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How to Make Kombucha Scoby

by Lindsay Cotter · 02/28/2014

Over this past year I’ve written a few guest posts about the benefits of Kombucha. You all know I love it! And I could talk about it all the live long day! It truly has been a gut lifesaver to me.

Kombucha.jpg

What I didn’t realize is that I never really finished my “how to make a scoby” post and I was receiving a lot of questions about how to go about it.

But what is a SCOBY you ask?

Great question. Scoby stands for Symbiotic Culture of friendly Bacteria and Yeast. This culture metabolizes the sugar and organic tea (that use to make one) and that resulting in your KOMBUCHA beverage. A drink that contains billions of probiotics, vitamins such as B, C, amino acids and enzymes.

So today I thought I’d write out all the step by step SCOBY making process and then let you ask questions. It can seem a bit daunting at first, but trust me, it’s easier than it sounds. Plus once you have a scoby, your pretty much set to keep brewing!

how-to-make-a-scoby_thumb

Growing a Mother Scoby:

Source: Paprika

  • First

    -select a bottle of plain or ginger flavored kombucha. I usually go with Original GT Kombucha or Gingerade. It must be a RAW brand.

kb

Try to find on that has extra “culture.” Meaning,l lots of yeasty floating objects in it. and it must be raw.  You will need to use about half the bottle, so feel free to drink some of the kombucha but least the stringy sediment in the bottle.  And you must let it reach room temp before using.

Note: DO NOT USE ANY METAL when doing this. It will harm the yeast. I use plastic, wood, or glass cooking utensils.

  • Second

    – make the first round of kombucha food.

In a small saucepan, bring 1 cup water to boiling. Add two tablespoons sugar, and return the liquid to a boil until the sugar is dissolved. I used cane sugar or turbinado sugar.

Turn off the stove and then add one bag of organic black tea (or a tablespoon of loose-leaf) and let the mixture cool at room temperature until it no longer feels the warm (very important). Also NOTE: Organic tea works best. NOT earl grey or English breakfast though as they have a slight bit of oil to it.

The one below is from Swanson vitamins.

  • Third-

Remove the tea bag or strain the tea. Pour all the contents of the at room temp kombucha bottle into the sugar-tea blend. —

    • Your sediment from the saucepan , the half-cup of kombucha liquid, and the stringy things (these will turn into the kombucha mother!), and put it all in a glass quart or pint jar. Cover the jar with a cloth/towel and a rubberband to keep bugs out. Then place it in a warm, dark, safe spot.

Note: that the kombucha liquid is needed to keep the mixture propelry acidic. If the liquid is not acidic, mold will grow.

  • Fourth

    —> now you must learn patience. WAIT

Keep an eye on your kombucha jar. In a few days or a week, it should star to grow a thin film over the top. The film will thicken and become the kombucha mother. If any mold appears, then just start over. When the film gets to be about an 1/8 of an inch thick, you’ll need to give it another little more kombucha food.

After waiting a week….

mother-scoby-getting-bigger.jpg

Fifth:

Feeding time—> Kombucha food:

This time, make a quart of tea. Heat four cups water to the boil, add 1/3 cup sugar, and steep with 2 organic tea bags or 2 tablespoons black tea. When the liquid cools completely, remove the tea. Gently place the baby kombucha scoby and all the liquid sediment in a larger glass jar or bowl with the tea. Cover it tightly and watch it carefully.

The kombucha mother should grow significantly over the next 10-14 days. Once it reaches 1/4 to 1/2 inch in thickness, you can brew.

scoby

See my COTTER brew tutorial here.

homemade-kombucha.jpg

 

Feel free to email me with questions or leave comments below. And please let me know if you give it a whirl!

p.s. here’s a great SCOBY cheat sheet from Kombucha Kamp. Guard it with your life! Haha.

golden-rules-of-brewing-kombucha_thumb.jpg

 

Have you made Kombucha before? If not, here’s your chance!

Cheers,

LC

p.s. Check out Kombucha Kamp for lots more info on Brewing or if you’d like to buy a starter kit. But if you stick around the next few weeks, you just might win one when I host a starter kit giveaway!

 

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Categories: Drinks Tags: kombucha, scoby

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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  1. Kara Mathys @Wellnessgrit says

    01/29/2019 at 4:12 AM

    I tried this Kombucha scoby for the super bowl party and it was a crowd favorite. Thanks in advance and also for sharing 😉

    Reply
  2. Julia Kruz says

    07/24/2017 at 4:06 PM

    Awesome photos, interesting article. Kombucha scoby is something new for me. Thx a lot for understanding all process!

