cab
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Blaand?Had some milk 'on the turn' over the new year. Couldn't waste it, it was a full couple of litres we'd left in the fridge when we went away for a week, so I figured I'd make some cheese. That's an easy job, the curds and whey separated by warming up with a little vinegar. Curds were then strained out, mashed with a little cream, salt and herbs, and by this evening it'll be a pleasant soft cheese.
But I figured I'd try and get some 'blaand' or something like it from the whey. I've seeded it with a little bread yeast and a spoonfull of sugar, but thius far nothing had happened. Ought I add some yeast nutrient? Or is blaand made by a process that doesn't use any yeast, wild or otherwise?
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sean
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I think Sarah D posted instructions on RC for this. Might be worth a quick search.
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Bugs
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She did, quite recently too I think, certainly I read it recently.
I can't help laughing at the name, it reminds me of that goodness gracious me sketch with the man in an "English" restaurant saying "what's the blaaaandest thing on the menu". 
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jema
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| Bugs wrote: | She did, quite recently too I think, certainly I read it recently.
I can't help laughing at the name, it reminds me of that goodness gracious me sketch with the man in an "English" restaurant saying "what's the blaaaandest thing on the menu". |
That was a great series, albeit I think it waxed a little as it went on. I suppose that is the problem when making fun of stereotypes, there are only so many sketches you can do before getting a bit repetative.
jema
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Sarah D
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Yes, I posted it over at RC site - I found it in an old book of Orkney (I think) cooking. The psot was titled "Blaand" if you want to go and have a look, posted by Lowlander.
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cab
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Cheers... Just had a look. That recipe looks like another I've come across in a 'prehistoric' cookery book.
Thus far, mine is just sitting there in a big bowl (haven't got a cask!) doing little. I'll pour it into something I can fit an airlock into this evening.
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Sarah D
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Keep us posted as to how it goes, I for one would be interested.
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MtnDwarf
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RC?I see reference to RC but have no idea what that is. Can someone help me because I would love to see an actual traditional recipe for Blaand.
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sally_in_wales
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RC is probably River Cottage
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alison
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Welcome to downsizer.
This is a very old thread, and I am not sure how much of the old site they moved when they changed format, but RC is River Cottage.
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MtnDwarf
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I appreciate this. I just did a quick search over at River Cottage no luck. If anyone has a traditional recipe for Blaand I would be highly appreciative. It would probably be in an old Scottish cookbook. Sarah D mentioned something about this, not sure if she still posts on this forum.
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alison
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She doesn't. You could ask her on RC though. She is Lowlander over there.
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sally_in_wales
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I'll be interested in seeing if anyone comes up with any recipes, it sounds well worth trying, for novelty value if nothing else
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lettucewoman
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I found this...
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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lettucewoman
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and this to and to the previous recipe
Oak barrel might also be for some tannin - a handfull of oak chips (depending on quantity to make) might also be an idea if you want to be authentic, or failing that a little grape tannin.
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MtnDwarf
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Thank you!
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