I started making Kombucha about a year ago. Since then, I have given away about 4 mothers and have grown many more. I started making a Scoby Hotel for all the extra mothers. I found that my Kombucha was getting too strong and sour. This was a result of having too many scobies in the batch and not cleaning out the yeast sludge. After a while you will notice murky liquid at the bottom of your container. This is from the build up of yeast. I cleaned my Kombucha by pouring out this sludge and then pouring in clear mature Kombucha. The results were yummy sweet tasting Kombucha. I will have another post in the future on what to do with the “sludge” from the bottom of your Kombucha.
With the extra scobies you can make crunchy scoby treats. Your dogs will love them if you don’t like the taste of them.
Take out a few of your extra scobies and cut them into slices. They turn paper thin so you don’t really need to cut them into thin slices. 1/2 inch is fine.
Lay them out on your dehydrator tray and turn on your dehydrator to the veggie setting. (125 degrees F.) They should be dry in about 1-2 hours
They turn paper thin and look like stained glass. They have a nice sweet tart flavor to them.
It is a nice treat for you and your best friend.
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