Kitchen experiment update...

[alexpgp]

The formation of a scoby layer in non-refrigerated, clear kombucha seems to not have been a fluke, as I set out two 32-oz. canning jars with clear liquid from the last batch, and both have developed scobys. This would suggest that the commercial kombucha I've been buying has been treated somehow (pasteurized?), because it will not form a scoby on its own if left to rest.

Back at the beginning of the month, I put a "baby" scoby into a jar with some ready-made Lipton Green Tea. Since then, it has developed into a "textbook" scoby, looking something like a jellyfish with a more solid portion floating near the surface and a diaphanous "skirt" hanging down into the liquid.

One thing that puzzles me is the stated requirement for sugar to be available to the scoby, because the Lipton product I added was artificially sweetened, and thus contained no sugar! Then again, there may have been enough sugar in the liquid that I added to the Lipton tea along with the scoby to keep things going to this point.

I tasted the result a little while ago and it seems quite good, even warm. I poured about half, though, along with the scoby into about 3/4 of a gallon of the Lipton "ordinary" (orange pekoe?) ready-made tea product, which is sweetened with high-fructose corn syrup. I am curious to see what develops, though the answer to that question will probably come at about the time Galina returns from her trip.

In other news, the kefir grains are - as expected - growing in size with each round of new milk. I estimate the grains have doubled in size since I acquired them, and they manufacture kefir in quantities greater than I am reasonably capable of consuming in the same time period. I'm going to have to research methods of storing these kefir grains in an inactive state (that, or go the other way and examine the idea of trying to manufacture and sell the stuff, which I do not currently believe to be a viable option).

Cheers...

Comments

[velvet-granat.livejournal.com]

I've found that the best way of storing kefir grains in the long term is putting them in a small ziplock bag, sealing it tightly, then putting the bag into a sealed plastic container and shoving it all into the freezer. The container is important, otherwise your ziplock might get thrown out by unsuspecting members of the household :-)

As for storage time - last time I got fed up with making kefir and froze the grain, they sat frozen for about 10 months. I thought they died, but a couple of "recharges" with milk revived them perfectly.

You can also eat them. Odd texture, but with honey they are not too bad, kind of like bakers cheese.

[alexpgp.livejournal.com]

Thanks for the info.

Cheers...

[love337.livejournal.com]

So when are you going to open up shop in Pagosa?

[alexpgp.livejournal.com]

Ain't. Gonna. Happen.

Cheers... :^)