Blaand
Recipe, Method and Review
Blaand - the ancient drink of the Vikings
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Blaand, an old Norse drink that was at one time popular in the Scottish highlands and islands, frequently made before the demise of cottage cheese industry. As people started to reduce the amount of cheese that they made at home, they also reduced the amount of blaand that they made and drunk. Like all good recipes, the details of how to make this drink were held close to the chests of those who made it and passed down orally through the generations.
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Blaand used to be a by-product of the cheese making process, however, I personally think that blaand is a product worth making in it's own right and cheese is a fantastic bonus to this brilliant wine! Which ever you intend on making I am sure that you will really enjoy both!
Blaand can be made from either goat or cow’s milk, goat's milk produces a naturally sweeter blaand, yet blaand from cow’s milk creates a more full-bodied drink. I have not as yet tried making blaand from sheep's milk. Individual experimentation and devoted testing will assist you in discovering your personal preferences! |
Can you make wine from milk?
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Ingredients:
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Making homebrew from milk
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Method:
- Separate the curds from the whey and make cheese from the curds, follow your preferred cheese making recipe.
- Whilst the whey is in the pan, add 1.5kg of sugar and dissolve.
- When cool, transfer blaand to a 1 gallon demi-john and top up to neck of demi-john with water, if needed. 4.5 liters of milk will give +/-4.5 liters (1 gallon) of whey.
- Give it a good stir and then add the yeast, fit an airlock.
- Rack as and when needed.
- Once the fermentation has completed, rack and store for a couple of months.
- Bottle - you can drink straight away, but the blaand does improve with age.
Step 1: Blow a victory horn
Step 2: Make blaand (and cheese) from milk
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Step 3: Enjoy blaand!
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Traditionally, there are two ways of drinking blaand, Young and Old - Young has not been set aside to mature and is a much lighter and easier drink, ideal for summers and paired with light seafood or salad dishes. Old blaand develops an oakiness and a certain depth that is akin to guiness and best paired with a coal fire in the midsts of winter.
Blaand is so easy to make, inexpensive and pretty tasty! So why not give it a try - here is everything you need:
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Blaand: The taste and review
After a couple of months of vigerous fermentation and quite a quick clearing period, the blaand started to sparkle in the Demijohn. The sediments at the base of Demijohn were soon racked off and a wee taste of this viking drink revealed that it was nearly time to be bottled.
Enjoying a glass of the fermented whey was a pleasure. Vanilla and coconut aromas came through, leading the way for punchy pineapple and citrus to cut through.
I was most surprised at how pleasant and moreish the blaand was. Oaky yet smooth!
Would I make the blaand again? Without doubt!
Enjoying a glass of the fermented whey was a pleasure. Vanilla and coconut aromas came through, leading the way for punchy pineapple and citrus to cut through.
I was most surprised at how pleasant and moreish the blaand was. Oaky yet smooth!
Would I make the blaand again? Without doubt!
Blaand - Drink of the vikings!
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Blaand - Drink of the vikings!
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