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Mother of vinegar: the stringy cloud of yeast cells and bacteria that sometimes appears in the bottom of a bottle of vinegar. It’s not harmful, but you can filter it and use it to make your own vinegar. Pour wine or cider into a sterilized, wide-mouth jar, stir in mother, cover with several layers of cheesecloth and keep in a warm place until it sours, about a month. It should have a clean vinegar taste, lacking in alcohol flavor. Strain through a coffee filter and store in a clean bottle.|Kristen Browning-Blas|Source: foodreference.com and kitchensavvy.typepad.com
