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HELP...balsamic vinegar has coagulated... Toss or keep and why did this happen? Many thanks!

It still smells fine.

asked by see about 2 years ago
12 answers 10608 views
Monita_photo
Monita

Monita is a Recipe Tester for Food52

added about 2 years ago

Was it in the fridge? Col can make it coagulate. What happens when you shake it up? If it's too thick I wouldn't use it; or cook it down to make a balsamic extract

Me
Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

added about 2 years ago

Don't toss!

What you have here, I think, is a "mother". These occur naturally in vinegars, and are just produced from the bacteria in the vinegar (which is totally harmless). You can actually make your own vinegar with the mother, too.

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Omeletta

Ruthy is a Recipe Tester for Food52

added about 2 years ago

Mine does that too, from time to time- it's probably the mother for new vinegar (so good!) And you can strain the clumps out with a coffee filter, no problem. The rest of the vinegar should be fine to use if it still smells okay.

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added about 2 years ago

Forgive my ignorance -- reading this, I am wondering if it's good to have a "mother" for any reason other than the fact that you can make your own vinegar from it, or if that's the main reason.

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added about 2 years ago

It's fantastic to have a "mother". We had one for years. Had to leave it overseas. Leftover red wine went in the jar with the mother. Every once in a while I would add a spoon of sugar.
Made the best red wine vinegar.
Good Luck
irina

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see
added about 2 years ago

Hi Everyone,
I posted this vinegar question...

I have read all your responses and think they were all so helpful. Who knew vinegar had a "mother"?

Thank you all.

Sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

You're lucky. It's the base for making more wine vinegar. Google vinegar crocks..you put a bit of the mother in those, and feed it a bottle of wine..and keep feeding it with left over glasses of wine.
It'll start making vinegar in a few months. The crock has a spigot on the bottom.
I would never go through that much vinegar to justify a crock..but a glass jar in cool dark place, with layers of cheese cloth (secured with a rubber band)...will let it breath. Of course if you had a big crock, you start making bottles of great vinegar to give away.

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see
added about 2 years ago

Hey Sam, Thanks for such good advice. Looks like I need to open a bottle of wine and find a large jar.

Sit2
Sam1148

Sam is a trusted home cook.

added about 2 years ago

Boujoulais nouveau will be here soon. That would make a great starter for your vinegar batch with the mother; boujoulais nouveau WANTS to be vinegar it's so sweet.

In fact when get it---it's just drink a glass or two and then put a cotton ball the top of the bottle and it turns into vinegar all it's own in a few months. It's rather strong vinegar that way tho--but could kick start your batch; adding less sweet red wine throughout the year to mellow it.
Some feed their batch with a bit of sugar--but the nouveau should have enough sugar.

You might be able to find glass gallon containers with a spigot "sun tea makers"..etc. And wrap a towel around it keep down the light.
But avoid plastic..not so good with vinegar.

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see
added about 2 years ago

Gee, thank you for such a detailed response. Mother is sitting on the kitchen counter waiting for her glass of wine! I guess you are in the culinary business or Re a dedicated foodie. Hats off to ya!

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see
added about 2 years ago

Gee, thank you for such a detailed response. Mother is sitting on the kitchen counter waiting for her glass of wine! I guess you are in the culinary business or Re a dedicated foodie. Hats off to ya!