SCOBY YEAST RECIPES

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HOMEMADE SCOBY RECIPE | COOKING LIGHT



Homemade SCOBY Recipe | Cooking Light image

SCOBY is an acronym that stands for symbiotic culture of bacteria and yeast. It's the "mother" that you use for every batch of kombucha you make, and it looks like a round, flat, opaque-beige piece of agar agar (like what was in those Petri dishes in chemistry class). You can order a SCOBY, or you can make your own. But you have to have one in order to brew kombucha. Whenever you brew a new batch, a new layer grows onto the SCOBY; it's easy to peel off, so you can use it to start another batch for yourself, or you can give away 'baby' SCOBYs to friends who want to get started.

Provided by Ann Taylor Pittman

Yield 1 SCOBY

Number Of Ingredients 4

8 cups water
1 cup granulated sugar
8 bags black tea or green tea
2 cups starter tea (prepared Kombucha, original flavor)

Steps:

  • Bring water to a boil in a large saucepan. Add sugar, and stir until sugar completely dissolves. Turn off heat. Add tea bags, and allow mixture to come to room temperature (add ice to speed this process if you're in a hurry). Pour kombucha into a 1-gallon-sized jar. Add room-temperature tea; do not add hot tea, as it will kill the good bacteria. Add cool water to fill jar to the top, just where the mouth starts to narrow. Cover jar with two coffee filters or a double layer of paper towels, and secure with a rubber band. Place jar in a place, at room temperature, where it won't get jostled and it's out of direct sunlight; it does not need to go in a dark place, just out of direct sun. It will probably take 2 to 4 weeks for your SCOBY to form. You can lift the covering to see what's happening—just try not to slosh the liquid at all. At first, nothing will happen; then, after a few days, you'll see some bubbles forming on the surface. Then you'll see more and more bubbles, and maybe a thin, clear jellyfish-looking blob on the surface. Once the blob covers the surface, is opaque, and is roughly ¼-inch thick, you have a viable SCOBY.

THE BEST HARD KOMBUCHA RECIPE | REVOLUTION FERMENTATION



The Best Hard Kombucha Recipe | Revolution Fermentation image

Find out how to make hard kombucha, also known as alcoholic kombucha! In this section, we will explain the "traditional" method.

Provided by Jean Luc

Categories     Drinks

Prep Time 15 minutes

Yield 3

Number Of Ingredients 5

9 - 18 g green tea ((and/or black tea))
500 ml hot water ((85°C or more))
250 g cane sugar ((or dextrose))
2 l cold filtered water
500 ml kombucha scoby ((starter with high yeast content + kombucha scoby))

Steps:

  • Brew tea in hot water for 15 to 45 minutes. Remove tea bag of tea leaves.
  • Add sugar and stir to dissolve.
  • Pour the sweet tea into the fermentation container and add, in the following order, the cold filtered water, the starter and, if desired, the kombucha scoby (whole or a piece of it). Be sure to use everything in the starter jar, as yeast tends to stick to the bottom.
  • Cover with a cloth and secure it around the container with the rubber band or string. Allow fermenting for 5 to 14 days at a room temperature of 28°C or higher, or until it is sufficiently acidic to taste. Fermentation at high temperature will produce a drier and less acidic kombucha.
  • Set aside 500ml of the liquid and the kombucha scoby in a jar and store it in the fridge. This will be used to start the next production.
  • Flavour the remaining kombucha. Hard kombuchas are often a little low in sugar, so don't hesitate to add 50ml of honey or 200ml of fruit juice.
  • Filter the kombucha with a strainer or cotton cloth over the pitcher to remove particles. Stir the bottom of the fermentation container to collect all the yeast.
  • Place the clean bottles in the sink. Using a funnel, fill them up to 1cm from the mouth. Close the bottles.
  • Store the bottles in the warmest possible space for rapid fermentation (between 25°C and 35°C). Caution: kombuchas that are high in yeast content will quickly ferment in bottles.
  • Taste. If the quantity of fizz is sufficient for you, slow down the secondary fermentation by putting the bottles in the fridge.

