Kombucha is a drink that has been around for centuries. It's made by fermenting tea, sugar, and water with kombucha cultures. Kombucha cultures are a combination of bacteria and yeast that make the drink fizzy and give it its sour flavor.

Kombucha starter cultures are also called "mothers," because they look like a sea sponge: a thick white disc with lots of holes and air bubbles. You can buy them online or at some grocery stores. If you decide to buy them online, be sure that the company sells fresh ones—it's best if you can see pictures of the "mother" or even get one in the mail so you know what it looks like. You can also make your own kombucha starter cultures by letting tea sit out for several days.

How to make Kombucha

You can make kombucha at home using either water kefir grains or milk kefir grains. Water kefir grains are a combination of bacteria and yeast (like kombucha cultures) that you grow in water. They look like small jellyfish or clusters of grapes, and they'll grow in just about any kind of water as long as it has room to breathe—that means no plastic! If you want to make kombucha with kefir grains, Here's a step-by-step guide.

First, get a SCOBY (or "mother"). This is the starter culture that will eventually produce your kombucha. If you've got a friend who makes their own, ask if they'll give you one or two. If not, check out places like for some options.

Next, get a glass jar or container that can hold about 3 liters (3 quarts) of liquid. You'll need the space so that the scoby has room to grow and produce the tea and other flavors that make kombucha recipe so delicious. Make sure the container is clean and free of any traces of soap residue or other chemicals—you don't want those in your brew!

Finally, gather everything else you might need: tea bags (get organic if possible), sugar (organic if possible), water bottles with lids (plastic or metal), a funnel if necessary for pouring into bottles, rubber bands for securing covers on bottles when carbonation occurs during brewing process

Milk kefir grains :

Milk kefir grains are another type of culture that you can use to make kombucha. They look like white clumps of cotton candy, but they're actually made up of lactic acid bacteria and yeasts that come from milk products. These cultures work well with both whole milk and coconut milk because they're accustomed to dealing with liquids high in fat content. This makes a creamy drink that contains beneficial bacteria and helps to maintain digestive health. It also tastes delicious! Milk kefir is easier to make than water kefir because you don’t have to add any special ingredients or wait as long before consuming it.

To Read more: Health Benefits of Water and Milk Kefir Grains

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