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One of the byproducts from the cheese making process is the water that is strained from the liquid mixture, referred to simply as “yellow water” (see Figure 1). This yellow water drips out of the bag used to make cheese as it dries and also is a byproduct of the distillation of milk to make erech (a dairy based vodka) (see Figure 2). The water itself is a pale, translucent-yellow color, has the strong smell of yogurt, and a mild flavor with a slight bitter taste similar to that of the water that separates when refrigerated yogurt is left to sit.