Dr Strangegoob Or: How I learned to stop worrying and love the Scoby
S.C.O.B.Y Symbiotic Culture of Bacteria and Yeast This was a term I had never heard of until around 6 months ago when Kombucha had begun to be brewed in this house. It's a fairly simple process, breakfast tea is brewed for a couple of hours in a cauldron then allowed to cool. A small glob of bacterial yeast is placed in the batch once it has entirely cooled. The cauldron is covered by a cloth and allowed to ferment for a number of weeks. Over this time a Scoby starts to form and the Kombucha gets stronger. Each layer of Scoby takes around 10 days to form on top of each other creating a 'Scoby hotel'. The batch of Kombucha gets replenished and filtered with juice in separate batches but the Scoby always grows. After 4 months of this batch continuing to grow to around 10 Scoby layers we decided, let's find a way to eat this thing. Recipe for Scoby Calamari It's a recipe that has been referenced a couple of times before in obscure blog posts but not with great succe...