Blaand
Blaand is a traditional Scottish drink made from fermented whey with quite an alcoholic kick. While it’s been made for centuries in Scotland, it has largely fallen out of favor perhaps, in part, to the decline of home cheesemaking and the increased availability of other alcoholic beverages. First, whey is reserved from cheesemaking or, I imagine, you could use the whey leftover from Bonny Clabber or strained yogurt as well. But, if you’re adventerous enough to attempt to make blaand, you’re probably adventerous enough to make cheese too. That whey is then traditionally poured into an oak cask similarly to wine, and allowed to sit until the desired flavor and alcohol content are acheived. When the fermentation is complete, blaand should have an alcohol content similar to wine. Take care, because if you allow it to ferment too long you’ll end up with whey vinegar instead of blaand, and that’s decidedly unpleasant.
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