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Beginners Guide to Kombucha Making | How to Make Kombucha at Home

Jun 06, 2021
Today I want to share with you my beginner's

guide

on how to

make

kombucha

. I will

guide

you step by step from start to finish. In addition, we will do a second ferment with food and diagnose common problems you may run into. share with you how to fix them hello sweet friends, I'm Mary and welcome to Mary's Nest, where I teach traditional cooking skills for preparing nutrient-dense foods like sourdough bone broth starters and more, if you enjoy learning about such things please consider subscribing to my channel and don't forget to click the little notification bell below which will let you know every time I upload a new video so what exactly is

kombucha

it's all a fermented tea and it's usually a fermented black tea and it's fermented with something called a Scobie and Scobie stands for symbiotic culture of bacteria and yeast it's that simple now this Scobie this symbiotic culture of bacteria and yeast has adapted over the years it's been around to survive on caffeine among other things that are on black tea and that's why

making

kombucha with black tea often works best and that's what I recommend you start with if you're a beginner yes if you get a strong enough Scobie over time you can adapt it to

make

it with green tea some people have even had success using herbal tea but for a beginner I recommend starting with black tea and this is just tea organic black.
beginners guide to kombucha making how to make kombucha at home
Now what you will need to make kombucha is a gallon size jar any gallon size jar this is a mason jar you are going to want eight like I said black tea bags you are going to need your Scobie and you are going to want a cup too of sugar and you're also going to want two cups of pre-made kombucha now don't worry about this pre-made kombucha because you may be saying I'm a beginner this is my first batch that I'm

making

I don't have any previously made kombucha it's not a problem now when you get your Scobie if maybe if someone gave it to you or if you bought it you may be open to get some kombucha just the regular kombucha sometimes a friend who maybe gave you the scoby can give you some or when you buy ask OB online sometimes they also send you enough kombucha to use to make your first batch but if all you need is the scoby don't worry the reason we are using this kom previously made bucha is to help give the new batch the right level of acidity, but in a pinch if you don't have that and this is your first time doing it.
beginners guide to kombucha making how to make kombucha at home

More Interesting Facts About,

beginners guide to kombucha making how to make kombucha at home...