CAN YOU EAT A SCOBY? KOMBUCHA SCOBY RECIPES
The glazed SCOBY pieces are then dehydrated by being placed onto parchment paper in a warm place (80-90 degrees F, 27-32 C) until they are dry and leathery. Blend it into Smoothies A great way to get the fiber, protein, and probiotics out of a SCOBY and into your body without having to deal with the weird texture is by blending it into a smoothie.
From everythingkombucha.com
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HOW TO MAKE YOUR OWN KOMBUCHA SCOBY | KITCHN
Apr 24, 2014 · How To Make Your Own Kombucha Scoby Yield Makes 1 kombucha scoby Show Nutrition Ingredients 7 cups water 1/2 cup white granulated sugar (see Recipe Notes) 4 bags black tea, or 1 tablespoon looseleaf (see Recipe Note) 1 cup unflavored, unpasteurized store-bought kombucha Equipment 2-quart or larger saucepan Long-handled spoon
From thekitchn.com
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WHAT TO DO WITH AN EXTRA KOMBUCHA SCOBY? 19 INGENIOUS ...
Sep 28, 2019 · A full recipe of how to make SCOBY jerky. Make Energy Balls - It may not look too appealing, but a SCOBY can be used to infuse or make many delicious recipes. An energy ball is meant to give you a burst of energy and sustained energy after consumption. With all of the probiotic and bacterial benefits, be sure to infuse your energy balls. Dog Treats - When eating the same food day after day ...
From growyourpantry.com
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HOW TO MAKE A STARTER SCOBY FOR KOMBUCHA - ROSIE LOVES TEA
Jul 01, 2020 · 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.
From rosielovestea.com
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KOMBUCHA SCOBY RECIPE - SHARE-RECIPES.NET
Boil: Gently combine SCOBY squares, sugar, and a tablespoon or so of lemon juice. Bring to a boil over medium heat in a large saucepan. Boil for 7 to 10 minutes (if you have a candy thermometer, aim for 250 degrees F, 120 C), stirring frequently. 3.
From share-recipes.net
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30 BEST KOMBUCHA & SCOBY RECIPES IDEAS | KOMBUCHA ...
Jul 14, 2021 - The best creative recipes to use kombucha & SCOBYs. We're talking kombucha cocktails, cooking with Kombucha, and what to do with all those SCOBYs you're growing!. See more ideas about kombucha, kombucha scoby, scoby recipe.
From pinterest.com
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KOMBUCHA RECIPE: SCOBY BERRY GUMMIES - KRISTINE PETER
Feb 14, 2019 · Berry Kombuch SCOBY Gummies Recipe Ingredients Frozen berries 1 cup (or 1 ½ cups if you are not using Scoby) 1 Scoby with approx 1 cup of starter liquid OR 2 cups Kombucha (1st or 2nd fermentation) Gelatin 1 ½ tbsp Honey or maple syrup 1 tbsp Fruit & vegetable powder 1 tbsp (I recommend this one) Add SCOBY and Kombucha to the berry blend.
From kristinepeter.com
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KOMBUCHA SCOBY SAFETY DISH | ALLRECIPES
Feb 06, 2015 · Avoid these three telltale signs of fermentation gone wrong: 1. A putrid scent. A kombucha mother, also known as a SCOBY (Symbiotic Culture of Bacteria and Yeast) should smell tart or like vinegar. It should already be living in some existing kombucha, so a smart move is to taste that batch, says Lair. "Look at it, smell it, taste it.
From allrecipes.com
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3 WAYS TO MAKE KOMBUCHA SCOBY - WIKIHOW
Aug 04, 2021 · The scoby, which is an acronym for Symbiotic Culture of Bacteria and Yeast, floats on the surface of the fermenting kombucha. It starts as a thin film and thickens to about a quarter or third of an inch in size before the kombucha is ready.
From wikihow.com
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KOMBUCHA RECIPE: SCOBY BERRY GUMMIES - KRISTINE PETER
Feb 14, 2019 · While fruit mixture is cooling, place SCOBY and Kombucha starter in the blender and blend on high for 10 seconds. Add fruit and vegetable powder if using (I use this one). Add cooled fruit mixture, and blend to combine. Pour immediately into moulds. Place in fridge for minimum 1 hour until set.
From kristinepeter.com
