To the yang of every superhero’s rise, there is the yin of an equally formidable foe. Batman and the Joker, Spiderman and the Green Goblin, and in the fermented dairy aisle, Greek yogurt and acid whey.
Greek yogurt’s decade of protein-powered growth in American refrigerators has been hounded by stories of the production of “toxic” acid whey and its potentially nefarious impact on the environment. But is acid whey really the villain it’s been made out to be? Or is it just misunderstood?