Please, how do I make Blaand?
Please, how do I make Blaand?
Gidday
I have just started another batch of cheese and am looking at what to do with the whey. Me being such a mean old bugger I don't like to waste anything.
I hear blaand can be made from the whey and after reading up on the stuff from some searches I did, I am wrapped with the idea of making an ancient drink of my ancestors.
So please, can anyone tell me how to make it?
I have just started another batch of cheese and am looking at what to do with the whey. Me being such a mean old bugger I don't like to waste anything.
I hear blaand can be made from the whey and after reading up on the stuff from some searches I did, I am wrapped with the idea of making an ancient drink of my ancestors.
So please, can anyone tell me how to make it?
Cheers
just a Rough Country Boy.
just a Rough Country Boy.
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- Barbara Good
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Welcome to a very frustrating search. I've been looking for this for ages. The only person who seems to make it is some Etherrington bloke near glasgow, and that is on a commercial scale. So the chances of him sharing the recipe are slim.
I have bought a book that has a very vague recipe for it. I'll try and find it and type it in for ya.
I am assuming the guy in glasgow is doing something different as his must be able to keep for a long time. This recipe i found seems to give it a very short lifespan.
I have bought a book that has a very vague recipe for it. I'll try and find it and type it in for ya.
I am assuming the guy in glasgow is doing something different as his must be able to keep for a long time. This recipe i found seems to give it a very short lifespan.
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I found a recipe!
This drink is simply the whey of buttermilk left to ferment in an oak cask. To make the whey, pour enough hot water on the buttermilk to cause it to separate. Drain the whey off the curd (which may be pressed and eaten with cream). Pour the whey into the cask and leave undisturbed until it reaches the fermenting sparkling stage, when it may be used.
After the sparkle goes off it, Blaan becomes flat and vinegary, but you can keep it at its best stage by the regular addition of fresh whey.
This drink is simply the whey of buttermilk left to ferment in an oak cask. To make the whey, pour enough hot water on the buttermilk to cause it to separate. Drain the whey off the curd (which may be pressed and eaten with cream). Pour the whey into the cask and leave undisturbed until it reaches the fermenting sparkling stage, when it may be used.
After the sparkle goes off it, Blaan becomes flat and vinegary, but you can keep it at its best stage by the regular addition of fresh whey.
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so it seems buttermilk doesn't have to come from butter making1. the more or less acidulous liquid remaining after butter has been separated from milk or cream.
2. a similar liquid made from whole or skim milk with the addition of a bacterial culture.
and also that whey, doesn't have to come from cheesemaking, so i guess you create buttermilk by curdling the milk and then separate it.a milk serum, separating as liquid from the curd after coagulation, as in cheese making
btw, I am no expert in cheese making, just got the definitions from dictionary.com
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Gidday
Hey Muddy, if I get drinkin this stuff I reckon I would be keen to get my pause on you and have a rap sesion.
So Possum, to make this stuff all you need is an oak cask and let it ferment on it's own? No wonder the Scotts and Vikings were tough old buggers.
Andrea, I like the thought of getting into that drink of the old Highland Crofters who couldn't afford whiskey.
Our calf is sick with the scours so we are taking all the milk our cow gives and have just made my second batch of Farmers Cheese. Tastes fairly good too.
Hey Muddy, if I get drinkin this stuff I reckon I would be keen to get my pause on you and have a rap sesion.
So Possum, to make this stuff all you need is an oak cask and let it ferment on it's own? No wonder the Scotts and Vikings were tough old buggers.
Andrea, I like the thought of getting into that drink of the old Highland Crofters who couldn't afford whiskey.
Our calf is sick with the scours so we are taking all the milk our cow gives and have just made my second batch of Farmers Cheese. Tastes fairly good too.
Cheers
just a Rough Country Boy.
just a Rough Country Boy.
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look I found you a recipe, that doesn't make me any sort of expert on the subject.Jack wrote:
So Possum, to make this stuff all you need is an oak cask and let it ferment on it's own? No wonder the Scotts and Vikings were tough old buggers.
![Laughing :lol:](./images/smilies/icon_lol.gif)
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