How to Strain Kombucha (And Why You Should)

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It is entirely up to you whether or not you strain your kombucha. The pulpy particles floating in your kombucha are perfectly safe and taste nothing like the liquid in which they live.

Nonetheless, many individuals loathe their sticky feel, and even more like strained kombucha with the floating globs to be visually beautiful.

You have created new chances for yourself once your kombucha is pulp-free. The new leftover pulp, known as SCOBY, may be utilized in a wide range of endeavors, including cooking, skin care, handicraft, and composting!

In addition to making your kombucha more visually appealing and simpler to consume, straining your kombucha enables you to either work on fresh kombucha immediately or start a totally new project with your new component.

Why You Should

How to Strain Kombucha (And Why You Should)

The pulpy globs in certain kombuchas are known as infant SCOBYs, or symbiotic culture of bacteria and yeast, depending on the taste and what fruits and other components were used to make it. They are formed during the fermentation process when yeast digests the sugar from the fruit in your kombucha.

While it is typical for SCOBYs to grow and they are completely safe to consume and taste just like kombucha, some people may find their chewy texture repulsive. This is where the strain comes in!

A SCOBY is a cellulose mat that contains the bacteria and yeast cultures required to create kombucha from sweet tea. It is an essential component of your fermentation process. SCOBYs develop on the surface of the kombucha drink, adhering to the shape of the bottle, so they may be a variety of forms, sizes, and colors, but they often start off light tan and darken with time (see photos here).

SCOBYs are similar to the sourdough starters used in the early stages of manufacturing sourdough bread, but in the case of kombucha, they function as a barrier between air and liquid, protecting your drink from germs while boosting carbonation. SCOBYs in kombucha are known by a number of names:

  • The kombucha culture
  • The mother culture
  • The mother
  • The pellicle
  • The pancake
  • The mushroom

The primary SCOBY mat on top of the kombucha drink, or the mother, will replicate, giving birth to a kid. The SCOBY duplicate layer may or may not separate. It makes no difference to the status of your kombucha or the health of your SCOBY whether it is connected or not.

Straining SCOBYs and other kombucha fruit and yeast particles offers a number of advantages. Straining reduces the volatility of the brew and, if done before the second ferment, may minimize yeast, boost uniformity, and improve flavor.

If you are making kombucha for others, especially if you are unfamiliar with or detest kombucha, you should definitely filter your drink to prevent contaminating the batch.

Straining your kombucha drink will make it more appealing in general and simpler to digest for someone who has never tried it before or is sensitive to unusual textures.

Strained kombucha is also an excellent method to introduce people to kombucha or persuade kombucha skeptics to give it another go.

Furthermore, most people despise pulp in other fruit drinks, so considering how simple the procedure is, you may as well filter your kombucha unless you prefer the sensation of SCOBYs.

How to Strain

Depending on your space, drink, and materials, there are several methods to strain your kombucha. Here are a few tried-and-true ways for filtering kombucha:

  • Before the Second Ferment: A big household sieve, maybe in combination with a mesh cloth, can be employed. big sieves are ideal for the second fermentation stage of kombucha brewing since the apparatus only enables straining into a big basin. Pouring your kombucha into a bowl before bottling it will result in a loss of carbonation.
  • Before Bottle: Place a coffee filter over the bottles you want to use and strain the kombucha straight into them. When the filter does not fit securely over the bottle, this procedure may need the assistance of two individuals. It’s also excellent for smaller quantities.
  • or before bottling without losing any carbonation!Larger batches: For filtering your kombucha into any containers, a big funnel with a broad piece of mesh fabric is ideal. Because the narrow base of a funnel enables you to filter kombucha into almost any container, this technique may be utilized during both the second and third fermentations.

Alternatives to Straining

If you are unable to strain your kombucha for any reason, there are strategies to reduce the formation of baby SCOBYs throughout the fermentation phase. However, since SCOBYs are an indication of a good fermentation, it is difficult to completely exclude them.

Using bottled fruit juice, which is more refined and pulp-free, is the simplest strategy to reduce SCOBYs. Your kombucha will be clearer and will include less baby SCOBY.

The disadvantage is that store-bought fruit juice may have the following effects on your kombucha:

  • It causes the second fermentation of kombucha to take longer.
  • It may cause odd flavors
  • It may keep the kombucha from fizzing

Because bigger brewers utilize yeast inhibitors or pasteurize their beverages, store-bought kombucha is devoid of pulp and SCOBYs. Commercial kombucha vendors use artificial methods to make their beverages sans pulp.

