (about 3 days)
   
2. Rinsed off berries, blended with water at 1:2 ratio (more water) to an oatmeal consistency.
   
3. Return this paste to the mason jar (still with a breathable mesh under the ring), cultured in warm garage for about 20 hours.
4. At this time, half of the solids floated to the top, and half floated to the bottom. A murky liquid (presumed to be rejuvelac or some other probiotic concotion) takes up the middle 1/3rd of the jar. I strained this, and the liquid mixed with some of the solids, resulting in a milky beige substance that smells like sourdough starter.
5. Moved the solids (also sour) to a bowl, covered with plastic wrap. That is culturing in the garage now.

It's supposed to get hotter today, so i'll be interested in seeing how the cheese reacts.