How one can make vinegar by fermenting scotch with prosciutto

In a big saucepan over medium warmth mix prosciutto and water. Simmer for 10 minutes. Filter and discard the prosciutto. Place the uncovered broth within the fridge to chill.

As soon as cooled, the broth can have a strong layer of fats. Take away the fats and discard it.

In a big bowl, stir broth and scotch. Unfold combination evenly in 1 quart glass containers. Cowl with cheese fabric and safe with an elastic band to stop particles from getting into.

Place the containers in a cool, dry, darkish place. After three to six weeks, the style: it must be robust, acidic and acidic. Or check utilizing pH strips – pull for a studying of four or much less on the pH scale.

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