Blaand - Viking Whey wine!

Blaand - a wine made from fermented milk whey! A drink of Norse and Viking legends!
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A full review of the blaand can be found here: • Blaand - a cheesy wine...
Blaand is a wine made from fermenting the left over whey from the cheese making process. It creates a simpley beautiful wine, easy to make and great to drink.
Full recipe: www.happyhomest...
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Happy Homestead, a place where every day is happy.
We are James & Dee, a young married couple who run a smallholding on a small island of Eday, Orkney, UK. Eday is a beautiful island based off the North coast of Scotland, UK and is gnarled and battered by the strong waves and winds of the North Sea.
We are interested in permaculture, cold-climate gardening, we keep chickens, quail and ducks, enjoy fishing, hunting and making a lot of weird and interesting homebrew (James is the weird homemade wine guy!). We are creating a cleaner, healthier and less complicated life for us, our two hyperactive dogs and our growing family (we have a baby on the way!). We are becoming more self-sufficient and eco-friendly daily.
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James & Dee
www.HappyHomest...
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[@kb2vca]

Great video. I have a batch of blaand that is fermenting away. You used whey made with lemon juice but an alternative approach is to use sweet whey made by adding bacterial culture to clabber the milk. I make hard cheese using kefir and the result is about 7 pints of whey from a gallon of milk. To stop the bacteria from continuing to sour the whey I heat the whey to about 170 F (doesn't need to boil as far as I know. Just needs to be hot enough to kill the bacteria. I then add about 1/2 k (about 1 lb) of sugar, and some wine yeast and as you say, this tastes fantastic. The final product has a gravity of around 1.050 or a potential alcohol content of about 6-7% by volume. I prefer this back sweetened so i stabilize it and then add either sugar or honey or maple syrup (I live in Upstate NY so maple syrup is easy to get).

[@UmBungo]

“I can’t get milk from the cows because they’ve calving. I’d rather the cows have it for themselves so they can grow up to be steaks.” 🤣🤣🤣

[@HBrooks]

my second batch is almost 2 months now. made from the whey leftover from a cheese make of asiagoStyle. used raw jersey cow's milk for the cheese, so the blaand in the demijon has some butterfat on the surface and the curd-silt on the bottom. it's about half clear at this point. going to bottle it in the next few days or so with a siphon. 1st batch i made was very close to a chardonnay after only a month. great 'whey' to use the whey for something magickal! batch 3 will be better still...

[@caraanderson5271]

Thank you so incredibly much for sharing your video. I recently spent several hours researching this, to find not a lot of info... and just happened on your video, FINALLY!!! Making my first batch tomorrow

[@michaelnichols1977]

30 seconds in and I love this guy!

[@SuperPearce123]

I blooming love your videos guys .. I’m currently working on three wines because of you lol Dandelion Nettle Rhubarb mead I would never have done this if it wasn’t for your truly entertaining selves You guys rock

[@hrnekbezucha]

Love you two, so charismatic!

[@catjab5459]

Thanks for this video James! I followed your recipe and am just waiting for it too cool down to pitch the yeast. My first attempt at cheesemaking too!

[@Gregthefeaster]

Love you guys tested mine last week and its 👌

[@matthewmay2037]

I find it best to use unpasteurized sheeps milk as it has a higher sugar content which yields a higher proof. I also add toasted oak chips after my second rack into a carboy and I will age it in that for 3 months it gives it a nice smoked cheese flavor that pairs well with beef or venison steaks

[@ganni025]

Do you need to pasturise sheeps milk if it would be unpasturised milk?

[@valkyrieocean]

I will definitely try to make this during summer!😃👍🏻

[@adamburdt8794]

You two seem fun

[@nathangoodfellow5260]

Im making this tomorrow after I make a run to the Farmer to get some fresh Milk . This is so Awesome!!

[@yourmetalgod69]

Well I start my adventure into Blaand the upcoming week. and I have you to thank. loved this video. so I thought I would leave you my recipe as it is very different from yours. feel free to try any part of it if you want. all US measurements I am afraid... I am using 1.25 gallons of Goat's milk, 3lbs of honey, yeast is going to be Kveik Espe, Spices/fruit will be 4oz of Dried Hawthorn berries, Vanilla pod(1), 1 cinnamon stick, 1 clove, and 1-2oz of fresh ginger. I know this is a Mead variation of Blaand but I am a mead maker is what I do. It should be great fun and a good learning experience as I have never made blaand or cheese from goats milk before so woohoo get some new knowledge and skills and yummy eats.Thanks for the very cool videos I enjoy them. If you are ever in Montana I would be happy to share a bottle with you and send you home with a few. Cheers From The Blind Alchemist.

