Leave it to entrepreneurial, small-herd dairy producers and an assistant professor of distilled spirits, AKA a guy with the most fabulous job on the planet, to create a novel way to use whey, the byproduct of cheesemaking. Todd Koch, owner of TMK Creamery in Oregon, now ferments his whey and makes a vodka-like liquor they call “Cowcohol.” The dairy is overwhelmed by demand.
Source: Atlas Obscura, March 19, 2020. Link. Not only is it an effective means of upcycling, but it also creates another vehicle to showcase our true heroes, the cows,” says Koch. “We call them cow-lebrities.”
INSIGHTS: Some good, well-timed, non-pandemic news.