Blaand - Viking Whey wine!

Blaand - a wine made from fermented milk whey! A drink of Norse and Viking legends!

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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.

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ABOUT US:
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.

We hope you join our adventure, enjoy our blog articles and regular YouTube videos.

Sincerely,

James & Dee

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Licensed under Creative Commons: By Attribution 3.0 License

Licensed under Creative Commons: By Attribution 3.0 License

Licensed under Creative Commons: By Attribution 3.0 License

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[kbvca]

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).

[caraanderson]

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 <3

[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...

[Gregthefeaster]

Love you guys tested mine last week and its 👌

[catjab]

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!

[SuperPearce]

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

[craigieboy]

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?

[bobbyvogelgesang]

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?

[valkyrieocean]

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

[matthewmay]

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

[donnaalmon]

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?

[calicodan]

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

[scottlongworth]

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

[archeofutura_]

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

[wescrockett]

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?

[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?

[orkneywalker]

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

[ulfsark]

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.

[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