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.[1][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.[3]

See also

References

Notes
  1. 1 2 Nicolson, James R. (1978). Traditional Life in Shetland. Robert Hale. p. 80.
  2. ↑ Riddervold, Astri (2009). Drikkeskikker: Nordmenns drikkevaner gjennom 1000 år (in Norwegian). Cappelen Damm. p. 31.
  3. 1 2 "Unknown". Dundee People's Journal. 19 January 1884.
  4. ↑ "Bland n., v." Dictionary of the Scottish Language. Scottish Language Dictionaries Ltd. 2004. Retrieved 10 February 2022.
  5. ↑ Garshol, Lars Marius (2020). Historical Brewing Techniques: The Lost Art of Farmhouse Brewing. USA: Brewers Publications. p. 251. ISBN 978-1938469558.
Sources


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