Blaand or Sparkling Whey

Preparation info

    • Difficulty

      Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

  • About

Method

This popular Shetland beverage is simply the whey of buttermilk left to ferment in an oak cask, and used at the proper stage. To make the whey, pour enough hot water on the buttermilk to make it separate, and drain the whey off the curd. (This may be pre