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Apple Cider without a press? Yup, I went here, guys!
We’re a bit starved for fall in these parts (Southern California) with our recent 100+ degree heat wave days. Not to mention, apple orchards are so hard to come by, and with the pandemic I’m not super interested in risking exposure heading to the 1 option that’s bound to be over-crowded this time of year…
So what’s a girl from Michigan to do?? Because, in my mind, it’s just not fall without a little cup of apple cider in hand!
And because I’m all about the DIY life, here’s my latest and greatest “recipe” for making apple cider without a fancy press at home!
It’s shockingly easy!
Step 1 – acquire loads of apples! Step 2 – process said apples.
Step 3 – add the apples to a nutmilk bag, or other cotton cloth equivalent. Step 4 – twist to squeeze out dat juice.
Step 5 – keep squeezing. Tah Dah!
Cider Making Steps
- Find the apples you want to use. I recommend a variety to keep it interesting – I used a combination of Pink Lady, Honeycrisp, and Gala. This combination was wonderful for my personal taste! The Pink Lady gives a nice tartness to the cider, but it is balanced by the sweetness from Honeycrisp, and Gala. Mmmmm!
- Wash your apples thoroughly (since we’re not peeling anything), then roughly chop the apples and toss into your food processor, skin and all! I was able to get away with adding about 6 apples into my 7-Cup Capacity Food Processor. But this will vary depending on your apple size and food processor size.
- Next, add about 2 cups of the ground apple mixture to your nutmilk bag. You’ll want to make sure the bag is already over the bowl or vessel you want to use to collect the juice, as the juice will start to drain immediately.
- Twist the cotton bag tightly as if you are wringing out a wet bathing-suit (yup, pools are still on my mind with this weather!! hah!). Squeeze until it seems like most of the juice is extracted, then discard the dried pulp.
- Repeat until all the apple pulp is juiced.
Look at that color! You cannot buy this type of cider at the grocery store, that’s for sure. It tastes like it is fresh from the cider mill.
Some other fall favorites to enjoy:
- Dorie Greenspan’s French Apple Cake
- Cinnamon Rolls with Warm Vanilla Glaze
- Glazed Apple Fritters
- Pumpkin Pancakes
Apple Cider Without a Press
Equipment
- Food Processor
- Nut Milk Bag
Ingredients
- 10 lbs Apples I used a combination of Pink Lady, Honeycrisp, and Gala
Instructions
- Core all apples and roughly chop. In batches, add to food processor with standard attachment and pulse until apples are minced and pulpy. (My processor could handle about 6 apples at a time).
- Pour out apple pulp into a large mixing bowl and set aside. Repeat until all apples are processed.
- Add a generous helping (about 2 cups) of the apple pulp to a nut milk bag. (Don't have a nut milk bag? Substitute with other tightly woven cotton cloth or cotton bag). Holding the bag over a large juice collection bowl, twist and squeeze the bag to extract the juice. When it seems like most of the juice has been extracted, discard the pulp from the bag.
- Repeat until all the apples have been juiced.
- Recipe makes 1/2 gallon of apple cider.
2 comments
Ohhh nice! Sounds refreshing specially for summer
Thanks Raymund! Fall over in these parts but definitely feeling like summer here 😉