This is Awesome! I also just finished a Milk Mead. If you curdle the milk with citric acid (lemon juice) it comes out fruity, but if you use rennet to curdle it then it taste more like parmesan cheese. Wild and super fun to make. Great video
You could use any live cultures from yogurt or kefir. In fact kefir (made from kefir grains) has both meso and thermo phillic cultures which means that you can make just about any kind of cheese - the one exception is blue cheese as kefir does not have the penicillin roqueforti bacterium that you need for blue cheese
That was pretty cool. Whey mead sounds like a real possibility for peculiar recipes. My biggest appreciation also for knowing about the parmesan crost to flavor soups, that's a real Italian traditional trick.
I have heard that before. I’m French Canadian, but I love learning about culinary traditions from other places. Cheers to you Riu! It would be interesting to see some berries in the mix for this style to make “berries and cream” 😂
I think the "cheesy" smell you get are actually fat lipids that got oxidized. Did you use low fat milk? One thing that could improve would be to chill the curded and filtered milk and then siphon it to the carboy from the bottom: The fat separates easily to the top of the liquid when it is cold.
as someone who makes and age cheese....i certainly hope you did something with those curds! You'll also get a better end product if you cut it into curds, let the curds rest and stir to expel the whey from the curd. Take the left over curd and press between two cutting boards with weight ontop of one (a gallon or so of water), flip a couple times as it drains. Fry it up with some salt...stupid good.
Lovely video. I also make cheese and I get about 7 pints of whey from every gallon of milk I use to make about one pound plus of cheese and so I regularly make blaand but I make blaand with table sugar. That said, whey has a gravity of about 20 points (the lactose) but you can transform unfermentable lactose into glucose and galactose - both fermentable by yeast if you add a few crushed tablets of lactase. That would solve Kyle's lactose intolerance problem. And if you added lactase (your local pharmacy carries this) you can either reduce the total amount of honey you add by about 20 points (about 1/2 lb of honey per gallon) or you can aim to ferment brut dry and then back sweeten. Interestingly, you say you never added any fruit - but you added the equivalent of several lemons. I hope you realize that the "curdled" milk you got is a soft cheese which you can press under weight to extract more whey and to which you can add some salt and herbs or spices. You can make a hard cheese if you use cultures to acidify the milk rather than acids, (but then you add rennet and you don't boil the milk, merely heat it to about 90 F) but in truth, the lactomel or whey wine tastes brighter sooner if you use lemon juice rather than cultures.
I should have added lactase, for my sake, but I wanted the mouthfeel from the lactose as well. I used the soft cheese for lasagna. I used to work in ice cream and fortunately my lactose intolerance isn’t too bad. Just bad enough where I try to avoid it on most occasions. It’s cool you make blaand from the leftovers from your cheese making. It’s a super cool intersection between cheese making and hooch or mead making. Thank you for your insight. I really loved how my mead highlighted the honey. Lehua is such an awesome honey.
Do you use rennet to curdle your milk? I just did my first Blaand a few weeks ago and use lemon juice. Initial taste is a bit sour but waiting for it to age. I heard if you use rennet it taste more parmesany. Would love to try it again.
@@happymoe465 we both used lemon juice. I used fresh, he used bottled. If I did this again, I would use a lower fat milk, but I also wanted to make farmers cheese for a lasagna.
@@kb2vca correct. I was just meaning for the purpose of the lactomel. I personally don’t think it’s worth doing aside from making cheese and having a fun use for the byproduct. Since I don’t really eat cheese, this mead won’t be on the top of my list anytime soon. Too many other projects in the works.
You would have been better off using lact-eez with your milk or lactose free milk, and if you didn't want the lemon affecting the flavour of the mead I would have used citric acid powder
Initially I was disgusted but then I remembered that there are traditional fermented milk drinks. I looked it up briefly and they tend to be very low alcohol content. It also mentioned that they should be easier to digest than milk stuffs as it converts the lactose into alcohol which is why it was fermented traditionally.