What to Do with SCOBYs

You may perform a number of things with the SCOBYs you made with kombucha and extracted by straining:

  • It’s delectable! It does not have nutritional value, but the rubbery globs may be used to make fruit leather, gummies, jerky, parfaits, sweets, jello, soups, dog treats, dressings, vinaigrettes, and smoothies. Given the flavor of SCOBYs, the recipes often have a fruit theme and vary in complexity, cook time, and the quantity of extra ingredients required.
  • Composting SCOBY is the simplest method to recycle it. Plants like the vitamin B in SCOBY, so it will benefit your garden as well, stimulating stronger and quicker development in your plants. It is essentially free fertilizer, but it may also be buried in your backyard or put to your compost if you do not have any plants that would benefit from it.
  • Because SCOBYs are an essential component of producing kombucha, you may share yours with others who brew. There are two primary methods for transferring a SCOBY. Remember to keep temps temperate whether you are giving it or just traveling with it. The first method is to use a baggie or two, however SCOBYs cannot come in touch with plastic for more than a day. The second technique is to use a glass jar with a cover, such as a mason jar, to ensure that your SCOBY does not suffocate.
  • It may be employed in future brewing, particularly for experimental tastes that you are uncertain about.
  • With coffee grounds, SCOBY works as a face mask on its own! Simply combine a large proportion of sugar or coffee grinds with coconut oil or cocoa butter to make a scrub. Unflavored kombucha or SCOBYs, rose water or orange blossom water, and a tiny spray bottle may be used to make toner. It’s a good idea to store the toner in the fridge to keep it extra cool.Face masks, body scrubs, toner, and soap may all be made using SCOBYs. Other components that may be added include kombucha juice, honey, orange blossom water, rose water, activated charcoal, green tea, granulated sugar, brown sugar, and
  • Some believe you may give them to pets like dogs, chickens, goats, and horses if you don’t add any hazardous flavorings. As previously stated, SCOBY may be used to make dog food and treats. Kombucha and SCOBY have been shown to be particularly successful in combating worms and tumors in both cats and dogs, as well as acting as a digestive aid and energy booster. All it takes is SCOBY and chicken base to make SCOBY snacks that are high in probiotics and vitamin B.
  • Dried SCOBY may be used as a dog chew toy. It is also quite simple. Simply dry out an old SCOBY and spread it with peanut butter. Your dog will go insane. The chew toy is completely safe to consume and even good to your dog’s health. It’s both a fun toy and an extremely nutritional food in one!
  • Baby SCOBYs and leftover kombucha may also help your pet’s skin! It may be turned into a flea and tick spray, reducing discomfort for your pet while combating any new pests. The spray may also be used to treat any hot spots or patches of irritated skin that your pet may have as a result of shedding, biting, or anything else.
  • Perhaps the most difficult, SCOBY may be transformed into imitation leather and used to make fashion items such as wallets and handbags.


Should you strain kombucha?

Straining SCOBYs and other kombucha fruit and yeast particles offers a number of advantages. Straining reduces the volatility of the brew and, if done before the second ferment, may minimize yeast, boost uniformity, and improve flavor.

What do you strain kombucha with?

A big sieve is a frequent method for filtering kombucha. If you discover that the mesh is too broad to collect a significant fraction of the particles, line the sieve with a fine-mesh cloth. This procedure is ideal for filtering before to the second ferment.

Can you strain kombucha with a metal strainer?

Using a sieve or spoon to make Kombucha will not create any issues. Metal utensils will always have extremely limited contact time with kombucha.METAL AND KOMBUCHA

That metal would then wind up in the Kombucha and, ultimately, in you. Using a stainless steel strainer, on the other hand,

Are you supposed to drink the chunks in kombucha?

Yes, the answer is YES! The small jellies, as we like to call them, are concentrated versions of kombucha’s probiotic microorganisms. Some individuals consume the “baby” SCOBYs to obtain a boost of probiotics. If you don’t like the consistency, feel free to filter it out!

How many times can I reuse a scoby?

Every scoby may be used four times before it becomes obsolete and must be discarded. With each batch of kombucha, a baby scoby is formed, and the process begins again; before you know it, you’ll have a fridge full of scobys.

Should I stir my kombucha while its fermenting?

Stirring before bottling evenly distributes yeast and helps your kombucha be more consistent. This is particularly problematic for those who prepare kombucha using the continuous brew (CB) technique. (I prefer batch brewing, which you can read about here.)

What not to do with kombucha?

utilizing strong chemicals.
Curing Brewing Vessels with Raw Vinegar.
Too much time spent steeping the tea.
Using too much or not enough tea.
Using excessive or insufficient sugar.
When the tea gets too hot, add the SCOBY and Starter Liquid.
Flavoring the Initial Ferment.Mistakes in the Kombucha Preparation Process
Excessive cleaning

Why do you swirl kombucha?

When you shake a bottle of kombucha, the particles are distributed throughout the batch, altering the genuine flavor of the drink. Although innocuous, some individuals dislike the texture of the sediment, which disperses throughout the beverage when shaken.

What happens if metal touches scoby?

Metal Spoon touch with Kombucha: This is the most frequent method metal comes into touch with kombucha and is typically avoided entirely. However, using a metal spoon to stir in your brew or to extract your SCOBY is perfectly safe; your kombucha culture will be fine.

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