Challenge: how to utilize whey that is left over when making fresh cheese
Juustopuoti, located in the Turku Market Hall, is a family business specialized in different kinds of cheese. They make fresh cheese and the left-over whey is currently not utilized.
In this challenge, students get to develop a new whey-based product, such as a drink, ice cream, cheese (other than ricotta), snack product or a powder, that could be sold in the Market Hall.