If you're making kombucha, you can use two tablespoons of vinegar, but you want to use a distilled white vinegar and the reason is that if you try to use an apple cider vinegar or raw apple cider vinegar, especially, you may have pickled eels . They aren't really eels, their little nematodes and no harm to humans, however they can eat your Scobie, so if you add vinegar because you need to achieve the right level of acidity, the Scoby will be happy to use a white distilled vinegar. now a lot of purists really don't like you to use kombucha vinegar purist filmmakers don't like the idea of ​​adding vinegar but if you have absolutely no ability to get a previous batch of plain kombucha then I really think it's okay to use it especially to get your kombucha going and the last thing you're going to need is just some clean cloth and an elastic band or kitchen string which is what we're going to use to cover our jar here ya well we're going to get started and we're going to fill this with three quarts of water that we heat well I have my water heated and I like to bring it to a boil like you're making tea like you're making a proper cup of tea now it has to cool down to a certain temperature after making the tea before we can proceed, but I really like to boil water.
beginners guide to kombucha making how to make kombucha at home
I know some people don't, but I think if you were making as I said a proper cup of tea, boil your water, let it cool down a bit Put some in your tea bag and proceed, and that's supposed to do the best cup of tea, so I think we must, to ensure that we get the best flavor in kombucha, we must start with a process that makes the best cup of tea. so I'm going to pour my first two quarts of water into this measuring cup put this down which is heavy and we're going to pour it into our jar and you want to make sure it's a clean jar that's a very important thing not just working with kombucha or any ferment you want to make sure you keep everything very clean because you don't want to introduce bad bacteria and give it the potential to proliferate on top of the good bacteria and good yeast and now we'll get that final liter of water very well here goes our final cut to bring this to a total of three quarts of hot water and the reason is not only interesting because we are heating this water so that the sugar dissolves in it but like I said we are also making tea so we need some water hot. now what i like to do is take a piece of string and tie my tea bags together and for this gallon jar we are going to use eight tea bags like i said this is caffeinated black tea the reason i like to tie them together it just makes it easier now to get them in and out we can go ahead and put the tea bags in like this but in case they do slide off I wouldn't want the little bits of paper to fall into the water as well so what I find easy to to do is, like I said, I tied this all together to hold it together and then I like to remove these little pieces of paper that are on top of the tea bag strings, and we'll dive. our tea bags here and let it steep now we're going to let it steep for about 10 minutes and that's really all you want to do technically if you were just making a cup of black tea you could let your cup of tea steep for three to five minutes, but Scoby really likes caffeine so we'll let it steep for about ten minutes but you don't want to let it steep much longer because what can happen is the tea gets too strong and then it can taste bad when you go to finally make your kombucha right we'll let it sit for ten minutes and then we'll remove the tea bags and I'll show you how to remove them right we let these tea bags sit for ten minutes now we'll go ahead and remove them and I'll show you what he wants to do as he removes them , don't squeeze them or press the tea bags against the side of the jar, just take a plate to catch all the drips, you can let it drip a bit like this and then just remove them one two three you don't want to squeeze them because you don't want to release too much tannic acid which can give your kombucha your final kombucha product a very strong flavor so let it sit for ten minutes and then gently remove the tea bags now that You want to go ahead and add your cup of sugar, this is a cup of white sugar, this is an organic white sugar but it's white sugar that works best as a starter.
beginners guide to kombucha making how to make kombucha at home
I fully recommend doing it this way and the yeast and bacteria will eat up a lot of the sugar. Yes, this is one sweetened drink that you will still have and have. a very sour taste if you've ever had store bought kombucha almost vinegary and fizzy but with just a hint of sweetness because the scoby, yeast and bacteria in the scoby will feed on some of the sugar but not all of it so I know it's a concern for people trying to avoid sugary drinks and in that case I recommend that for good probiotics you rely more on your fermented vegetables instead of these fermented drinks that require adding sugar then we'll just help the sugar dissolves in this hot water but it should dissolve pretty quickly and then we'll let it cool down we want it to cool down to 68-85 degrees we don't want it as hot as it is right now because that will hurt the scoby but this heat will help the sugar dissolve and then we'll let it cool no, I usually let mine cool naturally and then do other things around my house, but if you're in a bit of a rush I always re you can put this you can lift this jar up and put it down a bit it's a little hot so you might want to use pot holders and place it in a little bath of ice water if you have a little little bucket for dishes like oh I have one in my sink in there and put some ice water some ice and some water make a little ice water bath and then you can just pick it up and put it in there to help it cool faster but like I said usually I let it cool naturally well.
I let this cool down and use it to clean the thermometer. Food thermometer to check and it's below 80 degrees then red maybe around 77 and 78 degrees so that's perfect and we can get ready to go to the next step but before I do that I just wanted to explain what was mentioning before if you need to cool this down quickly what you can do is take your tea jar and put it in a container like this this is what i was talking about this is my little wash container in the sink but you can put it a container like this fill it with cold water and you know to about the height of the one in the jar and let it sit there in the cold water you can add some ice cubes and let it cool that way and it'll cool down a bit now faster don't worry if you don't have a food thermometer you can definitely check this by saying it's room temperature that's what you're looking for 68 to 85 degrees that's a good wide range liquid d e that temperature feels cold to the touch not even this is like i said it's somewhere between 77 and 78 degrees you can take a clean straw like this you can scoop out a little just put it on your wrist like they used to check baby formula in the old days and it feels comfortable so you'll know just a nice comfortable temperature.
