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A New Whey to Make Vodka Pt 2
by Bob Larson, click here for bio
Program: Washington State Farm Bureau Report
Date: June 26, 2018



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And, OSU Food Sciences professor Lisbeth Goddik says it doesn’t produce cheese-flavored vodka …
GODDIK … “We actually did a taste testing, not with our own vodka, but there are two others around the world, there are two other of these vodkas available on the market and one is from, I believe it’s Massachusetts. We compared that one to normal, traditional vodkas and I would say it’s slightly different, but not very different.”
Goddik says finding this alternative use for WHEY benefits both the creameries AND the environment …
GODDIK … “It provides the artisan cheesemakers, if they are the ones who are taking this up, with a secondary income source instead of paying to get rid of their whey, they will be able to earn money on their whey. So, certainly, it’s a win-win situation and by not disposing of it through wastewater treatment systems or environmental places, then you have the environmental advantage as well.”
Goddik says the idea is attracting a lot of attention in the Northwest …
GODDIK … “So, we are hoping and I am working with some people who are trying very hard to raise capital to actually bring a product like this on the market.”
Goddik says the distilling could be done by individual artisanal creameries, or a number of them could form a cooperative to turn their WHEY into spirits.
Recent Reports from Washington State Farm Bureau Report
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- Yakima River Basin Water Project Pt 1
- Frozen Calf Rescued Pt 1
- Dam Removal & Orcas Pt 2
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