today we embark on a journey back in time to the year 793 ad the age of the Vikings plundering on their long ships they caused Havoc across Europe mounting raids in their NeverEnding search for gold and silver but what gave this Godly Society the muscles and energy to mount such devastating attacks good food of course from dried fish to Giant hunks of meat today we'll be cooking 7 Days of Viking food and at the end of the video we'll find out if I have the strength to row all the way from Viking Scandinavia to Eng just like they did during a raid then have an eating challenge to see if I can eat as much as a real Viking let's get started starting off on day one we're making the iconic Viking superfood skier now skier is a very high protein Viking essentially yogurt and it does include a whole bunch of milk now we could use store bought but we got to be a bit more authentic all right Daisy get in position oh oh that is good stuff we have our freshest of the freshest whole milk and we'll add to our bread maker to ferment We'll add our milk our starter culture to begin that fermentation process and we want to recreate that sour taste so we're going to let this go for 20 full hours and just like that it has been 20 hours and our skier is right around the halfway point not going to lie I'm a little scared to see what we got going on in here oh that does not smell great quite yeasty it's like curdled cottage cheese now I'll just gently move it over to our cheesecloth have decided we are just going to dump this entire thing in ooh the idea is to slowly let this drain removing all that way from the solids the longer we wait the more firm our skier will be I could be here for a while one eternity later well we are 5 hours in and just take a look at how much whe has come out of there it's like this yellowish liquid but I hope that means our yogurt is just about done next what I'll do is transfer what should be yogurt into a bowl time for the Moment of Truth okay wo all right I guess it looks like yogurt oh super thick now almost like cheese just give this a little mix and I'll pop it in the fridge to firm up eventually now I'm no skier Master but something tells me heating raw milk for 20 hours straight could lead to a questionable tasting product turns out that is a questionable tasting product very sour is it rotten is it sour I don't know but I do know that for sure this needs honey man there is nothing like homegrown honey right off the tree the Vikings also like to add walnuts to their skew as well as fruit let's see if we got any out back and we'll just add on our Palm strawberries that is one productive tree out there and our Viking skure parfait is done time to taste our skier Viking breakfast now keep in mind I will be tasting each of these dishes after I cook them but at the very end of the video I will be attempting to row from Scandinavia to England and then I will have the final epic food challenge but either way skure wait wait Max you don't look like a viking yet much better significantly better with the honey it's reminiscent of like buttermilk personally I'm not eating this one for enjoyment but I can see how the Vikings would consume this one specifically for the protein content and the energy it provides let's move on to day two and day two we are making Viking barley porridge and something I am extremely excited about homemade meat The Barley porridge is super simple to water we'll just add our barley some butter and with that barley cooked We'll add in our honey and we'll finish it with cream and let it cook let's move on to that Mead and we'll start by adding a whole bunch of water Mead was a huge part of Viking culture symbolizing unity and celebration it's made by fermenting this honey and it's an iconic alcoholic beverage so kids don't try this one at home so we've heated this up and it has fully combined now it's time to add the yeast yeast yeast feeds on sugar allowing the fermentation process to occur leading to Bubbles and alcohol content and now we'll bottle and for a little extra flavor and sugars for that yeast to feed on I'm going to finish with a few pieces of fruit this is also going to really help with the fizziness and finally We'll add the stopper to help release pressure and also keep out bacteria so turns out it takes 30 days to ferment the Mead we will be saving this for the end of the video but I do have my delicious looking barley porridge I never thought I'd say this but I think I'm a barley guy now at least mixed with the cream and the honey it's like oatmeal but 10 times creamier sweeter and that barley is nice and dense almost like chewy this is something I could for sure eat for breakfast day three pickled herring and I guess that means we got to catch a fish [Music] [Music] and here we have our whole beautiful fresh haing Vikings spent a huge amount of time on the water so fish were a massive part of their diet and what we'll be doing with this is pickling it so the first step here is to just filet it working our way