Viking Food Guy

Recreating the food and drink of the Viking Age (and others)

Browsing Posts in Dairy

So… one of the things influencing my Viking recreation efforts these days is that since last summer I’m doing my best to only eat plants.  Let’s say “plant-powered” rather than the v-word, since that comes with so much political baggage.  It doesn’t always work out, but I think in aggregate I maybe miss by 5-10% […]

Projects

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Right now I’m planning on trying some new bread and dairy projects.  Last year I tried making some Ålandskt svartbröd, and just recently I found a reference to it having been described as sour “in the old days” as opposed to the sweet bread that is made today.  The modern version uses molasses and treacle, […]

Skyr

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I’ve had some ups and downs making skyr, and no two batches have come out quite the same way.  The most reliable I’ve tried so far is based on the recipe in Complete Anachronist #143 “Skyr and Mysa: Viking curds and whey”.  The recipe is pretty easy, but very time consuming, particularly heating the milk […]

My class is tomorrow, and I think I’m as prepared as I’m going to be.  The skyr, sauerkraut, bread, and beer are done.  I’ve got stuff to make more kraut for the class, as well as to cook up some salt fish with leeks.  The class handout is done, and posted here as a new […]

I spent some time this weekend rereading some articles on Scandinavian dairy products in the 16th-early 20th centuries.  While obviously outside of the Viking period, there is a lot to be gleaned that could easily be applied to recreating Viking dairy products. The first is about what the author jokingly refers to as a Swedish […]