Last year, more than 21 million metric tons of cheese were produced around the world.
That’s a lot of cheese, but it’s even more whey — the byproduct that’s left after milk is curdled and strained. Every pound of hard cheese produces about nine pounds of whey, and while some large manufacturers can use the whey for things like animal feed, much of it gets discarded. Now, a California distillery called Wheyward Spirit (fantastic) is using the byproduct to make alcohol! Truly, humans are tireless innovators when it comes to food and drink. Liquid whey is 95% water, but contains enough lactose sugar to ferment into alcohol. It takes a more complex process, but it ends up saving water in the end, and using up that whey waste. (And no, it doesn’t taste like cheese, because that would be gross ... right? Like, definitely not something you'd want to try, at least once ... )
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