Imagine a drink that sustained Highland families for centuries — refreshing, lightly sour, sometimes gently fizzy, made from nothing more than leftover whey. That’s Blaand, and until recently, it had almost vanished from living memory.
The good news? It’s remarkably easy to revive. With modern starter cultures like those from NPSelection, you can recreate this historic beverage safely and consistently, while still honouring its rustic Scottish roots. This guide will walk you through everything: the history, the method, and how to make Blaand taste exactly how you want it.
What Exactly Is Blaand?
Blaand (sometimes spelt bland or blawn) is fermented whey, the pale liquid left behind after making cheese or straining yogurt. While whey is often discarded today, it’s actually rich in lactose, whey proteins, minerals like calcium and magnesium, and bioactive compounds, making it ideal for fermentation.
Traditional Blaand was a daily staple in rural Scotland. Think of it as the Highland equivalent of buttermilk or kvass: refreshing, naturally probiotic, low in calories, and wonderfully hydrating. On good days, it turned out mildly tangy and still. On others, it developed a lively sparkle. That unpredictability was part of its character.
The Old Way: How Blaand Was Traditionally Made
In the old farmhouse method, cheesemakers let their fresh whey sit in wooden tubs. Fermentation happened spontaneously, driven by whatever microbes were floating around the dairy — natural milk bacteria, environmental yeasts, and cultures living in the wood itself.
Depending on the season and temperature, fermentation can take anywhere from 1 to 3 days. Sometimes the result was pleasantly mild. In summer heat, it might turn sharply sour. If the right yeasts took hold, you’d get natural carbonation. Occasionally, it even developed a gentle alcohol content.
This rustic approach had authentic charm, but it also meant you never quite knew what you’d get. One batch might be perfect; the next, undrinkably sharp. That’s where modern fermentation comes in.
Making Blaand Today: Controlled, Safe, and Consistent
Modern home fermentation lets us capture the spirit of traditional Blaand without the guesswork. NPSelection’s starter cultures arrive in precisely measured 1-gram sachets, giving you complete control over fermentation strength and flavour development.
You can use a quarter sachet for a mild, slow ferment, half for a balanced classic Blaand, or a whole sachet for something more substantial and faster. The beauty is in the choice.
Choosing Your Starter Culture
Different starters create distinctly different styles of Blaand:
Yogurt Starter (Lactobacillus bulgaricus + Streptococcus thermophilus) produces clean, bright acidity with a smooth, non-yeasty character. This gives you classic, straightforward Blaand — refreshing and uncomplicated.
Kefir Starter (lactic acid bacteria + yeasts)creates something closer to what Highland families might have experienced when conditions were just right. The yeast component develops gentle natural carbonation and adds deeper, fruitier aromatic notes. If you want sparkling Blaand, this is your best bet.
L. reuteri Starter ferments slowly and gently, producing very mild, soft acidity. The result is subtle and smooth — ideal if you want something delicate.
Each approach is authentic in its own way. There’s no single “correct” Blaand.
The Basic Method
Start with a litre of strained whey from yogurt, cheese, or kefir. Make sure it’s cooled to below 40°C before adding your starter culture — hot whey will kill the bacteria.
Add your chosen amount of NPSelection starter (quarter, half, or whole sachet) and stir gently. Then let it sit at room temperature, somewhere between 20–25°C.
Fermentation times vary by starter: yogurt cultures typically need 12–24 hours, kefir starters work faster at 12–18 hours, while L. reuteri takes its time at 24–36 hours. The best approach is to taste as you go. Blaand is forgiving.
You’ll notice the pH dropping as fermentation progresses. Around pH 4.6, you get a mild, refreshing taste. At 4.2, it becomes tangier and more aromatic. Below 4.0, you’re entering sharp, old-style territory — which some people love.
Adding Natural Carbonation
If you want bubbles, transfer your finished Blaand to airtight bottles, add just a pinch of sugar or honey, and leave at room temperature for 8–24 hours before refrigerating. The residual cultures will consume that sugar and produce carbon dioxide. Kefir starter gives the best fizz; yogurt starter stays mostly still.
Why Modern Blaand Works Better
Traditional fermentation had romance, but modern methods offer something valuable: consistency and safety. You’re not rolling the dice on which microbes show up. The fermentation happens faster and more predictably. You can dial in exactly the flavour profile you want, whether that’s gentle and mild or sharp and complex.
The trade-off? You lose some of that wild, unpredictable character. But honestly, for daily drinking, most people prefer knowing their Blaand will turn out well every time.
Why Blaand Deserves a Comeback
There’s something deeply satisfying about reviving a forgotten food tradition, especially one this simple and sustainable. Blaand transforms what’s often waste into something genuinely refreshing and healthful. It’s naturally probiotic, low in calories, hydrating, and — if you don’t overdo the fermentation — contains little to no alcohol.
It also fits beautifully into modern fermentation culture. If you’re already making yogurt or cheese at home, you’ve got everything you need.
Final Thoughts
Blaand connects us to centuries of Scottish food wisdom while working perfectly in a modern kitchen. With NPSelection’s precisely measured starter cultures, you get the benefits of both worlds: the traditional drink our ancestors relied on, made with the consistency and safety we expect today.
Whether you go for clean and bright, gently sparkling, or soft and subtle, you’re participating in something much older than yourself. And that’s worth raising a glass to.