In traditional cooking, whey has a huge role. I use it all the time for soaking grains and legumes, and making fruit and vegetable ferments.
It's easy-peasy!
Using your home-made yogurt, or store bought plain with live cultures, scoop out about 2 cups and put in either a nut milk bag or several layers of cheesecloth. Suspend the whole bundle over a jar and let it drip for several hours. Voila!
The whey can be stored in the fridge for weeks, sometimes months.
The leftover milk solids are basically cream cheese, only better because it's cultured. It can be used for spreads or dips, desserts, etc. Herbs, chopped up fermented fruits or veggies, or dried fruit can be added to spice it up, or serve it with fresh berries!
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