Molkosan is made from fresh whey by a special lactofermentation (using Lactobacillus bacteria), concentration and pasteurization process. Molkosan is renowned for its many traditional uses.
Alfred Vogel was greatly impressed by this sharp, refreshing drink and wrote about it repeatedly throughout his life. Scarcely has another natural product been praised so often, and as far back as the time of Hippocrates, 400 BC. Whey experienced a real renaissance in the 17th Century and its reputation grew in the 18th Century when it was popular with visitors to the health resort in Gais, Switzerland, which was even frequented by European royalty.