Is alcoholic milk real?

Alcoholic milk is indeed real, although it may not be as commonly known or consumed as other alcoholic beverages. There are various types of alcoholic milk products that have been produced and enjoyed in different cultures throughout history. One such example is blaand, a traditional fermented milk drink made from whey.

Blaand, also known as bland, has been a part of the culinary traditions in Scotland, Iceland, the Faroes, and Norway for centuries. It was typically made by farmers for their own consumption and was not commercialized. The production of blaand ceased in the mid-20th century, but its existence sheds light on the concept of alcoholic milk.

To understand how alcoholic milk is made, let's take a closer look at the process of producing blaand. Whey, which is the liquid remaining after milk has been curdled and strained during cheese production, serves as the base for blaand. The whey is then left to ferment, allowing natural yeasts and bacteria to convert the lactose (milk sugar) into alcohol and lactic acid. This results in a mildly alcoholic and acidic beverage.

It is important to note that blaand typically has a very low alcohol content, generally ranging from 1% to 5% ABV (alcohol by volume). Compared to other alcoholic beverages like wine or beer, this is relatively low. The flavor profile of blaand is often described as acidic and tangy, with some slight residual sweetness from the lactose.

While blaand is a unique example of alcoholic milk, there are other instances of milk being used in alcoholic beverages. For example, there are certain cocktails and mixed drinks that incorporate milk or dairy products, such as the White Russian or the Milk Punch. These beverages usually contain additional spirits like vodka or rum, alongside milk or cream.

In my personal experience as a sommelier and brewer, I have come across various experiments and creations involving alcoholic milk. Some craft breweries have dabbled in producing milk stouts, which are dark, rich beers brewed with lactose (milk sugar) to add sweetness and body to the brew. These milk stouts do not taste like milk per se, but the lactose does contribute to a creamy and smooth mouthfeel.