"Blessed are the cheesemakers"
~ Monty Python
From Wisconsin - America's Dairyland
Everything for the serious home & artisan cheesemaker.
Kombucha Making Workshop; taught by Steve Shapson & Jackie Jansen. Steve and Jackie love cooking and eating healthy. Steve raises bees, makes cheese, cultivates and forages edible fungi. Jackie is an outdoor enthusiast and a bio-organic gardner who has learned a healthy diet doesn't mean bland food. She teaches others the art of eating and living well. The workshops will be held at the Urban Ecology Center on the east side of Milwaukee. Call, text or email for workshop pricing. steve(at)thecheesemaker.com or 414-745-5483.
Our Kombucha Making Workshop will teach you to make this wonderfully tasting beverage, free of sugar, gluten. Low in calories and very healthy for you. Unlike most store bought commercially made Kombucha, making it yourself at home is not only easy, but you can tweak the recipe to adjust the sweetness, acidity and overall flavor. You will learn the following:
- Basic and advanced kombucha making techniques.
- Using tea, herbs and spices in your Kombucha
- The history of Kombucha.
- Caring for the Mother Culture, aka SCOBY**, Mushroom.
- Proper food safety, sanitation and preparation.
Dates/times of workshop: Thursday February 20, 7pm, Thursday February 27, 7pm, Saturday March 1, 10am. (Call, text or email the date you want). Future dates will be scheduled once the first three dates are filled.
- Duration of workshop: About an hour or so.
- Location of workshop: Urban Ecology Center-1500 E. Park Pl., Milwaukee, WI 53211.
Kombucha is fast becoming a very popular beverage that not only tastes great, but can be beneficial to your health. Kombucha contains lot of Vitamin B and healthy bacteria and yeasts. I've had the commercial Kombucha of which there are many. Most just didn't wet my whistle. They had an odd aftertaste and were too acidic for my taste(you can adjust the acidity and flavor to your liking). After consuming some friend's(thanks Sacha) wonderful Kombucha and having some made by NessAlla in nearby Madison, Wisconsin, I was hooked. Kombucha is very easy to make. You can carbonate it naturally or artificially(I run two on tap at home). Add non-sweetened fruit juice after to give it the flavor you want. Or use herbal teas from Rishi to add great flavor. Kombucha is gluten & dairy free. "I used to be a gourmet soda junkie. Thanks to Sacha Laurin and the gals at NessAlla Kombucha Company in Madison, Wisconsin, who turned me on to great tasting Kombucha. I'm a changed man."-Steve Shapson-thecheesemaker.com
The Workshop includes our Deluxe Kombucha Kit, a $81.85 value.
- One gallon(3.78l) glass wide mouth jar/plastic lid/fermentation cloth/heavy-duty rubber band.
- Large 8 in.(20cm) food grade funnel with removable screen, used to strain your tea and Kombucha.
- Freshly cultivated Kombucha Mother Culture(SCOBY**).
- Eight 16 oz. Kombucha glass bottles to carbonate your Kombucha in.
- Two packets of Rishi Tea of your choice.
- Complete Kombucha making instructions and online support.
SCOBY**: Symbiotic Culture Of Bacteria & Yeast
Choose a Herbal Teas to give your Kombucha a great flavor.
Tangerine Ginger Caffeine-Free Herbal Blend-Organic and Fair Trade™-2 oz.(57g)
Hibiscus Berry Caffeine-Free Herbal Blend Organic and Fair Trade™-2 oz.(57g)
Plum Berry White Tea-Organic Blend-2 oz.(57g)
Mandarin Citrus White Tea Organic Blend-2 oz.(57g)
Peach Blossom White Tea Organic Blend-2 oz.(57g)
Using our Organic California Culinary Lavender Buds in Kombucha: Adding a small amount of our Culinary Lavender in your tea mix leaves a nice light finish in your Kombucha. Add just 3 grams(about 1/9th of a tsp) per gallon of water.This amount will result in a very pleasant flavor note, bringing your Kombucha to a whole new level. It's best to add Lavender when using Green Tea and/or White Tea.
Note: Your first batch may take more days to fully ferment due to the SCOBY's temporary dormancy, so be patient. The SCOBY will grow to the width of the jar(at the liquid surface) and the next batch will ferment in the actual 7-10 days.
Directions: Bring 1 gallon(3.78l) of water and 1 cup(236.5ml) white* sugar to boil, turn off heat, stir in tea, steep for 10-15 minutes and allow to cool to room temperature prior to adding Kombucha SCOBY(mother/culture). Or, instead of waiting for the steeped tea to cool down to room temperature, you can add some clean ice cubes and/or clean non chlorinated water to cool it down to where you can place the SCOBY into the jar. SCOBY's do not like too warm or hot tea. The temperature should be between 65-75F(18-24c). A good method is to steep the tea(s) in 25% of the total amount of water used(with 100% of the sugar). Strain off the tea, then add 25% ice and fill with cold water to get your 65-75F(18-24c) temperature.Use glass jar, cover with cloth using rubber band to secure cloth. Allow to ferment at room temperature*** for 7-10 days, sometimes longer with first batch. Using a clean spoon, taste your Kombucha for residual sweetness. Ferment until you prefer the acidity level (usually 7 days). Pull SCOBY off Kombucha and store SCOBY in a glass jar covered with either freshly made cooled tea/sugar or a small amount of already fermented Kombucha. Keep in refrigerator up to a few months, adding freshly made tea/sugar to maintain health of SCOBY. Color of SCOBY may look brown on top with strings hanging underneath. This is normal. Discard SCOBY if white, black or blue colonies of mold appear (red color on photo here is color of tea, not mold). You don't want your Kombucha to become too acidic. Seven days seems to be the magic time period for fermentation. Add non-sweetened fruit juice after to give it the flavor you want. Or use herbal teas from Rishi to add great flavor. Kombucha is gluten free. Store your Kombucha in a glass bottle with secure lid since the residual fermentation will create some carbonation.
Sugar to water ratio: 1 cup(236.5ml) of white sugar to 1 gallon(3.78l) of water.
Leaf to water ratio: Kombucha tea: 5 tsp.(24.6ml) for one gallon(3.78l) of water. Steep Time:10-15 minutes.
Leaf to water ratio: drinking tea: 1 tsp.(5ml) per 8 oz.(236.5ml) Steep Time: 3 minutes (1st infusion), 4 minutes (2nd infusion).
**Symbiotic Colony Of Bacteria & Yeast *Use only white sugar or organic cane crystals. This type of simple sugar is necessary for the SCOBY to metabolize during fermentation yet does not end up in the final product. Do not use artificial or brown sugar.***65-75F(18-24c).
Shipping included within the continental USA.
Shipping available to: Hawaii-Alaska/Canada/Europe/Australia-New Zealand-Japan