Suppose you could easily put your hand in there and that's the right room temperature. Now we're going to go ahead and add our kombucha from a previous batch and we're going to go ahead and pour that and now if you do. I don't have this don't worry you'll go ahead I'm just going to shake that up a bit to get every last bit don't worry if you don't have this like I said you can go ahead and add the two tablespoons of white vinegar distilled white vinegar which has been pasteurized so you don't worry about vinegar yields harming your Scobie and you can add some extra filtered water ok I'm going to go wash my hands before I even touch the scoby I have it right here on the plate in some kombucha and I'll get ready to pick it up and we'll put it in the jar with very clean hands it's very important okay my hands are nice and clean and dry and we'll get ready to put this Scobie in this jar but before we I just want to mention that if you don't have a Scobie, if you haven't been able to get one from a friend and you have to buy one, I'll put a link below where you can order them, there are plenty of places you can order them. even get them on amazon and if you live in an area where there may be a little sort of boutique brewery that makes kombucha they might sell them so that's also something to consider now when you go to pick it up.
I'm going to find that it's very pliable and it feels a little gelatinous and it can be like that where I had it's got a little bit of a coating and that's okay this is a really nice healthy thick Scobie and we'll do that later we'll put it in our perfect jar now don't worry if it floats don't worry if it sinks either way it's fine now we're going to let it ferment for at least seven days and after seven days we'll try it and see if we like it. Some people like how it tastes after seven days.
Some people prefer it maybe. ten days or fourteen days I like it nice and spicy so if you like it nice and spicy you'll probably be more inclined to go 10 or 14 days if you like it a little sweeter then seven days will probably be good but when you're ready to try it , what you want to do is get another clean straw, we'll use it to test the temperature and Scobies don't like metal, now it's not the end of the world if you put a little. a teaspoon in there but they usually don't like metal so the best way to taste a bit is to just put the straw in take a bit out and then taste and if you like it the way it is then we'll be ready to move on to the next step, but for now we're going to let it rest for seven days, we'll try it then and if we like it, great, if not, we'll do it for 10 or 14 days. so what we want to do at this point is take our cloth that we talked about earlier a nice clean cloth and the cloth works well for this the coffee filters may not fit fully that you've seen me use and some of other ferments like making vinegar and also if you have any problems in your house with fruit flies and that sort of thing having a nice thick cloth really helps prevent them from getting into the kombucha so now what we want to do is to keep this in a warm, you know, warm room temperature, like I said, 68 to 85 degree area in your house, out of direct sunlight, so you can put this in a closet and then move on . and check it in seven days, well it's been 14 days and I checked this at 7 days butit's still too sweet for me and now i checked it at 14 days, i tasted a bit and it's perfect just the way i like it. now if you taste your kombucha at 14 days and it still feels like it's a little sweeter than you'd like you can let it go a little longer some people let it go up to about 20 days now what I want to show you is this is the original Scobie that we started with and I'm going to overlay an image and when you go to put this in like we did at the beginning when we were originally making our kombucha, it can float to the top a little bit, it can sink to the bottom, it can float to the bottom top again all That is completely normal.
However, what you will notice during those seven to fourteen or maybe even twenty days if you let it go a bit longer if you like it spicier is that another Scobie will start to grow here. up now I'm going to wash my hands well and dry them before we go in there and we're going to get these scobies out and then I'm going to show you what you're going to do next now what you want to do is get some kind of bowl or even another jar like this will be fine and you'll just want to get those two scobies out of there sometimes they'll be connected sometimes they'll have parted really depends now this was our original and this is our new one which is on top now with the original this is one you can gift to yourself or a friend , if you have someone who would like to make some kombucha if so you can give it to them and give them some of the starter tea and they will be ready to make another batch now there are so many different things you can do with this Scobie.
I've heard some people will cut it up and throw it in their yard as fertilizer, other people like to put it in their compost pile and I've even heard some people will cut it up and dehydrate it and make it like a Scobie jerky now. I haven't tested it, but that's very intriguing now. If you want to give it to someone and you don't have the ability to give it to them right away, don't refrigerate it to a lot of people. make that mistake, asko me doesn't like it cold and if it gets cold it can actually grow mold and it can be very difficult to get it to make good quality kombucha and even if it doesn't grow mold due to cold it weakens you can make a weaker kombucha instead what you want to do is create a Scob ie a hotel where you keep your scobie at room temperature and the scobie hotel can really be any kind of container even a jar like this where you just put your scobie in, put some kombucha tea in with them and then keep them at room temperature now this one in the container here is our baby Scobie and this is our new Scobie and sometimes it will be a little lighter on top where it was most exposed to air and then below you will see that it looks very similar to Coby mamas and you may even find that it has layers like this and that is completely normal now when you go to brew another batch of tea and turn it into kombucha you can continue ad go ahead and use this new Scobie now your kombucha at this point is all ready to drink however if you want it to be bubbly you will need to do a second ferment now before doing anything you want to stir well so all the good bacteria are distributed well in all the amount of liquid here there is even a little bit of fizz already and then the next thing you want to do is pour two cups and this is very important now with these two cups you want to set this aside to make your next batch of tea or your next batch of kombucha fermented tea so you just want to go ahead and pour that over your scobie and now that you're all set you can go to your Scobie Motel until you're ready to make your next batch of kombucha and just to clarify this is a 2 cup measure cup so that's 2 cup measures of the kombucha tea you want to reserve and set aside to make your next batch of kombucha tea now when it comes to making the second ferment you have a couple of options you can use different types of bottles that I like to just put it in a bottle like this that has a screw cap and some people like to put this is a small version but some people like to put these bottles that have the flip top and the reason is these will really hold the carbonation but as I have shared with you in the past I really don't like to put anything that is fermented and goes fizzy in these flip top bottles that can break so if you decide you want do the second ferment and something like this, i would recommend you burp this. every day or every other day if you decide to keep these in your fridge for a while just to make sure they don't char too much and as a second preventative measure I would recommend putting them in some sort of plastic container that has a lid so that in case they do break and break sometimes at least you have it all contained in your plastic container and one other point i want to make about flip top bottles if you decide to do the second ferment in this type of bottle make sure you are using one bottle made for fizzy drinks you will often see these sold by

