Show me the Whey
Lecturer/s
Course topic/s
Course/s
MA Practice Based Course
Year
2022
semester
In the process of cheesemaking, a liquid called whey remains after the milk was curdled and strained. This is an exploration of its potential applications in the world of fibers and textiles. To explore unconventional usages and versatility of this leftover material by putting it in a different context. From sourcing to processing to production.