Once you start making cheese, you’ll quickly realize you’re left with a large quantity of whey—so much you’ll be loath to just pour the yellowish liquid down the drain. Fortunately, whey has many uses. You probably already consume more whey than you realize: it’s popular in protein powders, weight-loss beverages, and even infant formula. Cheese makers have long known the value of this by-product and use it to make more cheese, like ricotta and my favorite gjetost.
Whey is considered sweet or acidic. Hard cheese and Fresh Yogurt give you sweet whey; Lemon Cheese gives you acid whey. Some sources prefer sweet whey for baking, but I love tangy flavors. I use the whey from Lemon Cheese in baked goods, as a cooking liquid for rice, a stock substitute in soups, and a cheese sauce replacement for soups and pasta.
Learn to make Whey Sauce and the Cheesiest Mac and Cheese