Ok, until 10 days ago I'd never heard of a blaand. Clueless.
Once I did, though, I had to make one. HAD to. I mean, I try to use or give away the whey for another to utilize, but more often than I'd like, I'm binning whey. Now I have another use for whey.
Here's a link to the make:
https://youtu.be/cSBCaF_mUIcBlaand, a traditional fermented whey product, aka milk booze. Made and used by farmers in Scotland, Iceland, the Faroes and Norway for centuries, although any notable production ended around WWII. Prior to the introduction of tea & coffee, it was the most common daily drink in those cultures.
That I'm of Scottish descent with Viking ancestry, once I heard of this beast, it was a have to make situation.
1.14kg (2.5lbs) of honey
4L of whey
½ tsp yeast nutrients
½ tsp yeast energizer
150ml of steeped tea
5g D47 yeast
It’s a Romano whey, fwiw.
The color is better than I’d thought it’d be. I thought there’d be a milky opaqueness, but not only is that not true, the light caramel color is really attractive, imo.
The aroma from the airlock, gotta say, pleasant and intriguing. I’m pretty sure I haven’t ever been around a fermented whey product, so my baseline is non-existent. It’s clearly sweet, but there’s bit of acidic sharpness there. It reminds me a bit of fresh pineapple, with dairy, almost cereal milk like smell hiding behind that tropical fruit note. Kinda freaky from a milk product.
I’m even more curious now.