home

brewery type companies where people make beer at

home

and so on so you have a bottle that is spec.
It is made to resist carbonation but my take on kombucha is that it is made with sugar and although the scoby eats a lot of the sugar, there is still some sugar left over, making it a sweetened fermented drink and if I mentioned earlier that you're really going to want to use fermented vegetables as your main source of probiotics and I have a whole playlist where I make all the different types of fermented vegetables and I'll link them on cards I and in the description below but the reason I don't do a second ferment in a bottle like this is that it doesn't need to hold carbonation for very long.
I feel like kombucha a lot of the sugary fermented drinks like fermented sodas and that I've made with the ginger bug and so on in the past really are more of a treat so I'm fine making them in the screw top bottles , they will hold carbonation for a day or two and we will drink it within a day or two. or and then I don't have to worry about it now when you proceed with a second ferment is when you add your flavorings you can make a ginger kombucha you can make a lemon kombucha you can make any kind of fruit kombucha that I have Strawberries here berries are great to make flavored kombucha really any mix you want and that's the great thing about making homemade kombucha because you can make any flavor you want you can even mix all three you could have a ginger lemon berry kombucha you really can use any fruit that it's in season and the natural sugars that are in the fruit will help feed the kombucha and cause the fizz, feed the back end of the good bacteria and that releases co2 and that's what causes the fizz now what did you say if you decide that you just want to make a ginger kombucha or you just want to make a lemon kombucha and this is a Meyer lemon if you can find them when it's n in season they are very good a little sweeter than a traditional lemon but w ay if you make something like this that doesn't have especially the ginger that doesn't have a lot of the natural sugars you know to get a really nice fizz it's You may want to add a bit of sweetener at this point which will help feed the good bacteria.
You can add a little unrefined sugar. You can simply add white organic cane sugar or you can use the unrefined sugar that you dried. just the dried cane juice, any kind of real natural sweetener you want that will feed the good bacteria and help in the case of a lemon or ginger that doesn't have a lot of natural fruit sugars like your berries or other the fruits you would use in the season the melon is very good the pear can be very good there are a lot of different things you can do in terms of flavoring it now let's talk about how we're going to flavor this if you want to make a lemon kombucha you just want to put some of the lemon juice from the lemon in your bottle and it really is at this point it's trial and error you're going to want to experiment with how much you like it but maybe half the juice of this lemon maybe make two bottles of lemon and put the juice from half a lemon in each bottle with a little bit of natural sweetener the same thing with ginger again about an inch chopped and put in your bottle a little bit of natural sweetener that will be delicious now if you go ahead and use lemon juice that's it perfect because you're not really going to need to strain anything before serving if you have the bits of ginger you might want you don't have to know that it's basically going to float to the bottom you don't have to strain it but you might want another option is to puree ginger or grate it very, very well, where it's basically a puree and then it's just floating on the bottom and you don't have to worry if it's in little bits because of the natural fizz that is g Because it will be created in the second for men it can float to the top so when you go to drink it you'll have that little piece of ginger in your mouth so you might want to strain it and the same goes for any kind of the fruit you want to use you just want to cut it put in your jar a little here at the bottom and then you're going to pour the fermented tea and then you're going to let it ferment but again when you go to drink it if you just put pieces of fruit when the fruit makes it come out from the jar or bottle so you may want to strain it however just as I mentioned with grating the ginger very fine to the point where it is a puree I really prefer to puree the fruit and especially if there are seeds and whatnot , take all of that out and just take a little bit of the mash and put some of that in the bottom of the jar or the bottom of the bottle and so it's going to make a lovely second ferment and when you go to drink it he's just a little bit of the mash , you know not to shake the kombucha too much because it can be a little fizzy before you open it but after you open it and shake it a bit the mash will mix with the rest of your fermented tea your kombucha and it's very nice so the choice really it's up to you but today what i thought we would do is make a nice strawberry kombucha now what i've done is just wash and slice around a cup or So of strawberries that's all you need for a bottle of approximately 16 ounces and q I removed the stems, washed them, cut them up and now I'm sending them out into a world to be mashed, that only took about 30 seconds and now on to this.
