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Kombucha recipe - Kombucha Scoby



Prep time: 30 min Cook time: 1 hour Total time: 1 hour 30 min Yield: 12 8oz servings There will be enough kombucha starter tea for your next batch 12 servings Serving size: 1 8oz serving when properly fermented Calories per serving: 50 Fat per serving: 0g.




Kombucha Scoby


Tea Type Effect On Flavor Mildly tangy flavor Sugar Used Making kombucha requires sugar to be present for the yeast culture to feed on.











Bottle, flavor, and fizz time.


Kombucha Scoby




Younger SCOBYs will be whiter in color while older SCOBYs will be darker and browner.



Find everything you need to get started at the Cultures for Health shop! Simmer for 30-45 minutes, or until the volume is reduced by half, closely monitoring the pot.




Description: How to make a homemade kombucha SCOBY The SCOBY symbiotic culture of bacteria and yeast is the mother of the kombucha, providing bacteria and yeast to ferment the sweet tea, protecting the tea from outside contaminants, and providing a loose seal to keep a bit of the carbonation in.

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Views: 8416 Date: 02.11.2022 Favorited: 194 favorites
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When you purchase a scoby you can know that you're getting a healthy, well-balanced scoby grown in an environment optimized for its health.
The average home's room temperature is cooler and will require a longer fermentation period unless you add heat.

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Latest Comments

    +290reps
    To make kombucha Bring water to a boil. In a clean, 4-cup wide-mouth glass jar, combine tea and hot water and let steep at least 5 minutes. Strain out tea or remove tea bag, then stir in sugar. Let .
    By: G4CKY|||https://www.facebook.com/g4cky/posts/122156149418039|||https://twitter.com/smo555/status/964381181444743168|||https://www.youtube.com/watch?v=1UJPXoJshYs
    +241reps
    Kombucha is a fizzy drink made by fermenting sweetened tea. It starts off tasting like your average glass of sugary Southern sweet tea, but after a week or two of fermentation, it transforms into a tart, tangy, effervescent beverage. It’s not for everyone, certainly, but for those of us who love those kinds of flavors, it’s unbeatable.
    By: DerpSenpai|||https://en-gb.facebook.com/public/Violeta-Shop-D|||https://twitter.com/DerpSenpaiTwin/status/962896423376343040|||https://www.youtube.com/channel/UCcq8wMMM0N9oOlkKEjM_IHA
    +53reps
    A SCOBY – and 1 cup of liquid from a previous batch of kombucha for each gallon of sweetened tea Fermentation cover – like the ones here or a coffee filter or thin cloth and a rubber band If you’ve mastered the regular batch method, you may also consider the continuous brew method, which can brew larger amounts much more quickly.
    By: erkkkkkkk|||https://www.facebook.com/chassomaniak/posts/1890446917722460|||https://twitter.com/_erkkkkkkk|||https://www.reddit.com/user/erkkkkkkk
    +55reps
    Pour the raw kombucha and the cooled tea into a glass jar. Cover the jar with a tight-weave dish towel or a paper coffee filter. Secure the covering with a tight rubber band. Ferment the tea in a warm spot, 68-85ΒΊF, out of direct sunlight, for about 7 days. After a week, it is common to see a baby SCOBY developing across the surface of the liquid.
    By: dogfur|||https://www.facebook.com/dogfurbeer/|||https://twitter.com/lkasunghoon|||https://www.youtube.com/channel/UCs97OrwFJqsuLLPQ-82Vkpg
    +122reps
    Remove from heat and dissolve sugar into it. Add the tea bags and allow them to steep for at least 20 minutes (or until tea has cooled). 2. Cool to Room Temp: Allow hot tea to cool to room temperature. Quicken this process by boiling just 2 cups of water, dissolving the sugar, and steeping the tea for 20 minutes.
    By: bltyndall|||https://www.facebook.com/bltyndall|||https://twitter.com/bltyndall|||https://www.coursehero.com/file/35770832/Lab-109docx/
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