The “mother” is a cloudy and sometimes stringy looking substance. The bottom of raw apple cider has the “mother” because it is heavier than the rest of the liquid. This is the probiotic in its most dense area. That’s why I shake gently before pouring the shots of apple cider vinegar. This disperses the good bacteria throughout the whole bottle.
Remember, the pasteurized apple cider vinegar has no live probiotics in it due to the heat used in pasteurization, even if it tastes the same.
I hope this helps.
-Author and Creator of the Superior Self series