Kombucha is an ancient, traditional tea drink that is fermented, tangy, and with a bit of a cider taste. The tea drink is speculated to originally be from the areas in the Far East; China. The tea has been considered as an immortality tea, and this is mostly due to its extremely healing and nutritional goodness. It is packed with antioxidants and active enzymes that are beneficial for digestive and overall health; and an added benefit is that the tea has a wonderful taste too.
To prepare kombucha, you need to have one of the following kombucha making kits and the following ingredients:
- Starter Tea
- Glass jar
- Piece of cloth
Fermentation is the basis of making kombucha. Basically, bacteria and sugar are the major agents in kick starting the fermentation process. Scoby (Symbiotic Culture of Bacteria and Yeast), is the source of this bacteria. The scoby comes in a really gelatinous looking form, and stays afloat on the surface of the fermenting tea. The purpose of it floating is to protect the tea from any unwanted external bacteria. The tea you use will have to be pure, 100% tea. And, you will need at least 6 tea bags for every two litres of water you use. Then, the sugar will be essential for sweetening your tea, and about 200g of sugar will be enough for every 2 litres of tea.
To make the Kombucha tea, you can follow these four easy steps;
Boil your desired amount of water in a large saucepan i.e., 2 litres of water. Add your recommended number of tea bags to the boiling water, and then add the sugar. Stir well to dissolve fully. Set the saucepan aside and allow the tea bags steep. Remove the teabags after 30 minutes, and allow the tea to sit and cool.
Pour your sweetened tea and a measurement of starter tea into a clean jar.
Place your scoby on top of the mixture.
Place a piece of the muslin cloth over the lid of the jar, and secure with an elastic band.
Now, leave your Kombucha tea to ferment in a well-balanced temperature, away from direct sunlight.
Storing your Kombucha
After leaving your brew in the closed jar for about 10 days, it should be ready to be bottled up and put away. Get rid of the floating brown bits you might find by simply filtering into another clean jar. Store in bottles with sealable lids, and store in a fridge.
Making your own Homemade Cheese
If you are someone who needs cheese at home on a regular basis, you can have one of the best cheesemaking kits to prepare cheese at home. You can make a simple batch of farm-style cheese at home, and here are the easy steps to follow
- 1 gallon of milk
- ½ cup white vinegar
- 2 tsps. fine sea salt
Pour milk into a large kettle, and allow to boil at medium heat. Make sure to stir the milk frequently. Stir in the vinegar once the milk comes to a boil, and reduce the heat. Watch the vinegar cause the milk to separate into curds and whey, and add some more vinegar if this separation does not occur.
Pour the whey and curds mix into a colander lined with a layer of muslin cloth. Rinse the mix with cool water and then allow the whey to fully filter out. Next, sprinkle some salt or additional seasoning on the curds. Leave the curds in the muslin cloth and hang up for about 2 hours to remove any excess whey.
After this time, remove the cheese from the cloth and chop up. You can now store in your fridge for up to a week.
Published by Justin Jersey