Clover Vinegar
Ingredients
Directions
Boil the water and pour it over the molasses.
When the mixture cools to the temperature of new milk, add the clover blossoms and yeast.
After 2 weeks, strain the mixture through a bag.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Molasses
- Provides sweetness and sugars that the yeast ferments into acid and alcohol.
- Yeast
- Ferments the sugars, driving the fermentation that turns the liquid into vinegar.
- Clover blossoms
- Adds a mild floral aroma to the finished vinegar.
The step that matters
Cooling to the temperature of new milk before adding yeast. Yeast is killed by very hot liquid. Adding it only once the mixture has cooled to about lukewarm protects the culture so fermentation can start.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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