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How to Make SCOBY Fruit Leather

3/18/2020

4 Comments

 
If you brew kombucha regularly, it is inevitable that you will reach a point when you have  too many SCOBYs to know what to do with.

One of my favorite things to do with my extra kombucha SCOBYs is to make them into this probiotic rich dessert!

You DO need a dehydrator to make this recipe successfully. I invested in an excalibur and love it, but any  brand of dehydrator will do.
Kombucha SCOBY fruit leather  and person smiling
Strawberry kombucha SCOBY fruit leather in a blender
Strawberry kombucha SCOBY fruit leather
Strawberry kombucha SCOBY fruit leather
Ingredients:
  • 2 cups fruit such as strawberries, pineapple, blueberries, mango, peaches, or pears
  • ¼ cup sugar
  • 2 cups pureed SCOBY
  • Optional: 1 tsp herbs or spices
Instructions
  • Combine the fruit and sugar in a medium saucepan.
  • Cook over medium heat, stirring frequently, until the fruit and sugar are totally broken down and combined (about 10 minutes)
  • Let fruit mixture completely cool.
  • Puree two cups of SCOBYs in a high speed blender. ( I have a vitamix)
  • Add fruit mixture and blend again until ingredients are throughly combined and have the texture of apple sauce. 
  • Spread the mixture onto parchment paper in a layer about ¼ inch thick.
  • Set your dehydrator to the lowest setting (95–110°F  or 35– 43°C) and dehydrate for 12 to 36 hours.
  • Once the mixture is dried and no longer sticky, gently remove from the parchment paper.
  • If the leather is difficult to remove from the parchment paper, stick it in the freezer for 10 to 15 minutes; then peel off.
  • Cut the leather into strips or fun shapes. Store in an airtight container or plastic bag at in the refrigerator.
  • They do not expire, but might dry out over time.
4 Comments

Article in BobCut Magazine!

3/9/2020

0 Comments

 

How a SCOBY Named Sheila Changed My Life.

I wrote a guest article for BobCut Mag all about how brewing kombucha changed my life check it out here!
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0 Comments

Kombucha Salad Dressing

3/8/2020

2 Comments

 

Is your kombucha too tart? Not to worry, you can make probiotic salad dressing!

Super fermented kombucha has an excellent place in the kitchen! Whether your tart brew was accidental or intentional, making kombucha salad dressing is one of the best ways to put your extra fermented kombucha to good use.

You can make a powerful kombucha vinegar by simply allowing a batch of Kombucha to ferment until all of the sugar is consumed. This usually takes at least 6-10 weeks. Alternatively I have used regularly brewed kombucha in these recipes and have had good results. If I have a mildly fermented kombucha, I will just add 1-2 tsp of lemon juice or apple cider vinegar to sour it up!

Enjoy some of my favorite kombucha salad dressing recipes below and know that you can replace the vinegar in any salad dressing recipe with kombucha vinegar.
Orange Kombucha Vinaigrette
-1/4 cup extra virgin olive oil
-1/4 cup kombucha vinegar 
 -2 tbsp freshly squeezed orange juice
-1 shallot, minced 
-1/4 tsp orange zest
-1 tbsp fresh thyme, minced  
-1/8 tsp of salt, add more to taste 

​Combine olive oil, kombucha, shallot, salt, herbs and juice in a small bowl and whisk together. 
Picture
Mustard Kombucha Dressing
-1/4 cup extra virgin olive oil
-1/4 cup kombucha vinegar 
-1 tablespoon dijon mustard (I like Annies)
-2 tsp dried or fresh herbs (thyme, rosemary, parsley, sage, oregano), minced.
-1 clove garlic minced or 1 tsp garlic powder
-1/8 tsp of salt, add more to taste 

​Combine olive oil, kombucha, salt, garlic, mustard, herbs and juice in a small bowl and whisk together. 
Picture
2 Comments

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  • Home
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