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KOMBUCHA SCOBY RECIPE - SHARE-RECIPES.NET
Remove the SCOBY and 4 cups of the liquid from the SCOBY jar and combine the ingredients. Add a cloth over the top of the jar and secure it with a rubber band. Allow the mixture to ferment for at least 8-10 days to allow the SCOBY to break down the sugar and result in a lower sugar kombucha. 3.
From share-recipes.net
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SCOBY - THE WASHINGTON POST
Mar 04, 2015 · Making kombucha (see related recipe) starts with a live, symbiotic colony of bacteria and yeast, or SCOBY: The odd, rubbery disk floats atop tea and causes the fermentation.
From washingtonpost.com
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KOMBUCHA SOURDOUGH BREAD RECIPE » CARL LEGGE
Mar 11, 2014 · Kombucha is a ‘symbiotic culture of bacteria & yeast’ or SCOBY. The yeasts (some used in baking & brewing) ferment the sugar into alcohol which the acetobacter and other bacteria convert into acetic and (supposedly healthy) gluconic acid. The SCOBY is a mat of cellulose material. I mostly use this to ferment a sweet tea to make a drink.
From carllegge.com
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KOMBUCHA SCOBY: WHAT IT IS AND HOW TO MAKE ONE
Oct 22, 2018 · The bacteria and yeast in the SCOBY break down the tea’s sugars and convert them into alcohol, carbon dioxide and acids . The result is a fizzy product with a tangy, sweet and vinegar-like taste.
From healthline.com
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KOMBUCHA SCOBY - YEAST AND FERMENTATION | WHITE LABS
A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. White Labs’ SCOBY is free of food pathogens and has been genetically identified to know specially what yeast and bacteria are involved in the fermentation of kombucha.
From whitelabs.com
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KOMBUCHA KAMP | KOMBUCHA TEA, RECIPE, SCOBY BENEFITS, HOW ...
Kombucha Kitchen: Kombucha Sourdough Bread and Pancakes Recipes. Kombucha sourdough is deliciously tangy, easy to make, and a great way to use extra yeast from your brew! Rather than throw them away, collect the brown strings of Kombucha yeast and we’ll show you how to make sourdough from Kombucha. Yeast are a crucial component of Kombucha.
From kombuchakamp.com
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HOW TO MAKE HIGH ALCOHOL KOMBUCHA - KOMBUCHA WINE AND BEER ...
Jun 29, 2018 · The yeast breaks down the sugars for the bacteria, while the bacteria builds a home for the yeast by weaving cellulose together to for a disc-like structure (also called a SCOBY.) The process in which the yeast breaks down the sugar is called fermentation .
From kombuchee.com
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YOU'VE TRIED BREWING KOMBUCHA, NOW LET'S MAKE IT DELICIOUS ...
Carbonation forms between a day or two and up to a week, depending on the strength of your SCOBY, amount of yeast in the bottle, and the ambient air temperature (stronger and warmer = faster carbonation). Flavored Kombucha Recipes Midnight Fire. 2 Tbs. (24 g) Blackberries, quartered; 1 tsp. (12 g) Ginger, fresh and diced; Amar Al-Din
From homebrewersassociation.org
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CAN YOU EAT YOUR KOMBUCHA SCOBY? - BREW BUCH
May 07, 2020 · Recipes for using leftover SCOBYs. If you’ve been brewing kombucha for a few months, your SCOBY may have grown past its capacity. At this point you can split it into two SCOBYs and double your kombucha output, or gift a SCOBY to a friend, or…eat it! Here are a few fun ways to eat your kombucha SCOBY.
From brewbuch.com
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symbiotic culture of bacteria and yeast, or a SCOBY for short. The SCOBY is a mat-like pellicle, or tea fungus, that feeds off the sugar and replicates each fermentation cycle. It’s thought that kombucha originated in China some 2000 years ago. In terms of flavor, Kombucha is mildly acidic, fruity, sour and effervescent.
From med.umich.edu
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