Clover Vinegar
Ingredients
Directions
Prepare the mixture
In a crock, combine the molasses and boiling rainwater.
Let the mixture cool until it is warm to the touch.
Add the clover blossoms and baker's yeast.
Ferment and strain
Cover and let it sit for two weeks.
Strain the mixture through a towel.
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 sugar that the yeast feeds on, adding sweetness and depth of flavor.
- Baker's yeast
- Ferments the sugars, starting the process that turns the liquid into vinegar.
- Clover blossoms
- Add floral aroma and flavor to the liquid as it ferments.
The step that matters
Let the mixture cool until it is warm to the touch. Yeast is sensitive to heat. If the boiling rainwater mixture is still very hot when the yeast goes in, the heat can kill the yeast, so fermentation may never start. Cooling to warm first keeps the yeast alive.
“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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