Are you rolling your eyes at the title? Are you wondering if there is a typo ? I do not blame you if that was your first reaction 🙂 As crazy as it sounds, Milk Wine or Blaand was actually a popular drink among the Vikings. Sadly, as time passed, the idea of making cheese at home faded away and so did the consumption of milk wine.
Milk wine is essentially a by-product of WHEY. You guys might be familiar with whey from the protein powders in the market. In simple terms, whey is the strained liquid after curdling the milk. The solid leftovers from this process are what constitutes as CHEESE.
One important note though. In order to maintain the traditional recipe as much as possible, I used honey as the sugar base. But, you can experiment with white or brown sugar as well. I am sure it will still turn out to be just as delicious as the traditional recipe.
Also note that the below recipe was made for a small batch of Milk Wine. In case you are making a bigger batch, scale the milk and honey portions accordingly.
1.89L Whole Milk
1/2 cup Lemon Juice
1 Gallon Glass Bottle
Airlock and Stopper
Home Brewing Sanitizer
- The most important step before getting started with any homebrewing is to SANITIZE ALL EQUIPMENT. It is pretty straightforward and will become second nature when you brew regularly. I follow this link which provides a simple and easy guide to sanitize your equipment.
- Pour the milk into a saucepan and bring it to a simmer.
- Add the lemon juice to the simmering milk. The milk should start separating immediately. Turn off the heat and let the pan cool down to room temperature.
- Strain the Cheese Curds and liquid Whey. We only need the Whey to make our wine. But, the cheese curds are pretty awesome in itself. Here are some ways to make use of them.
- Pour the honey to the Whey and mix till all the honey is completely dissolved. Make sure that the whey is at room temperature during this step.
- Transfer the mixture to the Glass Bottle and pitch in the Yeast.
- Shake the mixture vigorously for a minute and fit in the airlock.
- Keep the glass bottle in a cool, dark place. The fermentation process should start in a couple of hours and you should observe some furious bubbling in the airlock.
- Unfortunately, here comes the most DIFFICULT part of the recipe 🙁 WAIT for 7 days or until the fermentation is complete. You can gauge this when there are no air bubbles in the airlock.
- You can take a sample to taste the YOUNG MILK WINE and leave the rest to mature for 2-3 months more.
Flavor Profile/Taste Test
Even after just 7 days of fermentation, the milk wine has surprisingly cleared up a lot and developed a beautiful golden color. I took a sample from this batch for a quick taste. To begin with, there is an intense but pleasant aroma of honey . However, in terms of taste, the flavor of honey is quite mild and overpowered by the saltiness of the whey.
This is a light, refreshing wine with mild flavors. In my opinion, this would pair really well with a spicy curry. Although, the wine tastes quite nice right now, I prefer to rack it for an additional 2-3 months. I am quite certain that the salty flavor will mellow down post-racking.
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