According to Webster whey is the watery part of milk that is separated from the coagulable part or curd especially in the process of making cheese and that is rich in lactose, minerals, and vitamins and contains lactalbumin and traces of fat . It is very nutritious and - when used to soak grains - helps to make our food more digestible.
How do you get it?
Drain whole plain yogurt (homemade or bought) in a strainer covered with cheese cloth or a dish towel into a bowl. Leave on the counter for a couple of hours until the yogurt stops dripping. Now you have cream cheese (in the dish towel) and whey in the bowl. You can store the whey in a glass jar in the refrigerator for a long time.
For more information visit the Weston A. Price Foundation
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