WSU's other cheeses are okay but do not stand out to me. Nothing from England or France has delivered the sharp cheddar experience like Cougar Gold.

> That’s right: if you run the numbers on cheese manufacturing, the percent yield is only about 10%.

Yogurt-making produces a lot of whey too, though probably closer to ~50% whey rather than 90% (when made at home). The only difference between greek yogurt and regular yogurt is that greek yogurt is strained to remove the whey, making it thicker / creamier. Though most commercial brands try to cheat and thicken it with something like pectin (which usually makes it kind of jello-y).

Anyways all that to say my favorite yogurt is the one where the only ingredient is milk + yogurt culture. No thickeners, added sugars, flavoring, I like to add those myself.

There is an extra "www." which breaks the link.