Period, if you don't mind the little strawberry seeds, you can go ahead and pour this right into your jar, but what I'm going to do is take the second step and ship it. a little fine mesh strainer just to get those seeds out and have a nice smooth strawberry puree ok now I've got this all pureed up beautiful and I've removed those little strawberry seeds and I'm just going to use a funnel here to put this in my bottle now because this was basically a cup of strawberries before I pureed there There's probably enough fruit sugar in here to give it a nice flavor and give the kombucha enough food for the good kombucha bacteria to create some fizz but if you want to sweeten this up a bit, you can certainly add it. a little bit of honey you can add a little bit of maple syrup you can add like we said with the ginger and the lemon you can add a little bit of organic white cane sugar or a little bit of the dried cane juice whatever you want now before we get ready to put this in the pour measuring cup just to make it easy to pour into the bottle we want to give it another good stir because this is a problem that many people may run into they sell my kombucha didn't come out very well it didn't get very fizzy d it didn't taste very good in any case and that may be because they didn't give the mother here the main kombucha tea to distribute the good bacteria well throughout the liquid so make sure you give it a good stir well yeah see this is even a little naturally effervescent itself and I'm going to go ahead and pour about two cups like I said this is my two cup measuring cup and then we'll go ahead now and pour this directly into our bottle now as measured As we get closer to the top, we want to make sure we leave at least an inch or so.
I'm sure with my thumb that an inch of headspace to allow for carbonation, so I have another clean spoon. here with the clean handle and I'm going to stir this to help incorporate all that strawberry puree you can also use you've seen me Often when I make homemade vinegar I use a wooden toothpick which works really well and one of you shared that Mary can also use the handle of the wooden spoon and I thought that's great of course so as you'll see the tea itself was pretty fizzy on its own but now add this puree and that fruit sugar that's in there it will really help it get fizzy now what you want to do is just put the lid on and squeeze it on and you want to put this at room temperature anywhere you know of in your kitchen and pantry in any case it may be out of the direct sunlight and you'll want to go away for about three to five days, it may even get to the level of fizz you like after two days if you're doing this in a very hot climate and your kitchen is very hot, but usuallyBetween three and five days we will achieve it. nice and fizzy and I recommend after the second day you come in and give him a little burp so he doesn't get too much CO2 too much of that carbon dioxide and create any problems for him so after the second day just come and burp him and after three to five days is that it looks good and fizzy and you are happy with how it looks, you can refrigerate it at that point and once it's cold enjoy it or you can enjoy it at room temperature or you can pour it over ice and enjoy it any way you like.
Now a little advice. I want to share with you. I highly recommend you put your jar in and I always tell you this when we do any kind of ferment, you may want to put it in a jar because this is not a 100 percent airtight seal and like now. Ok we leave 1 inch headroom but as you ferment it can sometimes get a little bit out through the lid and out the sides and this way by having this in a bowl you can keep your counter neat and tidy or if you have it in your pantry keep everything neat and tidy and the other reason it's good to have it in a bowl like this is when you go to burp it up sometimes it can overflow a bit and again this will keep everything neat and clean now later from 3 to 5 days when it gets to the l level of carbonation you like and you go ahead and put this in your fridge to chill if you're going to drink it that same day it will probably be very fizzy since this is not a flip top bottle, so it's not super tight that after a couple of days it will start to lose some of its carbonation so if you're interested in keeping it highly carbonated you'll want to use the flip top bottle instead of these screw top bottles because after a few days this will start to lose some carbonation but like I said this is more of a treat I say chill enjoy it pretty quickly and you don't have to worry about dealing with rocking the bottles and now the rest of this kombucha tea you can go ahead and make a second ferment like we did here you can make more different strawberry flavors or you can just drink this straight as is whichever the case is totally up to you now i want to talk about diagnosing some issues you can experimenting as a new kombucha maker if you're Scobie it has little tendrils coming out of it as you see it during the seven 14 20 day process and I'll overlay a picture so you can see what I'm talking about don't worry that's very normal as well that if you see that happen it's no problem and the next thing I want to mention is if someone has given you a Scobie or you have bought a Scobie keep it at room temperature.
