Homemade vinegars, especially apple vinegar, continue to develop the substance which is called “Mother of vinegar“, even after you strain and put it in the bottle.
At first, I used a small strainer every time I wanted to add some vinegar in my salad, but now I did something more convinient:
With a rubber band, I tied a piece of tulle cloth in the opening of the bottle, so now it has a permanent strainer on!
It works fine and I still can close the cap of the bottle!
more tips and useful stuff?