How do I obtain or grow a SCOBY for making kombucha from scratch?

Question

Find out how to obtain or grow a healthy kombucha SCOBY from scratch. This guide provides step-by-step instructions for creating your own mother culture.

Answer 1

You can obtain a SCOBY (Symbiotic Culture Of Bacteria and Yeast) by purchasing one online or from a local kombucha brewer, or you can grow your own from a bottle of raw, unflavored kombucha.

Detailed Explanation:

Growing your own SCOBY requires patience but is a cost-effective method. Here's how:

1. Gather your supplies: You'll need a bottle of raw, unflavored kombucha (make sure it says 'raw' and contains live cultures), 1 cup of white sugar, 7 cups of distilled or filtered water, a clean glass jar (at least 1 gallon), a breathable cloth cover (like cheesecloth or a coffee filter), and a rubber band.

2. Prepare the sweet tea: Boil the water and dissolve the sugar in it. Let the sweet tea cool completely to room temperature. This is crucial, as hot tea will kill the kombucha cultures.

3. Combine ingredients: Pour the cooled sweet tea into the clean glass jar. Add the bottle of raw kombucha. The kombucha acts as a starter culture and provides the initial bacteria and yeast needed to form the SCOBY.

4. Cover and wait: Cover the jar with the breathable cloth and secure it with a rubber band. This allows air to circulate while preventing fruit flies and other contaminants from entering.

5. Ferment: Place the jar in a dark, room-temperature location (ideally between 68-78°F or 20-26°C). Avoid direct sunlight. Let it ferment for 1-4 weeks. You should start to see a thin, translucent film forming on the surface of the liquid. This is the beginning of your SCOBY.

6. Check the SCOBY: As the SCOBY grows, it will thicken and become more opaque. The time it takes to form a usable SCOBY depends on the temperature and the strength of the starter kombucha. A SCOBY is ready when it's about ¼ inch thick and has a slightly rubbery texture.

Pro Tip:

Be patient! SCOBY growth can be slow, especially in cooler temperatures. Avoid disturbing the jar during the fermentation process. Also, don't be alarmed by brown stringy bits floating in the liquid; these are yeast strands and are a normal part of the fermentation process.