Read the full story from Atlas Obscura.
As long as humans have enjoyed the bacterial miracle that is cheese, cheesemakers have struggled to make use of its byproduct: whey. Every pound of cheese produces about nine pounds of whey—the translucent liquid you may recognize from the top of a freshly opened tub of sour cream. Excess whey can fertilize fields or feed pigs, but artisanal creameries are often still hampered by massive amounts of leftover whey. They pay thousands of dollars to have it disposed of in landfills.
Luckily, a niche field of researchers and an eager group of craft creameries are taking an unexpected approach: turning all that whey into “vodka.”