Heat oil in saucepan. Add onions, cook until translucent and add garlic and jalapeño. Saute until onions start to brown, add tomatillos and Apples. Fill with stock and simmer 30 minutes. Add cilantro and bring to a boil. Blend to finish sauce. Add boiled skim milk to base, season with salt and pepper. Finish with apple cider and simmer for 10 minutes. Pass through a fine strainer.