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Homemade apple cider without a press

Make homemade apple cider by grating fresh apples and squeezing the juice through cheesecloth, then heat-process the bottles. Makes 1 liter.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
40 min
Cook time
15 min
Total time
55 min
Servings
1 liter
Difficulty
Easy
Cuisine
Slovak
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This homemade apple cider is fresh apple juice you can make in an ordinary kitchen without a crusher or press. Grate the apples, ideally using a food processor, then squeeze out the juice through a cloth or cheesecloth placed in a strainer. This recipe comes from Grandma, and you can adjust the amount of apples to suit how much cider you want to make. To keep the apple quarters from browning, place them in a bowl of ice water.

Ingredients

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Instructions

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  1. Wash the apples thoroughly, remove the cores, and cut them into quarters. Place them in a large bowl of ice water to keep them from browning.

  2. Grate the apples by hand or use a food processor to work more quickly and reduce oxidation.

  3. Line a large strainer with a cloth or cheesecloth, leaving the edges hanging over the sides. Set it over a bowl and fill it with the grated apples.

  4. Press the apples firmly to release as much juice as possible. When pressing them in the strainer no longer releases enough juice, gather the cloth into a bundle, pull it tight, and twist to squeeze out the remaining juice.

  5. Pour the juice into clean bottles, filling them to about 1 cm below the rim. Seal the bottles and sterilize for 15 minutes at 80 °C (176 °F). Store the bottles in a dark, cool place.

Tip: For a fuller flavor, use a mix of sweet and tart apples. Wet the cloth and wring it out before use, as a dry cloth would absorb some of the juice.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
52 kcal
Protein
0.3 g
Carbohydrates
14 g
of which sugars
10 g
Fat
0.2 g
of which saturates
0.0 g
Fiber
2.4 g
Salt
0.0 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Jablkový mušt bez drviča a lisu – recept od babičky

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