    Reply
  3. Forkandbite says

    07/25/2015 at 12:06 PM

    Lindsay! Love love love your recipe. Started my mother 5 days ago and she is growing strong. Best starter tutorial I have ever used, shared your recipe on my food blog. TOO GREAT NOT TO SHARE! Can’t wait until my mother is the appropriate size to start brewing!

    Your awesome girl! Have a great day

    Reply
  4. Pennie says

    07/06/2015 at 7:57 AM

    I grew a scoby for a bottle of Kombucha, for 15 Days. It was about 1/3 ” thick. It was mostly a ruff looking opaque looking disk. I feed it, thinking I could drink some in two weeks. After thinking about it a little, realize I don’t have a baby, just a mother scoby. So after 3 days, I dipped a cup in the mother to retrieve a cup of the liquid, placed it in another jar and feed it with the cooled tea (a organic tea and a black tea and 1/2 cup of organic sugar). Smaller jar was covered and rubber banded. My question is will I be able to drink this batch by removing all of the liquid except for a cup, add the feeding solution until it fills up the container and flavor it with crystallized ginger…how much ginger should I use? And am I feeding the scoby’s correctly? Should I be doing other things to build a scoby hotel?

    Reply
    • Cotter Crunch says

      07/06/2015 at 9:04 AM

      just sent you an email! xxoo

      Reply
  5. Olivia says

    09/29/2014 at 2:05 PM

    So I forgot about my Scoby, it’s been growing since August 12, I just found it, it looks great, the SCOBY is about 3″, because it sat so long is it still safe to use. I see no spots of mold or anything, it smells exactly like it did the day I started growing it.

    Reply
    • LCCotter says

      09/29/2014 at 2:21 PM

      should be just fine to use! i’d feed it a little start tea though. Keep me posted

      Reply
  6. Olivia says

    08/12/2014 at 1:35 PM

    And since it was bad, I just used the whole bottle, I assume that is ok as well? And most definitely!

    Reply
  7. Olivia says

    08/12/2014 at 1:31 PM

    I misread the due date on my bottle of kombucha, it said 10/6/14, I thought that was October, but after the eruption upon opening it, I realized it must have been June. Is it ok to use for the SCOBY?

    Reply
  8. Olivia says

    08/12/2014 at 11:00 AM

    I’m attempting this today as my day off treat! But I am confused, at one point it says “a half bottle”, then the third step says “pour all the contents”
    But later in the third step it mentions 1/2 cup of kombucha liquid as well. So I’m a little confused?! Help please, lol 🙂

    Reply
    • LCCotter says

      08/12/2014 at 11:43 AM

      half bottle is the correct amount. I meant to say 1/2 bottle not cup. Does that make sense?

      Reply
      • Olivia says

        08/12/2014 at 11:56 AM

        Yes, thanks so much for getting back to me. I’m so excited!!

        Reply
  9. Lauren @ Fun, Fit and Fabulous! says

    03/02/2014 at 11:08 PM

    So cool to see a step by step guide! I love Kombucha, but never thought of making it myself.

    Reply
  10. Cassie says

    03/02/2014 at 11:01 PM

    This is so cool.. I wish I had the patience to make kombucha. I guess it’s one of those things I just need to DO instead of think that I don’t have enough time to ever try doing!!

    Reply
  11. Abby @ BackAtSquareZero says

    03/02/2014 at 5:05 PM

    I’ve actually never even tried it, I’m a bit scared of the floating stuff.

    Reply
  12. Krysten Siba Bishop (@darwinianfail) says

    03/01/2014 at 9:05 AM

    Thank you for posting this! I have been wanting to make my own, but had no idea how! You are the BEST!

    Reply
    • LCCotter says

      03/01/2014 at 3:12 PM

      yay! keep me posted!

      Reply
  13. Amanda @ .running with spoons. says

    02/28/2014 at 10:14 PM

    … You make it veeeeeeeery tempting. I’ve been wanting to try this forever, but the only thing that freaks me out is that I’ll do something wrong and end up giving myself food poisoning. Like… how do you know if it’s molding if the whole thing basically looks like gooey mold? 😯

    Reply
    • LCCotter says

      03/01/2014 at 7:21 AM

      oh you won’t! i promise. It’s just intimidating, but don’t let it!

      Reply
  14. Giselle Schroer Schroer says

    02/28/2014 at 7:18 PM

    I’m so glad you posted this! I ordered a scoby but my first batch was horrible and the second got mold 🙁 So maybe if I made my own I’d have better luck!

    Reply
    • LCCotter says

      03/01/2014 at 7:23 AM

      well keep me posted if you do! k?

