It all starts with real milk.
Before the fruit, before the flavor, there's milk. One familiar ingredient with a story that's only just beginning.
REAL DAIRY.
NEW POSSIBILITIES.
MYSA begins with a simple question. What if the part left after making cultured dairy became the part you came looking for?
Then, a little culture changes everything.
Add live cultures, a little warmth, and time. Milk gradually transforms into a thick, tangy cultured dairy base.
This describes dairy culturing, not a claim of live cultures in the finished MYSA drink.
Two sides to the story.
Straining separates the thick cultured curd from the lighter liquid whey. One stays behind. The other is about to become something unexpected.
The unexpected ingredient
Meet acid whey. Naturally tart, often overlooked, and the ingredient that inspired us to rethink what a dairy drink could be.
Here comes the bright part.
We take cultured whey and give it a fresh perspective. Water, fruit, botanicals, and thoughtfully chosen flavors turn an overlooked ingredient into something refreshingly different.
Explore our flavors Our recipe is in development. The photograph shows ingredient inspiration across the collection, not the exact Citrus & Honey formula.A visual introduction to cultured dairy and our proposed drink, not a verified MYSA manufacturing process. Inspired by Icelandic mysa; our modern flavors are a new chapter. Get to know whey
A little more
understanding.
What is whey, and what is mysa?
Whey is the liquid separated from curds during dairy-making. Mysa is the Icelandic word associated with this whey, including the liquid from traditional skyr-making. MYSA is our modern drink inspired by that tradition.
Does it taste like milk?
Acid whey has a different character from milk or thick yogurt. Our direction is a light texture, gentle tartness and honey, fruit and botanical flavors. It’s a refreshment to explore, rather than a protein-shake proposition. Final taste depends on the finished recipe.
What is naturally in whey?
Whey contains water, lactose, organic acids, milk minerals and varying amounts of protein. Some of those minerals, such as calcium and potassium, act as electrolytes. Composition varies with the dairy process and any further blending.
We haven’t established MYSA’s final nutrition profile. We don’t claim high electrolytes, recovery or a specific nutritional benefit.
Is cultured the same as probiotic?
No. Cultured describes the dairy process. It does not establish live cultures in the finished drink or a benefit to your microbiome. MYSA makes no probiotic or gut-health claim.
Why give whey another life?
Strained-dairy production creates acid whey, which can be difficult to use economically. Some producers already find uses for it; other streams remain underused. Our ambition is to make a desirable drink from this ingredient. We’ll need a confirmed supply chain before claiming waste saved or a measured environmental benefit.
Is MYSA made in Iceland?
MYSA is Icelandic-inspired. That describes our cultural starting point, not a manufacturing location or a promise of Icelandic ingredients. Our final supplier and production process will be shared before release.
Is honey an added sugar?
Yes. Honey contributes added sugar. Our formulation is still in development; verified sugar and nutrition values will be shared before release.
What about milk allergies and lactose?
MYSA contains milk. Whey can contain lactose, and no lactose-free claim is made. The finished ingredient and allergen label will be available before purchase.
Where the story comes from.
Ingredient history and composition inform the idea. They do not establish benefits for a finished MYSA drink.