[@MrScotchpie]

I've just been reading a brilliant book Historical Brewing Techniques by Lars Marius Garshol, who spent over a decade researching ancient traditional North European brews. He mentions Blaand on page 251 and references a book by James R Nicholson called Traditional Life in Shetlands (1978). Blaand, or Blande as it is spelt in Norwegian is a sour drink. The whey is left to sour in casks and was meant to be so "terribly sour" that it had to be diluted to be drinkable. I think I prefer your version which I have brewed, but interesting to note the original/traditional blaand brewed by farmers and crofters in Northern Scotland and Scandinavia was a sour drink, maybe similar to a sour beer.

[@johnsmith-tf8xb]

What an interesting drink.

[@ulfsark78]

Hey boss, i'm trying this now myself, only I used lactic acid to curdle the milk, the citric acid to drop it to about 3.6ish. Also used skim milk.... just started fermenting now with d47 yeast. The cheese is a bit sour, which is expected, considering, but tasty.

[@rough-hewnhomestead4751]

Yay...making cheese tonight--then this! Thanks!

[@jaysonbarlow3540]

Just finished this can't believe how good it is. . . pretty fruity even tho no fruit crazy!

[@lifeeternal9823]

You should do a taste review of some of the wines you made. That would be a cool video to watch

[@HappyHomestead]

Hi there! You asked and here it is - a review of the Blaand: kzbin.info/www/bejne/eZelg6Nug96SjZY - Dee

[@lifeeternal9823]

Happy Homestead you guys are amazing!

[@TapoNothFarm]

No Whey?! (didn't check below just how many people also made that joke...) We have got to try this! We love making hedgerow wines and we have a fair bit of whey from the goats. Thanks for the inspiration.

[@HappyHomestead]

Whey really is great stuff indeed - and I am planning to make several varieties of blaand - strawberries and cream, milk and honey and cappuccino!

[@cpm9747]

Going to have to give this a try with honey instead of white sugar. May try another batch with a dark brown sugar as well to see how that affects the test. So curious to try this drink.

[@ladyb003]

I don't drink wine but that's interesting. Thanks for sharing

[@HappyHomestead]

Hello Lady B! What I like is that I get to make some lovely cheese and James can still salvage the by product into something else that's also useful! No waste! I really like that. Whey is also beneficial for hair and skin, so you can use it as a face toner or rinse your hair (and then rinse again with water, lol) as it's still full of vitamins, etc and it feels really good! :) So many reasons to be making cheese, hahaa!! 😂😊😍 - Dee

[@ladyb003]

Ohhhhh.............good to know. Thank you

[@bidnow2946]

Well, I must have done something wrong. My S.G. went from 1.140 to 1.082 for only about 7.6% ABV. It has remained light green with "mini-curds" and sickeningly sweet. My guess is that Lalvin QA23 won't ferment lactose, but maybe your yeast does.

[@Sylvia-Storm]

I wonder what it would taste like to add honey instead of sugar to turn it into a mead.

[@earlenematthews8920]

You need to use rennet to make your cheese. I really Doubt if Viking had lemon juice on hand.

[@MrScotchpie]

Do you use brewing sugar (dextrose) or table sugar?

[@Bearded_Buddha]

Could you use Whey Protein powder instead of making your own from milk?

[@truthhurtz2793]

How long do you keep the milk at 93 C ?

[@KSherwoodOps]

i wonder if the whey acts as a yeast nutrient because of its nitrogen content? I might try various brews w and w/out to see what happens

[@kingdarkem]

Tried this....glad I used a blow off tube...would had blaand all over my ceiling. Almost blew off the blow off tube though. The yeast I think was a little too vigorous.

[@scottlongworth3615]

Just a quick question once you add the lemon juice and leave it for 20 mins do you still keep it on the heat or turn off the gas

[@donnaalmon3887]

I refrigerated the whey from making cheese. Is it ok to use that to make blaand? It is only a few days old now in the fridge. Also, I just realized the demijohn I have I believe holds 5 gallons, but I think I only have just over a gallon on whey. Can I still make Blaand in this demijohn, or will the extra space in the container affect the ability of it to properly ferment?

[@craigieboy4304]

Good video Happy Homestead just wondering I have started to make a lot of Kefir could I use kefir instead of the milk in the recipe?

[@orkneywalker]

Dude where abouts in Orkney are you from? I'm a Kirkwall lad but left a few year ago

[@joshuajohn6679]

I'm a decendent of Orkney clan Gunn. I find you interesting.

[@wescrockett3915]

My friend I love your channel, and your videos. This recipe in particular fascinates me! I have a very old rosemary blackpepper mead recipe from the 12th century. I was wondering. Are your wines generally sweet or dry? After converting your recipe to American gallons, I believe you add 5 cups of sugar? Am I right? I am a fan of dryer wines. So how much sugar would you recommend?

