Clover Vinegar
Ingredients
Directions
Pour the boiling rain-water over the molasses in a crock.
Let the mixture stand until it is milk-warm.
Add the clover blossoms and baker’s yeast.
Allow the mixture to stand for two weeks.
Strain 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 ferments into the acid base of the vinegar.
- Baker’s yeast
- Ferments the sugars into alcohol, which bacteria then turn into acetic acid.
- Clover blossoms
- Add aroma and flavour to the finished vinegar.
The step that matters
Letting the mixture stand until milk-warm. Yeast works best at lukewarm temperatures. Water that is too hot can kill it, and water that is too cold slows fermentation, so the batch may not start properly.
“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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