For every cup of strained yogurt that’s produced in our country, two cups of whey are created as a byproduct. Whey can be a problem for the environment if it enters into the waste stream. It’s naturally acidic, and it can damage surrounding ecosystems by disrupting the pH of groundwater, resulting in lower crop yields, depleting oxygen levels in waterways and negatively impacting aquatic life.

Most cheese, anyway. Iowa’s Lost Lake Farm details how their artisanal cheese is made, from pasteurization to aging.

Lost Lake Farm in Iowa uses the whey from cheesemaking to feed their hogs—a tasty & nutritious treat for the pigs.