      Reply
  15. Christine @ Love, Life, Surf says

    02/28/2014 at 6:55 PM

    Oh I love this! How about lots of yoga for kombucha and healthy bites?

    Reply
    • LCCotter says

      03/01/2014 at 7:22 AM

      done and done! i really think this would be a great exchange in Hawaii though. 😉

      Reply
  16. Jody - Fit at 56 says

    02/28/2014 at 6:37 PM

    Ummmmmmmmmmmm, well you know me & well, if you make it, I will try it! 🙂 I know many others out there are doing a happy dance about this post though! 🙂

    Reply
  17. Kierston says

    02/28/2014 at 4:44 PM

    This process makes me think of my feeding and reactiving my sourdough levain 🙂 You have to take care of it, in order for it to grow…and by taking care of it, it will grow to be strong. Much like we, as beings <3

    Reply
    • LCCotter says

      02/28/2014 at 5:05 PM

      oh it totally is!! no wonder we are on the same NURTURING page.

      Reply
  18. Natalie says

    02/28/2014 at 4:43 PM

    I love me some kombucha. I drank the Gingerberry this morning on my drive into work.

    Reply
  19. Heather @ Better With Veggies says

    02/28/2014 at 2:48 PM

    At some point I want to make my own again, so this post is one I’ll have to come back to!! 🙂

    Reply
  20. char eats greens says

    02/28/2014 at 2:09 PM

    It definitely intrigues me to try doing this myself. Although I LOVE Rise kombucha. I think what I love about them is that the scoby is never in their drinks, so I definitely couldn’t use their beverages to try! I actually have a GT chia kombucha in my fridge right now, so that won’t cut it either haha.

    No, but, seriously. I should try this, this year. Thanks for the tutorial 😉

    Reply
    • LCCotter says

      02/28/2014 at 2:44 PM

      do it! and keep me posted. K?

      Reply
  21. Laura @ Sprint 2 the Table says

    02/28/2014 at 2:09 PM

    I bought mine, but had read up on DIY before. It’s such a cool process! The thing that has surprised me is how it’s changed/gotten better as it ages. Mine is much more effervescent now.

    Reply
    • LCCotter says

      03/01/2014 at 7:24 AM

      totally!! have you made a scoby yet? that will really test your patience. ha! Which i had none of

      Reply
  22. Christa @ Edible Balance says

    02/28/2014 at 1:52 PM

    Do you know how long a scoby lasts in the fridge?? I tried making some back in October, and still have the scoby in the back of my fridge :-/ I’d like to try it again!

    Reply
    • LCCotter says

      02/28/2014 at 2:45 PM

      hmmm, i never recommend them in the fridge because it’s hit or miss if they would come back to life. But set it out at room temp, add a little at room temp plain kombucha and see if it thickens over a few days. If it does, then go for it!

      Reply
  23. Brittany @ Delights and Delectables says

    02/28/2014 at 1:39 PM

    You know I’m so going to do this!!!

    Reply
  24. Katie says

    02/28/2014 at 1:17 PM

    I really need to make some since my kombucha habit is a little bit out of control 😉 Thanks for the detailed post!! x0

    Reply
  25. Megan (The Lyons' Share) says

    02/28/2014 at 10:53 AM

    OK, I admit that I’m a little bit freaked out by doing this, but it’s something I’ve always wanted to try! Thanks for the info – bookmarking to try it eventually!

    Reply
  26. Katie says

    02/28/2014 at 10:27 AM

    I have a SCOBY that has been in my fridge for almost a year since the last time I brewed some up. I’ve been having gut issues again lately though, so thanks to this post, I’m reminded that I need to brew some more up!

    I always forget though – green tea works also, right?

    Reply
    • LCCotter says

      03/01/2014 at 7:28 AM

      gut issues? what’s up? let me know if you need any venting! Green tea works, but it has to be plain. Not the fancy green tea, like the zen.

      Reply
  27. Hannah says

    02/28/2014 at 9:38 AM

    Oh thank you, thank you! My husband just got into brewing beer and he said he would make me a batch of kombucha, but I might just want to do it myself. This post got me all pumped up!

    Reply
    • LCCotter says

      03/01/2014 at 7:29 AM

      awesome! keep me posted!

      Reply
  28. Alysia @ Slim Sanity says

    02/28/2014 at 9:36 AM

    I’ve never tried Kombucha ever, actually! Crazy?

    Reply
  29. misszippy says

    02/28/2014 at 9:33 AM

    This would be a fun project to do with the kids–making a great drink AND learning at the same time!

    Reply
  30. Holly @ EatGreatBEGreat says

    02/28/2014 at 9:18 AM

    Nope, never made kombucha before, but I love the step by step process. Thanks for sharing and have an awesome weekend!

