Great timing Amy. I usually make my own coconut cream yogurt and kefir, and I used to make my own granola, but haven't for a long time. I rarely use fixed recipes ~ Generally combine raw ingredients intuitively. But feel inspired to try your recipe now and roast for that extra crunchy texture. Following you now. Cheers with a glass of kombucha.🍷
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Ohhh kombucha! That has been a while for me! I haven't found a starter yet here in Cambodia! Might have to take one from Europe on our next trip! Not sure if it will survive the trip though! Thanks for dropping by and taking the time to comment @allyinspirit!
They are survivors Amy. Just keep it in a little of the liquid if possible. 🍷
I'll see what I can do. Going to Europe at the end of summer! And I'll keep looking and asking around here.
Don't know what the import laws of Cambodia are like. But it's easy to buy a scoby ~ If you really have to.
Another way would be to buy a commercially made bottle of Kombucha ~ A genuine one that has the beginnings of a 'baby' and just keep feeding it. A bit slower, but if you start it now, by the time you return from Europe, it should be ready to go. 🍷
I'll see whatI can find when we are in Europe in 2 to 3 months. Cambodia doesn't have food health stores. We do have a small basic supermarket, but I haven't seen Kombucha anywhere. Since they never check your luggage when you arrive in Cambodia I'm sure I can sneak one in! Thanks again for the tips!
Pleasure. Hope you have a great time in Europe Amy. 💖