SCOBY, an acronym for "Symbiotic Culture of Bacteria and Yeast", is a culture of bacteria and yeasts which then turn into kombucha. This culture floats on the surface of the kombucha during fermentation. It initially forms a thin film which then thickens until it reaches a thickness of about 6-8 mm when the kombucha is ready. SCOBY is easy to make at home, but takes about 2 to 4 weeks. It is important to keep this factor in mind when developing it.
Ingrediants
- 7 cups (1.7 l) of water
- ½ cup (100 g) of granulated sugar
- 4 black tea bags
- 1 cup (250 ml) of unflavored and unpasteurized bought kombucha
Steps
Method 1 of 3: Mix the Tea and Bottled Kombucha
Step 1. Boil the water
Pour 7 cups (1.7 liters) of water into a large saucepan and bring it to a boil. Then, take it off the heat.
Step 2. Add sugar and tea bags
Pour ½ cup (100g) of sugar into the boiling water and stir until it dissolves completely. Once dissolved, add the 4 tea bags.
Step 3. Let the tea cool
Let the tea rest and wait for it to come to room temperature. Afterwards, remove the sachets and throw them away.
Step 4. Mix the tea and bottled kombucha
Once the sweetened tea has cooled, pour it all into a large, clean jar. Then add 1 cup (250 ml) of unflavored purchased kombucha. If a small SCOBY is forming in the kombucha bottle you purchased, be sure to put it back in the jar.
- If you have a "child" scoby in the jar, it will grow up and turn into a "mother" scoby.
- Don't worry if there is no SCOBY in the bottle, as it will still develop in the jar.
Method 2 of 3: Get the SCOBY developed
Step 1. Cover the jar
After mixing the kombucha and the sweetened tea, cover the jar by layering a few pieces of cheesecloth, coffee filters or paper napkins. Then, take a rubber band to secure the lid securely to the rim of the jar.
Step 2. Store the jar in protection from direct sunlight
Put it in a cupboard or corner away from the sun's rays. Furthermore, the room temperature should be around 21 ° C on average.
Direct sunlight can hinder SCOBY development
Step 3. Store the SCOBY for 1-4 weeks
Keep the jar unopened for 1 to 4 weeks, checking it a couple of times a week.
- Towards the end of the first week, bubbles should form on the surface of the liquid, which will subsequently be replaced by a slight whitish patina.
- When development is complete, the SCOBY should be approximately 6mm thick.
Step 4. Remove the SCOBY
Once it has become opaque and has acquired a thickness of about 6 mm, it will be ready to be used. Remove it and use it to make kombucha.
- Throw away most of the liquid you used to make the SCOBY, as it will have a rather sour and intense taste. Save about 1 cup (250 ml) in case you plan to use it to make kombucha.
- If the SCOBY starts to mold or smell rancid, it is likely that harmful bacteria are forming, so you should throw it away and start over.
Method 3 of 3: Using the SCOBY to Make Kombucha
Step 1. Heat 6 cups (1.5L) of water
To start making 2 liters of kombucha, pour 6 cups (1.5 L) of water into a saucepan. Remove it from the heat once it has almost come to a boil.
Step 2. Add sugar and tea bags
Pour ½ cup (100g) of sugar into the boiling water and stir until dissolved. Then, steep 4 tea bags.
Step 3. Let the tea cool until it reaches a temperature of 24 ° C
Let the tea rest and wait for it to cool down to this temperature. If you want it to have a more intense flavor, leave the sachets in the water until completely cooled. If you prefer a milder flavor, remove them after about 10-15 minutes.
Step 4. Remove the sachets and add the starter
Once the tea has reached 24 ° C, remove the bags if you haven't done so already. Pour the sweetened tea into a large, clean jar, then add 1 cup (250ml) of the starter you created while making the SCOBY. If you have thrown away all the starter, replace it with 1 cup (250 ml) of distilled white vinegar.
Step 5. Add the SCOBY you have prepared
Carefully drop it into the jar. The culture should float to the surface and cover the liquid.
Step 6. Cover the jar
Place a coffee filter or piece of cheesecloth over the opening of the bowl and secure it with a rubber band.
Step 7. Let the kombucha rest for 1-3 weeks
Place it in a cupboard or kitchen area where it won't be exposed to direct sunlight. It should settle at a temperature between 20 and 30 ° C. Do not pick it up and do not shake it during the development phase.
If you prefer kombucha to have a sweeter taste, let it sit for only a week or a week and a half. Instead, let it rest for 2 or 3 weeks if you prefer a stronger and more acidic taste
Step 8. Serve the kombucha and leave the SCOBY in the jar
When it comes time to serve the drink, remove most of the liquid from the bowl. Leave only the SCOBY and about 1 cup (250 ml) of liquid in the jar. You can reuse the culture and starter to make kombucha again.
If you're not going to drink it all, pour it into an airtight bottle and put it in the fridge
Advice
- To prepare kombucha it is preferable to use glass bottles. Do not use plastic: this material could release chemicals that would interfere with the development of the crop.
- Carefully remove the SCOBY from the bottle to prevent it from breaking.