[@calicodan1556]

Damn, just been to the shop already, ill for sure be trying this. How do you guys process the curds?

[@HappyHomestead]

We make cheese (such a great by-product of making blaand, lol!)! A video of how we did it is coming up to KZbin on Thursday - but you can see it now on our website: www.happyhomestead.co.uk/simplecheese

[@edantjam]

When you leave it to separate after adding lemon juice (during cup of tea number 2-3), do you leave any heat on it?

[@HappyHomestead]

No, let it cool down, this is the stage when the curds will really separate :)

[@NezumiWorks]

You have a typo in your recipe where 4.5 litres of milk gives you about 4.5 litres of whey, which cannot be possible. Unfortunately, the video gives no further insight into how much whey is used. I want to try making this with whey left over from making Greek yogurt (which shouldn't need added orange juice since it's already acidic), but I have no idea how much whey I'm trying to get for a 1-gallon batch. Could you let me know how much whey you actually end up with? Would 2 litres or so of whey with no solids at all be okay or would I need more?

[@peglamphier4745]

OMG. You two are disgustingly cute. Someone posted some Blaad on my reddit cheese making site and I investigated, which brought me here. You should have more views.

[@bobbyvogelgesang9467]

Hey ive been watchin alot of your recipies im in total aww !! But i do have a question can i use vinegar instead of lemon juice to make the whey? And will it still ferment?

[@HappyHomestead]

Why thank you! I would advise against using vinegar to seperate the whey. Vinegar is an enemy to wine making as one drop of acetobacter - the bacteria that makes vinegar acidic can turn the whole batch into vinegar. I'm currently making vinegar as well as wine, and making sure that I make it in a separate room to avoid cross contamination :)

[@bobbyvogelgesang9467]

@@HappyHomestead thanks saved me from wasting but can i use heavy cream and or half and half to make the whey? Or just use milk?

[@BroManAndSkatePunk]

@@bobbyvogelgesang9467 Just use milk its cheaper and i havent heard anyone making whey from cream. Also cream has less sugar per volume because of the higher fat content.

[@bobbyvogelgesang9467]

@@BroManAndSkatePunk thanks!! I just started a blaand i cant wait for it to finish it smells awesome and tasted before the yeast and omg!!! Delish!!!

[@archeofutura_4606]

I’m gonna try a 2 gallon batch soon! I just have a couple questions, though. How long does it need? And also do you know how putting less sugar into the whey might affect the taste? Cheers

[@alanhagland1302]

well just done that, cheese and wine, oh i left mine on simmer when i had add the lemon juice ?? still ok

[@Wickedstickyflowers]

If I add mushroom spores will the grow

[@Concreteowl]

Isn't it easier to make Kefir and syphon the whey from the bottom of the jar?

[@giuseppeconti7428]

I'm a little bit concerned about safety of this drink. Is there a risk for botulism?

[@HappyHomestead]

No risk at all! Only if you make the blaand in squalid and filthy conditions!

[@DocteurDuCube]

I start a batch on half a gallon after looking at your video :-) Is it going to go clear by it self, or if some fining agent is requiered after the fermentation ?

[@HappyHomestead]

Hope you enjoy the half gallon :) It really is an interesting drink. When I have made previous batches I have let them clear naturally - my aim is to keep it as viking as can be, along the traditional roots. It has cleared pretty well, however, I am sure that it could become extra bright with the addition of finings or filtering!

[@thorngrove]

Thanks for the video and blogpost. This looks really interesting. One of my flat mates made kumis once, though from goats milk, which was an experience. I wasn't thrilled as he made it in the airing cupboard, which smelt for weeks afterward. :-D I was planning on making feta in a couple of weeks time, which has calcium chloride, rennet and Mesophilic Starter in it before the whey is separated out. Do you think this recipe/fermentation will will still work? Have you tried it with a cheese that uses rennet and starter?

[@HappyHomestead]

Hi there, I will come clean and admit that we haven't tried making cheese with rennets and starters before - not sure how they would affect the blaand. . . Could you extract the whey BEFORE adding additional additives (lol!)? . . . Have a go and let us know if it works, it might be a brand new gem of a recipe!! Whey doesn't contain any of the milk curds so it doesn't seem to go off and smell. . . - Dee

[@AngryGimpNRedBeanie]

Is there a video for what your wife did with the curds, so I don't have to bin them when I try make this.

[@HappyHomestead]

There is indeed- This is the follow on video here- be warned though, it is very cheesy! kzbin.info/www/bejne/b6GUepqHaJ5jaq8

[@garygreen226]

Grew up to be steak lol