Apple Cider
Deb
Adapted from a recipe in Nourishing Traditions, to make a smaller quantity
For each 800ml jar:
- 10-12 organic apples
- 25ml (5 tsp) whey
- 5ml (1 tsp) fine sea salt
Wash, quarter and core the apples. Do 3 at a time and then juice. Give the juice a quick stir, then strain into a litre-sized measuring jug. Continue until there is about 750ml of juice, excluding the foam on top. Remove as much of the foam as possible, then pour into the jar. Add the whey and salt and stir well. Cover and leave to sit at room temperature for 3 days. Remove foam, put on a tight lid and refrigerate.
Flavours will develop slowly over several weeks. The cider will eventually develop a rich buttery taste and may become slightly effervescent. The sediment will fall to the bottom of the jar and will remain there if the cider is poured out carefully.