Blaand Explained

Blaand, or bland, is a fermented milk product made from whey. It is acidic and has very low alcohol content.[1]

Blaand has been a traditional drink made by farmers for their own use in Scotland, Iceland, the Faroes, and Norway for centuries. It was never commercialized; production ended in the mid-20th century. In these areas it was the most common daily drink before the introduction of modern drinks like tea and coffee.[2]

Blaand could be made by diluting the whey with water first and then letting it sour.[3] [4]

Another approach was to put the whey into great vats, where it was left to sour; before drinking, some of the soured whey was mixed with water to reduce the acidity. The Norwegian name, "blande," simply means "mix,"[5] and the Scots word can mean the same.

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References

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  • Sources
  • Notes and References

    1. Book: Nicolson, James R. . Traditional Life in Shetland . Robert Hale . 1978 . 80.
    2. Book: Riddervold, Astri . Drikkeskikker: Nordmenns drikkevaner gjennom 1000 år . Cappelen Damm . 2009 . 31 . no.
    3. News: Dundee People's Journal . 19 January 1884 . Unknown.
    4. Web site: Bland n., v. . Dictionary of the Scottish Language . 2004 . Scottish Language Dictionaries Ltd. . 10 February 2022.
    5. Book: Garshol, Lars Marius . Historical Brewing Techniques: The Lost Art of Farmhouse Brewing . Brewers Publications . USA . 2020 . 251 . 978-1938469558.