When you regularly make cheese and other dairy products at home, you’ll be impressed by two things: the amazing creations you can make from a few ingredients and the amount of whey you generate. When you turn milk into cheese or yogurt, you separate the solids, or curds, by cooking and draining off the liquid, or whey. Commercial manufacturers of Greek yogurt generate so much whey it’s created environmental problems. If you make your own cheese and yogurt, you likely want to be at least as conscientious as the big brands. Corporations are testing large-scale solutions, but at home you have many small, easy, and tasty alternatives to pouring that whey down the drain.
Read more about using whey