Lactomel (and Blaand) has been on fermentation bucket list for some time now. But instead of curdling my own milk I plan to get fresh whey from a local cheese maker.
Just an observation, you made acidic whey by adding the lemon juice. Next time, try making a sweet whey by using Rennet instead. Your Blaand/lactomel or mead made with whey will smell and taste totally different. Also, I agree with the previous viewer, you didn't get the full benefit from using the whey. Your alcohol content is obtained only from the honey in the mixture and not the whey. Lactose in the whey is a disaccharide, which is a carbohydrate composed of 1 galactose and 1 glucose molecule. For hydrolysis to occur a specific enzyme, lactase, is required to splitthe Lactose into the two monosaccharides (galactose and glucose). The deal with this, buy some lacteez or Lactaid from a pharmacy (drug store) and add 6 lactase tablets (pulverise it into a powder first) to a gallon of whey to achieve this.
@@ManMadeMead the only difference is the honey and they you used lemon to curdle your cheese, and a lack of herbs I have seen in one recipe. but the basics are the same some are high abv some are lower abv. cool stuff either way. I got plans for some with sheep milk I am working a deal with a lady who has iclandic sheep, we are gonna trade and split the cheese and mead, should be a blast. I been working with a cousin in norway to get some stuff to make it a little more traditional. All fun until someone gets drunk and knocks up the sheriffs daughter as they say.
In BC's butterbeer video he got milk solids because he used condensed milk, why didn't that happen to you? Pd: It's so cool to see you be very experimental Edit &PD 2: What would happen if you use straight milk as the base? Send what about milk alternatives like almond or coconut milk?
I think the curdling of the milk and straining it left me only with whey - so there was no milk solids to be had. I don't really know what would happen if you replaced regular milk with water!
If a mead is forcecarbonated, would it be smart to add the backsweetening to a carbonated mead or non-carbonated mead (which is going to be carbonated)?
@@ManMadeMead yes, that was one option that I was thinking. I have an iTap with me so I thought to add this syrup to a bottle, then attach iTap and then transfer the carbonated mead to the bottle. But maybe I'll just add the syrup and mead to a keg, forcecarbonate, transfer to a bottle (or bottles) with iTap and hope it won't foam too much.
Finally, the land of milk and honey!
NO WHEY you guys actually did this. Chef's head is going to explode. The Mead meme community is going to do barrel rolls, lolol....
For the meme!!
Oh, goddamnit Kyle.
They think that i’m milk drinker.
Little do they know that i’m drinking milk mead.
This hits home for me that I live in the Dairyland State, Wisconsin. I definitely need to try this! Thanks for the great information.
Now that's thinking outside the box. Next time I make a MEAD I may try this. Need to research more.
This is Awesome! I also just finished a Milk Mead. If you curdle the milk with citric acid (lemon juice) it comes out fruity, but if you use rennet to curdle it then it taste more like parmesan cheese. Wild and super fun to make. Great video
You could use any live cultures from yogurt or kefir. In fact kefir (made from kefir grains) has both meso and thermo phillic cultures which means that you can make just about any kind of cheese - the one exception is blue cheese as kefir does not have the penicillin roqueforti bacterium that you need for blue cheese
Cheesemakers.. Now also mead brewers haha.
That is cool though, and now I want to try it. I guess I have an excuse to finally try making cheese now.
Home brew Ohio was clutch! Thanks
That was pretty cool. Whey mead sounds like a real possibility for peculiar recipes. My biggest appreciation also for knowing about the parmesan crost to flavor soups, that's a real Italian traditional trick.
I have heard that before. I’m French Canadian, but I love learning about culinary traditions from other places. Cheers to you Riu! It would be interesting to see some berries in the mix for this style to make “berries and cream” 😂
@@dwadeweallin17 That's exactly the sort of thing I was thinking about! Panna cotta style!
ooh this remind me of airag, mongol bev from mare milk
aka Kumis
Ayy I love home brew ohio 😂 first time I've seen them sponsor someone! We gotta get North Mountain Brewing to sponsor you next 😂
This is Blaand...now you're making mead like a viking!
