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The Mother of All Monday Morning Mysteries
What is the "Mother" with you?
5 comments
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I’m tried this and it tates AWFUL! (but it’s very good for you I hear! : )
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Carol, that was very interesting. We need useful bacteria in yogurt along with vinegar. Plus certain yeasts are used for baking and brewing. Don’t many eastern cultures use a fungus for rice wine and soy sauce? But I prefer we go back to the snail from last Monday’s mystery…the mother of all slimy things!
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Bacteria can be good, useful.
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Wow thanks for that Carol. Learned something new today.
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OK, I learned something today!!!
from http://www.wisegeek.org/what-is-mother-of-vinegar.htm
Mother of vinegar is the slimy, gummy, jelly-like substance or layer of film that can form on the top of or in the liquid of apple cider vinegar. It can sometimes make the vinegar look cloudy. Sometimes, it’s wispy and looks a lot like a little spider web.
The mother is actually a cellulose substance made up of various Acetobacter, a very acidic strain of bacteria. The Acetobacter combine with the oxygen in warm air to cause fermentation in apple cider, wine, or other alcoholic liquids to produce vinegar. It is the mother that gives the vinegar its characteristic sourness.
This substance can form naturally in store-bought vinegar if there is some non-fermented sugar or alcohol contained in the bottle. While not exactly appealing in appearance, it is completely harmless and the vinegar does not have to be thrown away because of it. Mother of vinegar can be easily filtered out using coffee filter, or, perhaps even better, the mother can simply be left in the vinegar and ignored.
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5 comments
RF
I’m tried this and it tates AWFUL! (but it’s very good for you I hear! : )
Marianne Herrmann
Carol, that was very interesting. We need useful bacteria in yogurt along with vinegar. Plus certain yeasts are used for baking and brewing. Don’t many eastern cultures use a fungus for rice wine and soy sauce? But I prefer we go back to the snail from last Monday’s mystery…the mother of all slimy things!
e wallace
Bacteria can be good, useful.
Mary Kostus
Wow thanks for that Carol. Learned something new today.
Carol Flanagan
OK, I learned something today!!!
from http://www.wisegeek.org/what-is-mother-of-vinegar.htm
Mother of vinegar is the slimy, gummy, jelly-like substance or layer of film that can form on the top of or in the liquid of apple cider vinegar. It can sometimes make the vinegar look cloudy. Sometimes, it’s wispy and looks a lot like a little spider web.
The mother is actually a cellulose substance made up of various Acetobacter, a very acidic strain of bacteria. The Acetobacter combine with the oxygen in warm air to cause fermentation in apple cider, wine, or other alcoholic liquids to produce vinegar. It is the mother that gives the vinegar its characteristic sourness.
This substance can form naturally in store-bought vinegar if there is some non-fermented sugar or alcohol contained in the bottle. While not exactly appealing in appearance, it is completely harmless and the vinegar does not have to be thrown away because of it. Mother of vinegar can be easily filtered out using coffee filter, or, perhaps even better, the mother can simply be left in the vinegar and ignored.