A nutritious beverage including from between about 80% to about 99% by weight of fluid acid whey and having from between about 0.6 g to about 0.8 g of protein per 100 grams of nutritional beverage, and from between about 4 g to about 5.5 g of lactose per 100 grams of nutritional beverage, said fluid acid whey having a pH ranging from between about 4.6 to about 5.5 and containing from between about 70 mg to about 110 mg of calcium per 100 grams of nutritional beverage, said nutritional beverage also including from between about 0.001% to about 10% by weight of a sweetener, and from between about 0.25% to about 10% by weight of a flavoring. A fermentation free method of forming the nutritional beverage is also taught.
