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Whey Vinegar is an amber-coloured vinegar made using whey left over from making cheese, or from skim milk.
The whey is first made alcoholic by adding a yeast such as "Kluyveromyces fragilis" to induce fermentation. Then, then after it's alcohol, a starter culture such as "Acetobacter pasteurianus" is added to convert the alcohol to acetic acid.
The acid level ends up between 5 and 6%.
Fans say it's good for you, and that they enjoy the "distinctive" taste -- which should be all the warning you need to taste it first before you dump it on your salad.
It is made in Switzerland and in New Zealand.
It is considered Dairy under Jewish kosher laws.
Acknowlegements
Parrondo, Javier et al. Production of Vinegar from Whey. Journal of the Institute of Brewing. 109(4), 356–358, 2003.
Also called:  Vinaigre de petit-lait (French)
See Also
Kosher, Whey
Other entries for Vinegar
Arengga Vinegar, Balsamic Vinegar, Banyuls Vinegar, Black Rice Vinegar, Blueberry Vinegar, Borage Vinegar, Burnet Vinegar, Cane Vinegar, Champagne Vinegar, Cider Vinegar, Coconut Vinegar, Date Vinegar, Fennel Vinegar, Fig Vinegar, Herbed Vinegars, Horseradish Vinegar, Malt Vinegar, Mint Vinegar, Mother of Vinegar, Palm Vinegar, Perry Vinegar, Pineapple Vinegar, Plum Vinegar, Raisin Vinegar, Raspberry Vinegar, Red Rice Vinegar, Red Wine Vinegar, Rice Wine Vinegar, Seasoned Rice Vinegar, Sherry Vinegar, Suka Vinegar, Tarragon Vinegar, Verjuice, Vinaigre d'Orléans, Whey Vinegar, White Balsamic Vinegar, White Vinegar, White Wine Vinegar, Yuzu Vinegar
Other entries for Condiments
Liebig's Extract of Meat, Mayonnaise, Pastes, Relish, Sauces, Spreads, Tracklements, Wasabi
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