Kombucha Scoby To Start Your Own Kombucha Brew Recipes
KOMBUCHA SCOBY - TO START YOUR OWN KOMBUCHA BREW
DRINK THIS IN MODERATION - DO NOT DRINK EVERY DAY! ----------------------------------------------------------------------------------------------------Kombucha is an extra healthy tea that is high in vitamin B that is brewed with a colony of microorganisms. This recipe is to make the "Symbiotic Colony Of Bacteria and Yeast" aka SCOBY so you can start making your own Kombucha instead of shelling out $4 a bottle at the grocery store. From http://www.foodrenegade.com/how-to-grow-a-kombucha-scoby/
Provided by ThatSouthernBelle
Categories Beverages
Time P7DT5m
Yield 1 SCOBY, 1 serving(s)
Number Of Ingredients 7
Steps:
- Pour the bottle of kombucha and sweetened tea into a large glass jar.
- Cover jar with a towel or coffee filter secured with a rubber band so the brew can breathe but still be protected from insects and other contaminants.
- Let it sit for a week. Put it in a room temperature area that is dark (like your pantry - NEVER in the refrigerator as it will kill your SCOBY.).
- With time, a new SCOBY will start to form on top of the liquid. It will appear first as a thin film, then slowly fill in and thicken up.
- Once it's about 1/4 inch thick, it's ready to go. You can let it sit longer and get even thicker, but that's really not necessary. If you see ANY mold - discard it and start over. It will look like bread mold.
- To start a batch with your SCOBY, wash your hands. Never touch your SCOBY with dirty hands as it will cause it to mold.
- Drain 75% of the liquid you have from your brew into a food grade glass container to drink.
- Place 4 C Black or Green tea that has been in food grade glass container with 25% remaining liquid.
- Top with new SCOBY and let it go through the same week long fermentation process as you did to make the SCOBY.
- A new SCOBY will form on top of the old SCOBY and you can peel it off and start a new batch from the new SCOBY or have two batches going at the same time in different jars. You can give away the new baby SCOBYs but make sure to include 1/2 c of the brew it came from and enough sugar and tea bags for somebody to start their own.
- With the remaining 75% juice, drink 4 oz. at most a day if you're not going to dilute it with tea or fruit juice.
- If diluting with juice, pour 2.5 ounces into a quart sized food grade glass jar and top with kombucha brew.
- Cover, set it back in the pantry and let "brew" for 48 hours.
- Place fruit juice Kombucha in the fridge and enjoy.
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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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