Kombucha

[Holding Pattern]

Does anyone here grow kombucha? We've recently started and absolutely love it. It's a wonderful drink/pet. Just wondering who also likes making their own kombucha.

[Grainlady]

I like it in the summer and find it a nice refreshing beverage, but don't make it during the colder months. I have a friend who LOVES the stuff. I'd also add, you may want to stock-up on any bargains you find on sugar. I read the other day that there may be a sugar shortage (which means prices would probably go up) and it takes a LOT of sugar to make kombucha.

Kefir (and the whey drained out of kefir) is our preferred fermented "drink". I also use kefir grains to ferment fruit juice.

[Holding Pattern]

ok that does it... I have to try kefir. Although it would have to be water kefir...the descriptions of thick milk don't sit well... but I've also read that water kefir is very hard to make/culture. Any words of advice?

[Grainlady]

ok that does it... I have to try kefir. Although it would have to be water kefir...the descriptions of thick milk don't sit well... but I've also read that water kefir is very hard to make/culture. Any words of advice?

Before I start on kefir...
What kinds of tea are you using? Have you tried green and white tea, as well as black? White tea is VERY nice, but expensive, so save it for a celebration treat.

"Thick milk" - kefir is more-or-less like buttermilk. You can allow it to ferment past a liquid state to something that resembles plain yogurt. The curd usually separates quite noticeably from the whey when this happens. You can stop fermentation at any time to get the type of kefir you need/want - just a mild liquid, or a thick curd.

Drain the thick curd (which separates the whey from the curd, similar to making yogurt cheese) and depending on how long I drain it, I'll get a different texture and use it for plain yogurt, cream cheese, or sour cream - as well as a replacement for buttermilk. No matter how thick the kefir is, once you shake the jar the fragile curd will break up and the mixture will liquefy.

Water kefir grains are more difficult to work with than dairy kefir. I just made 7 cups of kefir the last 2 days. Our main use is in a smoothie with 100% fruit juice of some kind, and a few other "odd" ingredients. (I'm "known" for using an odd assortment of strange things - LOL - and a large assortment of bottles and jars in the refrigerator that people are warned NOT TO TOUCH!)

I use kefir in cooking and baking as well. I also use kefir, or whey from kefir, for lacto-fermented grains, when making lacto-fermented sauerkraut, as a source for making sourdough bread starter....

You might like fermented beverages, like Ginger Beer (which is much like ginger ale).

http://www.rejoiceinlife.com/recipes/probiotics.php

http://www.fermentedtreasures.com/kefirwc.html

[Judi Dial]

Does anyone here grow kombucha? We've recently started and absolutely love it. It's a wonderful drink/pet. Just wondering who also likes making their own kombucha.

Ok, what is it?

I love kefir, but I've NEVER heard of kombucha.

Please educate me!

TIA --

Judi

[Holding Pattern]

Kombucha is a scoby (symbiotic colony of bacteria & yeasts) It looks like a pancake or mushroom of sorts. You make a sweet-tea mixture, add the scoby, it ferments similar to kefir. Kombucha tastes sort of like apple juice although it smells vinegary.
All sorts of amino acids, probiotics, and more.

Give it a google for some great pictures. I struggled with the last batch, switched to a new container, more volume, etc. so new problems but I think we're all good and if all works out I may have some scoby's to give out.

[Dakinimind]

I've been brewing kombucha for a few years now. I love it! I discovered it shortly after I started working at Whole Foods Market...everyone drinks it.

I definitely feel a difference in my body. Drinking kombucha has drastically reduced the size of my pores. My skin looks "poreless" like it did when I was in my 20's (now in my mid-40s).

I usually use black tea and added flavored teas (chai & mango are especially nice) when I want something different. I am, however, trying a batch right now with smoked yerba matte.

If you know someone who works in the bar/food service industry, ask them to save one of the large olive/cherry jars (several gallons) for you. If not, I found a company online called "Uline." They sell 4 gallon sized jars for 12 dollars. They're perfect for the initial brewing with the scoby. I brew the last 6 days (scoby free) in single serving, old GT Kombucha bottles. Perfect for "grab & go."

Kombucha isn't for everyone, but it's definitely worth a try.

[Holding Pattern]

alright! so here's my question... after you bottle it, how do you keep the filament-y globules from growing? I just can't stomach them yet...

[Grainlady]

alright! so here's my question... after you bottle it, how do you keep the filament-y globules from growing? I just can't stomach them yet...

My friend, who gave me my kombucha, strains hers through a paper paint strainer. You can find them at most paint stores. You could also use a yogurt strainer or a permanent coffee filter - just avoid anything metal. But even when you strain it, there will be some particles that begin to grow while it's at rest in the refrigerator.

I understand having a "weak stomach" or being sensitive to unusual textures.....

[Dakinimind]

Holding Pattern...when you take out the scobie and bottle it, how long do you leave it unrefrigerated? If you don't want additional scobie growth during this period, make sure the bottle is filled to the top. That should inhibit any further growth. Also, only leave it out for 5 days after you bottle it. Then keep it in the fridge. Once in the fridge, the cold temperature and lack of sugar should retard any growth.