Blaand
Blaand
Blaand (pronounced: /blænd/) is a traditional fermented beverage, originally from Scotland and Nordic countries. It is made from the whey leftover from cheese or butter production.
Etymology
The term "Blaand" is derived from the Old Norse word "blánn", which means "mild" or "tasteless". This refers to the mild flavor of the beverage, which is a result of the fermentation process.
Production
Blaand is produced by fermenting the whey, a byproduct of cheese or butter production. The whey is left to ferment for a period of time, typically several weeks, until it reaches the desired level of acidity and alcohol content. The final product is a clear, slightly sweet beverage with a mild flavor and a low alcohol content.
Consumption
Blaand is traditionally consumed as a daily beverage in Scotland and the Nordic countries. It is often served chilled and can be enjoyed on its own or used as a base for cocktails. Despite its mild flavor, Blaand is rich in protein and other nutrients, making it a nutritious addition to the diet.
Related Terms
External links
- Medical encyclopedia article on Blaand
- Wikipedia's article - Blaand
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