I've posted here before about homebrewing, but never about cheesemaking. I'm thinking of venturing out into the latter this summer or the autumn following and am doing a bit of research beforehand. Part of that research involves wondering about ways to connect the two hobbies.....
I've read on Wikipedia that there is a medieval Scottish recipe (inherited from the Norse) called Blaand, and further dabbling on the WWW indicates it was once-upon-a-time popular when home cheesemaking was common practice. It involved saving the whey and making a wine-like drink from it. This guy (http://www.erringtoncheese.co.uk/pages/fallachan.php) is apparently making a modernized, high-quality, commercial version of the stuff.
My curiousity is: would anybody have a guess how this stuff would be made? I know from my brewing experience that s. cerevisiae (brewers yeast) will most likely not do the trick, as it cannot metabolize lactose. I know that the lactobacillus genus will, but it mostly(?) produces lactic acid, not ethanol.
Anybody have a suggestion for 1) what organism(s) make(s) Blaand and 2) where a homebrewer might obtain a culture of it?