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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- Score a SCOBY. As I mentioned, SCOBY stands for Symbiotic Cultures of Bacteria and Yeast. I got my first SCOBY from a friend, but as I’ve experimented with making kombucha, I’ve picked up a few more SCOBYs along the way, including one from a kombucha-loving fanatic I met at Trader Joe’s (thanks David!)
- And some starter liquid. Think of the starter liquid as your activator, the bacteria-packed potion that kick-starts your kombucha. "It’s the unspoken hero of the kombucha brew," says Childs.
- Assemble your ingredients. Good news: once you have the SCOBY and starter liquid, the rest is easy. All you need is tea, sugar, a 1-gallon glass container to brew it in, and breathable cotton cloth (not cheesecloth) to cover the top.
- Brew it, baby! You’re ready. Your SCOBY is ready. The ingredients are ready. It’s time! Wash your hands and get this kombucha party started — here's how
- Set up the right environment. Now that your kombucha's mixed, your baby needs a home — a nice warm one far away from direct sunlight. "Temperature is huge," says Crum who recommends a sweet spot of 75-85 degrees Fahrenheit, the perfect breeding ground for the good bacteria.
- Wait and taste. I’m not the most patient person, which is probably why I found this step the toughest. This is when you just have to let bacteria and yeast do their thing.
- Prep your next batch. Before you bottle your newly brewed booch, there’s one itty bitty thing you need to do: Scoop out at least one cup of starter liquid and place it in a clean glass jar or bowl for your next bath ("Take it off the top where there’s more bacteria," suggests Childs) and remove your SCOBYs.
- Bottle, flavor, and fizz time. Congrats, it’s time to bottle! This is the fun part, where you get to play with flavor and fizz and customize your kombucha exactly the way you like it.
- Sip and brag. You’ve got your second batch already brewing and your first brew in bottles in the fridge ready to crack open. Time to celebrate with a swig of kombucha!
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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.
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