Cecil answered the question of where apple cider comes from in his column, so I’m not asking that question. But how can I heat apple cider without souring it while I can’t do that to other beverages?
Side note: I read somewhere that if you use skim milk, it’s safe to heat a bowl of cereal in the microwave. How does the amount of fat in milk determine whether it sours when it gets hotter?
“I’m not bad, I’m just drawn that way…”
–Jessica Rabbit,Who Framed Roger Rabbit