    Reply
  31. Heather (Where's the Beach) says

    02/28/2014 at 8:59 AM

    Can you believe I’ve never tried kombucha? There, I said it …

    Reply
  32. Cara's Healthy Cravings says

    02/28/2014 at 8:40 AM

    This is great! I always had in my mind that I needed to buy a special scoby from somewhere. I have to admit though, I am still a little scared to give it a go…even though you make it sound quite easy!

    Reply
  33. Maureen says

    02/28/2014 at 8:32 AM

    Ever since my IBS flared up, I have been drinking one kombucha a day and they are expensive! But that’s because I buy the GT brand, which I think is the best. I looked at some other brands and I am not kidding you that the ingredients list had over 10 things in them, including “natural flavor.” OMG!
    I think I might take this project on over summer break when I have much more time. 🙂

    Reply
  34. Meg @ A Dash of Meg says

    02/28/2014 at 7:51 AM

    NO WAY! My friend and I were just talking about this yesterday!!!!!!!!! She has one going with this exact method! LOVE IT

    Reply
  35. Sarah Kay Hoffman says

    02/28/2014 at 7:45 AM

    You KNOW I love this. I’m a home makin’ Kombucha-er just like you. I have like 6 Scobys currently. I might need to throw a couple:)

    Reply
    • LCCotter says

      02/28/2014 at 8:26 AM

      another reason we should live closer! 😉

      Reply
  36. Taylor @ liftingrevolution says

    02/28/2014 at 7:40 AM

    I’ve always wanted to know how to do this! Okay it’s going to happen!

    Reply
  37. Angela @ Eat Spin Run Repeat says

    02/28/2014 at 7:36 AM

    This is definitely on my bucket list for the year!!! I love kombucha but haven’t tried making my own yet because, like many others, I’m scared I’m going to poison myself! I’ll definitely be coming back to this post though. 🙂

    Reply
  38. Sara @ LovingOnTheRun says

    02/28/2014 at 7:34 AM

    Someday I want to try this…when I feel brave! 🙂 Thanks for sharing friend!

    Reply
  39. Tiffany @ The Chi-Athlete says

    02/28/2014 at 7:29 AM

    Interesting stuff, and I think Harry would love it! The fact they’re called the “mother” and the “baby” freaks me out, but I can rename it when I do it (i.e. “Bonnie” and “Clyde”). <3 Happy Friday, friend!

    Reply
    • LCCotter says

      02/28/2014 at 7:38 AM

      haha i know. not sure why they say that

      Reply
  40. Laura @ Mommy Run Fast says

    02/28/2014 at 7:25 AM

    Saving this to try… it’s on my to do list!!

    Reply
  41. Linz @ Itz Linz says

    02/28/2014 at 7:24 AM

    someday i’ll attempt this….. someday!

    Reply
  42. Liz @ I Heart Vegetables says

    02/28/2014 at 7:07 AM

    Haha one of my friends gave me a scoby but I was too scared to do anything with it! I was afraid I was going to mess it up and poison myself 😉

    Reply
  43. Jennifer Hudy says

    02/28/2014 at 6:58 AM

    The thought of it molding grosses me out and makes me scared to try..! Eek!

    How do you know if it’s mold and not just the happy film that it should be?

    I think I may try..!

    Reply
    • LCCotter says

      02/28/2014 at 7:19 AM

      the mold is a dark color. You will totally notice. But i can walk you through if you want. 😉

      Reply
  44. Maryea {happy healthy mama} says

    02/28/2014 at 6:56 AM

    No, I’ve never made Kombucha. My dad did when I was growing up–at least I think he did. He had a big mushroom thing to make his–is that the same? All I know is when I first tasted Kombucha my first thought was, “this is Dad’s ‘mushroom tea’!” which is what we called it.

    Reply
  45. Tara Newman says

    02/28/2014 at 6:17 AM

    Honestly, I can’t but I really want to…love Kombucha. Maybe this is a craft we can do at our Sherpa Wife play date 🙂

    Reply
    • LCCotter says

      02/28/2014 at 7:20 AM

      oh it’s a date!

      Reply
    • Kim K says

      03/03/2014 at 1:28 PM

      I am with you Tara. I just can’t.

      Reply
  46. Tina Muir says

    02/28/2014 at 6:06 AM

    So awesome! Know I really understand the process so I can actually know what it is….yes, I was unsure before 😛 Thanks for the step by step Lindsay! You are a woman of many talents 🙂 Have a wonderful weekend!

    Reply

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Lindsay Cotter of Cotter Crunch

Hi, y'all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten Free eating. I love creating delicious nourishing food that anyone can enjoy.

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