For the environment in the kombucha tea that was given to you that came with the one you bought or was given to you by a friend do not put it in the fridge as I mentioned above because that will make it more difficult for you to make kombucha with it now when you get your Scobie if you buy it or if someone gave it to you and you are ready to make your first batch of kombucha or if you are ready now to make your second batch of kombucha now that you made the first one here with me don't rinse it ever rinse your Scobie with water or anything like that you want just have it sit in your tea and get ready for it to make your kombucha and whether you're making a batch of kombucha or keeping your Scobie in a Scobie hotel don't let it be in direct sunlight , keep it at room temperature but keep it out of direct sunlight and the reason you don't want to have it in direct sunlight, as with any ferment, increasing and decreasing different temperatures can of creating a very hostile environment for yeast and bacteria, that's why you always want to store it out of direct sunlight at room temperature, now let's say you drink a lot of kombucha and you're making kombucha every day and all of a sudden you seem very weak and like you don't it was doing a good job but it's turning into that nice spicy fizzy drink you're used to the reason is you usually want to wait about seven days so this batch now that we've made and got out the two cups and we have our kombucha sitting in our kombucha hotel or scobie hotel in that you want to wait - or you want to wait to know if it's good say two weeks you want to wait a week seven days for this next particular batch of the kombucha starter tea these two cups to develop something of strength before using that as the starter to make your next batch, so always try to wait about seven days between making each batch of kombucha so that it d After seven days start with a clean jar make your tea add your sugar then add your new Scobie your baby Scobie that you grew up and that is your fresh Scobie you put it in your jar add your two cups of your starter tea which is now a ripe start tea because it's been sitting here for seven days and you put it in and then start the whole process over again and that should make a nice batch of kombucha now a few other things that I had discussed during the process of making this batch of kombucha in this video but i just want to review again remember not to over brew the tea and don't squeeze the tea bags because the tannins will give your final product a bad taste and something i want to emphasize is if you want a kombucha flavor like we did here, it is a two step process you have your first fermentation and your second fermentation do not add flavorings in the first initial ferment when you have your Scobie in this jar and you are fermenting the tea you want to do it e n two steps if adding the flavorings to your initial batch it can create problems what can go wrong is that the different flavorings you can add whether it be fruit ginger lemon lemon other fruit other herbs and spices can actually inhibit the growth of your Scobie, that's why we do two ferments, the Scoby just wants to be in sugar sweetened black tea and another problem I mentioned. above and I just want to emphasize again is before you start the second ferment make sure you give your Scobie a good stir, give it a good stir the first time when you take out your two cups of starter tea to set aside Go with your Scobie to prepare for making another batch in the future and then give it a good stir before you pour it into the jar or bottle where you're making your second ferment, that's very important because you really want to distribute that good. bacteria and the next tip i want to share with you that will help prevent a lot of problems and i get a lot of questions about this can i use a no calorie sweetener can you say it doesn't work? well what happens is the scoby needs the sugar to eat the yeast and the bacteria that have this symbiotic relationship in the scoby need that sugar to eat so you really don't want to use a zero calorie sweetener it's not going to work . well you need to give him the scoby food and that food is the sweetener so like i said before if you want to avoid sugar then its better to use fermented vegetables as a source of probiotics instead of these fermented drinks so i hope you will at home. trying kombucha is so much fun and if you want to learn more about traditional nutrient-dense cooking be sure to subscribe to my channel then hit this video here where the game lets loose to make other fermented drinks like a ginger bug for homemade ginger ale and water kefir and I'll see you there in my Texas Hill Country kitchen love and God bless you

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