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Your Very Own Vinegar

Your Very Own Vinegar


  • Piece of mother (wine- and beer-making supply stores sell them)
  • 1 750 ml bottle red wine, plus more

Recipe Preparation

  • Put piece of mother in a widemouthed 1-gallon crock or glass container. Add 1 bottle red wine and 2 cups water. Secure a double-layered piece of cheesecloth over top and stash in a quiet, cool, dark place.

  • Feed it every week or so with leftover red or white wine. Gently push mother aside as you add wine. After about 3 months of feeding, when it tastes like vinegar, strain it into clean bottles and let it age. To keep liquid clear and to prevent a new mother from forming, pasteurize it first: Pour it into a pot, dilute it by 25 percent (or to your taste) with water, and heat until an instant-read thermometer registers 155°; maintain this temperature for 30 minutes.

Recipe by Melissa Hamilton, Christopher Hirsheimer,Photos by Hirsheimer Hamilton

Nutritional Content

1 serving contains: Calories (kcal) 15 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0Reviews Section

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