I think the "cheesy" smell you get are actually fat lipids that got oxidized. Did you use low fat milk? One thing that could improve would be to chill the curded and filtered milk and then siphon it to the carboy from the bottom: The fat separates easily to the top of the liquid when it is cold.
That is a good thought! I used whole milk and used the curds for a lasagna.
I honor your craftiness, Timmy.
@@dwadeweallin17 You don't disappoint me, friend!
The curds are a base for the cheese paneer.
That's how you make ricotta. Save it for cheese
as someone who makes and age cheese....i certainly hope you did something with those curds! You'll also get a better end product if you cut it into curds, let the curds rest and stir to expel the whey from the curd. Take the left over curd and press between two cutting boards with weight ontop of one (a gallon or so of water), flip a couple times as it drains. Fry it up with some salt...stupid good.
Hope you ate the Curds! That is a nice Fresh Cheese you made lol
I love this so much.
Love your videos, and excellent song choice at 7:09
You should try making some blaand off camera (basically whey wine) and let us know how it compares
Lovely video. I also make cheese and I get about 7 pints of whey from every gallon of milk I use to make about one pound plus of cheese and so I regularly make blaand but I make blaand with table sugar. That said, whey has a gravity of about 20 points (the lactose) but you can transform unfermentable lactose into glucose and galactose - both fermentable by yeast if you add a few crushed tablets of lactase. That would solve Kyle's lactose intolerance problem. And if you added lactase (your local pharmacy carries this) you can either reduce the total amount of honey you add by about 20 points (about 1/2 lb of honey per gallon) or you can aim to ferment brut dry and then back sweeten. Interestingly, you say you never added any fruit - but you added the equivalent of several lemons.
I hope you realize that the "curdled" milk you got is a soft cheese which you can press under weight to extract more whey and to which you can add some salt and herbs or spices. You can make a hard cheese if you use cultures to acidify the milk rather than acids, (but then you add rennet and you don't boil the milk, merely heat it to about 90 F) but in truth, the lactomel or whey wine tastes brighter sooner if you use lemon juice rather than cultures.
I should have added lactase, for my sake, but I wanted the mouthfeel from the lactose as well. I used the soft cheese for lasagna. I used to work in ice cream and fortunately my lactose intolerance isn’t too bad. Just bad enough where I try to avoid it on most occasions. It’s cool you make blaand from the leftovers from your cheese making. It’s a super cool intersection between cheese making and hooch or mead making. Thank you for your insight. I really loved how my mead highlighted the honey. Lehua is such an awesome honey.
Do you use rennet to curdle your milk? I just did my first Blaand a few weeks ago and use lemon juice. Initial taste is a bit sour but waiting for it to age. I heard if you use rennet it taste more parmesany. Would love to try it again.
@@happymoe465 we both used lemon juice. I used fresh, he used bottled. If I did this again, I would use a lower fat milk, but I also wanted to make farmers cheese for a lasagna.
@@dwadeweallin17 Except that full fat milk makes a far better tasting cheese...
@@kb2vca correct. I was just meaning for the purpose of the lactomel. I personally don’t think it’s worth doing aside from making cheese and having a fun use for the byproduct. Since I don’t really eat cheese, this mead won’t be on the top of my list anytime soon. Too many other projects in the works.
You guys rock! I'm not a chemist. I like the 'simple' good life, but I do love, love, love ❣️ Mead!
this it supposed to be drank very young or very aged. just an FYI.
This was an odd brew for sure.
You would have been better off using lact-eez with your milk or lactose free milk, and if you didn't want the lemon affecting the flavour of the mead I would have used citric acid powder
Make cheese. Use the whey for this.
