How To Grow A Scoby Recipes

HOW TO GROW A SCOBY

How to Grow a SCOBY image

Provided by By The Sea Salt

Yield 1

Number Of Ingredients 7

Ingredients

1 bottle of original flavor kombucha (no fruit or other flavors)
6 cups water
1 cup white sugar
4 green tea bags (I use Trader Joes green tea)
large glass canning car (I use a gallon jar because that's what I use to brew my bigger batches but you can use a smaller one that fits 6 cups of liquid)
coffee filter
rubber band

Steps:

Bring water to a boil in a small (clean) pot. Remove tea bags from paper and remove the paper from the end of the strings. Add tea bags to boiling water and remove from heat. Add sugar and stir in until dissolved with a clean spoon. Cover with a clean lid and let cool completely. When tea is totally cool pour it into the glass jar. Add scoby from storebought original kombucha along with 2 cups of the kombucha it came in (see notes above). Cover with coffee filter and secure with rubber band. Set in a dark cool place for 2-3 weeks, moving it gently if you need to check on it, until a white thick scoby forms on the top (see pictures).

HOW TO MAKE A STARTER SCOBY

How to Make a Starter SCOBY image

If you fancy starting from the very beginning, here's my how to...

Provided by Cindy Jarvis

Categories drinks

Yield 1

Number Of Ingredients 4

Ingredients

4 Heaped Teaspoons of Black Tea - I like Strong English Breakfast Tea
1 Cup (8fl oz) of Shop Bought Plain Unflavoured Kombucha
1/2 Cup (100g) of White Cane Sugar
7 Cups (56fl oz) of Water

Steps:

Firstly sterilise all of your equipment so that everything is squeaky clean.
Pour the 7 cups of water into your large saucepan and bring to the boil. Allow to heat on a rolling boil for a few minutes.
Next, add the sugar and keep stirring until it has fully dissolved.
Remove from the heat and add the black tea.
Allow the water to cool to room temperature. This will take around 6 hours or if you are pushed for time, create an ice bath for your saucepan and allow to cool for a few minutes to room temperature.
Once cooled to room temperature, remove the steeped tea and add the shop bought kombucha. Pour your tea into your large glass storage jar, cover with a tea towel and secure with elastic bands.
Store in a cupboard away from direct sunlight and check on your SCOBY each day until it reaches 1/4-1/2 inch in thickness (4-6 weeks).

Nutrition Facts :

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2014-04-24 Part of the job of the scoby is to protect the kombucha while it ferments. This means that a jar of kombucha without a scoby is vulnerable to …
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Make the sweet tea. Bring the water to a boil. Remove the pan from heat and stir in the sugar until it is completely dissolved. Add the tea and allow to steep until the tea cools to room temperature. Remove and discard the tea. (Alternatively, boil half the amount of water, dissolve the sugar and steep the tea, then add the remaining water to cool the tea more rapidly.)
Combine the sweet tea and kombucha in a jar. Pour the sweet tea into the jar. Pour the kombucha on top — if you see a blobby "baby scoby" in the bottom of your jar of commercial kombucha, make sure this gets transferred. (But if you don't see one, don't worry! Your scoby will still form.) Stir to combine.
Cover and store for 1 to 4 weeks. Cover the mouth of the jar with a few layers of tightly-woven cloth, coffee filters, or paper towels secured with a rubber band. (If you develop problems with gnats or fruit flies, use a tightly woven cloth or paper towels, which will do a better job keeping the insects out of your brew.) Place the jar somewhere at average room temperature (70°F), out of direct sunlight, and where it won't get jostled. Sunlight can prevent the kombucha from fermenting and the scoby from forming, so wrap the jar in a cloth if you can't keep it away from sunlight.
First, bubbles will gather on the surface. For the first few days, nothing will happen. Then you'll start to see groups of tiny bubbles starting to collect on the surface.

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Make a SCOBY Purée. Many of these recipes involve first making a SCOBY Purée. This Purée is great to have on hand. It makes your SCOBY the consistency needed for the recipes, plus you can make a lot and store it for when you need it!
Raw SCOBY Cookie Dough. Don't be scared by this recipe. This cookie dough is probiotic, raw, and can easily be made vegan! You and your family will love this cookie dough.
SCOBY Applesauce. Maci was eating some homemade applesauce one day and thought . . . I could put a SCOBY in this. So she did! It's tart, it's tangy, and it's raw!
Sweet 'n' Sour SCOBY Sorbet. You will fool even yourself with this one! Combine one of your extra SCOBYs with lots of ice and you have a cool summer treat.
SCOBY Dog Treats. This was the second thing I ever used Kombucha SCOBYs for. You dehydrate the SCOBYs and make them into yummy dog treats. My pups loved them!
Make a New Kombucha Flavor. It's always nice to have extra SCOBYs (and starter tea) to experiment with. Coffee Kombucha is super bubbly, unique, and delicious.
SCOBY Hotel. This is a great way to store extra SCOBYs in case you need a new one or your friends finally come around! Just set them in some kombucha tea in a jar on your counter.
SCOBY Slushie. After it sits, kombucha can become somewhat gelatinous which may indicate the presence of the building blocks responsible for the formation of the mucopolysaccharides of the polysaccharide colony from the kombucha solution.
SCOBY Date Balls. Dates are healthy treats. Mix together a SCOBY and a few other ingredients and you have not only a tasty treat but a probiotic one, too!
SCOBY Pie Crust. This is the very first weird experiment my daughter Maci ever made with a SCOBY. I thought she had lost her mind until I tried it. You'll be surprised how good this is and nobody will ever know it's made with SCOBYs.

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2017-03-14 If you do have a small scoby in the jar, it will grow from a “baby” scoby to a larger “mother” scoby. Don’t worry if you don’t have a small scoby in the bottle; a scoby will still develop in your jar. …
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In a small pot, bring 2 cups of water to boil. Turn off heat and add 1 tsp tea and 3 tbsp sugar, stir and let cool completely (place in a sink filled with cold water to speed things up).
In a quart glass jar, pour previously made tea discarding the leaves (use a mesh strainer) and 1 cup of store-bought kombucha along with any brownish strands from the bottle.
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