Indigenous probiotic from lactic acid bacteria can be produced through the fermentation of whey, a waste from Dangke processing, traditional buffalo cheese from Enkerang. As a result is probiotic-rich and lactose-free beverage with a tasty traditional “touch”, that offer various health benefits. By utilizing the byproduct from Dangke processing, this innovation offers multiple value added aside to offering healthy drinks. It helps to reduce environmental pollution and adds value to the traditional Dangke producers, that in turn will support government efforts to preserve the local tradition and local wisdom from Enkerang.