It was from making fresh cheese. Milk taken to a simmer, held for 10 minutes, then added white vinegar and herbs (thyme, marjoram, oregano). Turn off heat, let come to room temperature, drain in a sieve for an hour, take the solids and refrigerate until needed. Mix your flour, with yeast in this case, add the acid whey.
It adds a lot of flavor. I don’t know what the challenge is, but I often see that you ‘can’t add X amount’ (often 25-30%) acid whey and make bread. You really can, just takes a bit longer since your yeast or sourdough needs to adapt to what is a pretty hostile and unfamiliar environment.
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