towards the back following the spine next we'll take these beautiful fillets and just slice them up and next we'll make our simple brine vinegar water sugar and our pickling spice so turns out salt was not naturally occurring in Viking Land so some of these recipes do not include it it'll be very interesting to see how this sweeter taste profile comes out now working in layers I'll add some dill onion some of that beautiful fish and we'll keep on going finishing with that sweet pickling liquid over the top and we'll let this go for about 5 days and it has been 5 days channeling my inner Viking oh we're good and this here is our beautiful Viking pickled herring I don't know why I'm a little bit concerned about this one that is actually amazing sort of reminds me of the pickled herring I used to get in Holland my mom's from there so I'd go there quite a bit back in the day does have a bit of a slimy texture to it the flavor is like a pickle in fish form I love it and right on Q with the fish coming out we have Tibby I don't think you should be eating pickled fish tiby scram get out we got both cats I don't think you guys have seen boozy yet this is Tibby's little brother named boozy everyone say hi boozy hi boozy moving on day four and it is time for meat we are making a hearty Viking stew along with the iconic Viking flatbread and I have to say there's a surprising amount of marbling in here given that bison is typically leaner this is an example of a hearty meal giving Vikings the required energy for their long voyages and raids with it cubed up we'll hit it with some salt and black pepper and next we'll Brown the meat this is a good example of a meal that even the poorest of Vikings would eat but even still it was better tasting and more nutritious than the average person would be eating from other civilizations during historical times with some nice color on that bison We'll add in the onions we'll throw in some parsnips turnips and carrots some red wine some Sage Rosemary and Thyme and finish with beef broth and some salt I think this is enough stew for one person here you're going to have to work up a big appetite for that yeah we'll move on to the flatbread wow that's a lot the Viking flat bread is called leave and was consumed with pretty much every meal and it's actually super simple to make whole wheat flour in salt water then we mix and that's it for ingredients and we'll just need this pretty sticky dough it's supposed to be this sticky needless to say this is a very simple dough recipe we'll have to see if it tastes good at all we'll section this out and we'll roll this out into our mini little fla Reds just like so we'll throw our leave onto a dry pan that was anticlimactic who no egg no yeast literally just flour and water let's crack into it hot wow it's chewy and a bit dense but I can see this going incredibly well with that stew and it has been a few hours which means our stew should be just about done and this looks and smells incredible let's take a look at that bison oh yeah as you can see it is super tender at this point I mean that is perfection not going to lie that bison tastes exactly like beef but it is incredible I mean the stew is Rich the soup itself very hearty and flavorful let's try it with that freshly made leave for a piece of bread literally made out of like two ingredients it is quite good and it pairs great with that stew day five and probably the one I'm most excited for we have some salted cod now the fish is out you already know what that means tipp's out too Cod was a staple on the Viking diet and being salted and cured using this process it allowed them to take it on Long Journeys so this salted cod is roughly a 1 we process and it's extremely simple to make all we do is add our salt nicely covered on both sides and apparently this stuff could last up to 5 years if treated properly now we'll just add this to a cheesecloth and wrap it up tightly and this tradition of preserving fish dates back to the 9th century and typically it was left outside by the ocean we'll see how this works in my fridge the week is up let's see what we got you can tell it's definitely firmed up a bit but to me this still looks like raw fish so it smells very neutral which is a good sign and I'll just take some slices it's like Viking sushimi I really hope this is edible has almost this tacky feel to it it's definitely very tender kind of seems like something you'd eat more out of necessity than out of enjoyment meanwhile Tibby seems very intrigued hi Tibby wait I need to slice more of this Cod sopia pass me my axe not that axe oh it smells so good now much better take a nice slice cured Cod like it has the texture of good sushimi but it shouldn't be Cod it's a little fishy for sustenance in the Viking age I can totally see it but for me in 2024 not going to happen day six and it is time for one of my all-time favorite foods gravalock traditionally this salmon was placed in a hole in the ground covered with birch bark and laid in the bath