I made some wine with whey its kinda nutty to me.
Curdling it isn't gross you just made queso fresco.
Wonder what vinegar or citric acid to pull the curd out would be like in the finished product. This is cool to know as i make cheese and mead.
5:04 your shock generated an electromagnetic field and interfered with the mic
I think that was ricotta cheese you made.If you use lower temp,30 c you make mozzarella and still get the whey.
Initially I was disgusted but then I remembered that there are traditional fermented milk drinks. I looked it up briefly and they tend to be very low alcohol content. It also mentioned that they should be easier to digest than milk stuffs as it converts the lactose into alcohol which is why it was fermented traditionally.
Lactomel (and Blaand) has been on fermentation bucket list for some time now.
But instead of curdling my own milk I plan to get fresh whey from a local cheese maker.
What did you do with the curds I would of made cheese like a mozzarella
Just an observation, you made acidic whey by adding the lemon juice. Next time, try making a sweet whey by using Rennet instead. Your Blaand/lactomel or mead made with whey will smell and taste totally different.
Also, I agree with the previous viewer, you didn't get the full benefit from using the whey. Your alcohol content is obtained only from the honey in the mixture and not the whey. Lactose in the whey is a disaccharide, which is a carbohydrate composed of 1 galactose and 1 glucose molecule. For hydrolysis to occur a specific enzyme, lactase, is required to splitthe Lactose into the two monosaccharides (galactose and glucose). The deal with this, buy some lacteez or Lactaid from a pharmacy (drug store) and add 6 lactase tablets (pulverise it into a powder first) to a gallon of whey to achieve this.
this is a very old tradition recipe type. you gotta do some homework lol
This is not the same as the older recipes. Yes it uses whey as the water base but it’s not the same as a blaand.
@@ManMadeMead the only difference is the honey and they you used lemon to curdle your cheese, and a lack of herbs I have seen in one recipe. but the basics are the same some are high abv some are lower abv. cool stuff either way. I got plans for some with sheep milk I am working a deal with a lady who has iclandic sheep, we are gonna trade and split the cheese and mead, should be a blast. I been working with a cousin in norway to get some stuff to make it a little more traditional. All fun until someone gets drunk and knocks up the sheriffs daughter as they say.
why does the intro sound so familiar?
It’s an original thing so I’m not sure!
Make a strawberry kiwi mead
mealk
i sure hope you didn't throw away those curds. thats literally just basic cheese lol
In BC's butterbeer video he got milk solids because he used condensed milk, why didn't that happen to you?
Pd: It's so cool to see you be very experimental
Edit &PD 2: What would happen if you use straight milk as the base? Send what about milk alternatives like almond or coconut milk?
I think the curdling of the milk and straining it left me only with whey - so there was no milk solids to be had. I don't really know what would happen if you replaced regular milk with water!
Where do you get your honey?
I am only 3 minutes in and this sounds.... like the worst idea. But I am super happy to be following along to see how it goes :|
Fermentation should destroy any lactose.
I guess thats what lactose as a powder product is for.
If a mead is forcecarbonated, would it be smart to add the backsweetening to a carbonated mead or non-carbonated mead (which is going to be carbonated)?
You mean to backsweeten an already carbonated mead? I wouldn’t, you’ll add a ton of oxygen to the brew just trying mix it in.
@@ManMadeMead yes, that was one option that I was thinking. I have an iTap with me so I thought to add this syrup to a bottle, then attach iTap and then transfer the carbonated mead to the bottle.
But maybe I'll just add the syrup and mead to a keg, forcecarbonate, transfer to a bottle (or bottles) with iTap and hope it won't foam too much.
I think it's called blaand?
Blaand is wine, this is a mead version of blaand!
What song is playing in the background I've hear this before in a video game..
Chronotrigger!
WHAT
Your starting gravity is including unfermentable sugars isn't it?
Correct!
Maybe try using a milk with a higher fat content next time.