Recipe: Make a Mother of Apple Cider Vinegar – Cooking


How to make apple cider vinegar mother yourself? Here is a very simple recipe explaining all the steps of the preparation.

Making your own cider vinegar is still the best way to consume natural cider vinegar, with no additives! And if you start with bottled organic cider vinegar, it’s even better. To make wine vinegar, you have to start from a mother of wine vinegar. But how do you make apple cider vinegar if you’re starting from scratch?

Also read: Turn your 4 thieves into vinegar

A mother of vinegar what is that?!

make your own mother from apple cider vinegar

A mother of vinegar (mycoderma acetia), as Wikipedia says, is a biofilm produced by a colony of acetic acid bacteria during a accescence that produces a vinegar

How To Make Apple Cider Vinegar Mother: The Recipe To Get Started

  • Start by filling a glass or earthenware container with 4/5 organic cider with 3-4.5° alcohol and 1/5 organic cider vinegar
  • Cover the top of the jar with a clean cloth and make the device “airtight” by wrapping the cloth with a rubber band (to prevent insects from getting in and to allow the air to speed up the fermentation process.
  • After 3 to 4 weeks, away from light and heat, it starts to form a mother (rose) at the top, it is a good sign, it is that the process of growth is activated by the bacteria.
  • Let it ferment and “ripen” for a while the preparationuntil the layer takes on a thicker shape. (9e about a week)
  • Then take a piece of breast milk and a small amount of vinegar, and start a new batch with a little more cider (always organic) than the initial ratio (cider/vinegar). And here’s your first cider vinegar launched to age in a glass or pottery bottle (and so on, the process is infinitely repeatable!).

It’s really very easy. It takes less than 5 minutes to do. I make about 2-3 servings of about 2 liters at a time. With homemade vinegar, it’s important to have a hydrometer (anywhere with homemade supplies should have one) to make sure the vinegar is acidic enough…

Learn about the mother (from apple cider vinegar, of course!)

Below are some pictures of the look, texture and usage. It’s true that vinegar mothers look weird, gross, or disgusting to some.

They are relatively firm and a little tacky, but not too much. The mother always grows at the top of the container in a thin layer that gradually takes on a thicker shape. If disturbed it can sink to the bottom, that’s okay because a new one will form at the top.

Here are two mothers. they sat at the bottom of the pot.

mother of apple cider vinegar

They were quite thick (about 1 cm).

This is the thickest mother of vinegar I’ve managed to get my hands on so far.

apple cider vinegar mother thickness

A second mother of vinegar in the same pot

Sometimes when you have a second mother that starts to form in the same vessel, they can merge and eventually form a bigger mother.

two mothers of apple cider vinegarThe formation of a mother starts with a thin, wispy layer like the one below. These formed over several months in the apple cider vinegar container I was using. So if you hurt your mom, you can always start over with a homemade apple cider vinegar!
homemade apple cider vinegar how to get startedI added it to a new batch: a 4 liter jar half full of apple cider.
make apple cider vinegar mother from scratchPut the mother on top of it as much as possible. Don’t worry if it falls to the bottom. You can also add a little apple cider vinegar. This would be more important if you were making large batches to ensure proper fermentation of the apple cider vinegar, for a small amount it is not a problem. If for some reason mold appears, you’ll have to throw everything away and start over!
mother of vinegar developed

Then I cover the jar with a piece of cloth, held by the rim of the lid of the can, to allow the fermentation gases to escape. Once the mother is formed, you can see things like this floating on the surface…

how to cover the apple cider vinegar jar

…or small deposits, like this one, scattered across the bottom. They are normal and harmless, it will not harm the taste. So do not worry.

cider vinegar pot bottom deposits

If you like, you can strain the apple cider vinegar when you’re done. In a simple way as follows: through a coffee filter. there won’t be many, but just to clear the floating pieces.

You can make as many batches (of any size) as you want. As you can see mums are easy to make and easy to grow. If I keep one, I put it in a small container covered with cider vinegar, turning every 2 months.

Why keep a mother of cider?

make cider vinegar from aaz

I do this in case I want to start a new batch while the previous batch is still maturing, and if I lose a mother in the cycle (due to negligence and error). Pictured above, from left to right, is a filled mom, ready-to-use strained apple cider vinegar, and a new batch has just begun. Apple cider vinegar in all of these forms, from mother to strained finished product, should be stored in a cool, dark place, away from light, such as a cupboard.

So that’s how you start a mom and use it to produce an endless supply of apple cider vinegar.

Hurry Up!

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