of water blood from the fish and Seasonings but the recipe we're doing is a bit more modern and we'll assemble our cure here of salt and sugar and Vikings caught these salmon during the summertime this was their way of preserving them and I'll also add in some black pepper we'll place down the dill salmon skinside down we'll coat generously with that cure mixture and top with more of that delicious dill and wrap tightly and time to let this sit in the fridge for 3 days and with our salmon brining perfect time to let you guys know that if you are interested the best way to support this channel is through Max jerky we have some incredible brand new flavors like our slabs as well as the meat sticks hope you check them out and let's get back to it and just like that it's been 3 [Music] days just remove some of the dill here and this looks and smells just unbelievable is significantly firmer to the touch let's slice it up I'll just take these slices Against the Grain as you can see it just has that nice cured texture all the way through that right there is the perfect Pizza blocks to assemble we have that freshly made flatbread a little bit of cream cheese which they may or may not have had at the time a few Capers tomato Touch of smoked salt a couple onions and just layering on some of that fresh thinly sliced gravlock Viking time period or not that is the perfect bite now this is one I'm actually excited for wow who knew homemade locks was that easy it is so tender perfectly seasoned I mean it tastes like the real de this is one I actually recommend you guys try making at home it is super easy and tastes amazing no Viking Feast would be complete without a giant lamb leg so for day seven this is what we got now huge Premium Cuts Like This would only be reserved for Elites and during their massive Feast so I guess that means today we're eating light Kings I'll start by just scoring the skin to get that flavor deep inside the meat I'll hit it with a bunch of salt make sure we get both sides and a whole bunch of black pepper now we'll add on this super flavorful paste garlic rosemary thyme some mustard balsamic in there getting all up in those crevices and they may not have had this back in the day but I am going to add on a bit of my coar rub just for a little more texture and time to get this thing on our Viking size Grill and you know we can't forget that apple [Music] wood 45 minutes in let's check on that color oh yeah that is looking beautiful it's been about 3 hours and this lamb is done and we'll just slice her [Music] up and this thing is just perfectly cooked because I scored it you can see all that flavor deep inside that meat now before it's time to dive into this delicious looking lamb we cannot forget it has been 30 long days and our me should finally be ready to drink throughout the fermentation process it's just been bubbling away I have no idea what the alcohol percentage is on this but either way we got to give it a shot we remove the cap whoa okay it smells like a malty beer there's definitely some like citrusy notes but that smells amazing you can see all that carbonation super fine because it's made naturally it's time we gave this lamama shot so much flavor on the outside I would happily be a Viking if it meant I could eat this every day and washing it down with my first taste of our 30day me with a horn coming straight off of Daisy the cow wo it's reminiscent of beer and taste but it is significantly stronger this has got to be at least 20% ABV maybe more I'm not sure by zero means is it sweet anymore it is fully taken on that alcoholic taste I wouldn't say I would drink this for enjoyment but if I just finished a massive violent Viking battle I can see myself having a couple of these now now it is finally time to find out if I have what it takes to row just like a viking did from their Hometown all the way to England keep going boys we're just about an hour in not going to lie I'm feeling very tired but we got to keep going we got gold and silver to plunder land and women and children to defend turkey I a turkey got to be at least I don't know 3/4 of the way to England oh no Max Gordon you've got issues is that you three 2 1 that was more Carter than I've probably done in about 3 years pretty jacked right now but one thing I know for sure is it's time to eat Max how far do you think you went at least 85% of the way to England all right you burned 1377 calories and Trav traveled 20 M how far did I have to travel to get to England you had to travel 600 miles to reach England well we didn't make it to England but we do get to feast in front of me I have a 7-Day Viking Feast let's see if I can eat it [Music] all thought this one of those weird Muk [Music] gangs Maybe guys I'm getting close to my limit here well guys I am spent the tallies are in and I just consumed a very unimpressive 1500 calories honestly at this point I don't know if I have what it takes to be a true Viking really hope you guys enjoyed the video and we'll see you next time