You can use the whey from yogurt cheese in other things. I think I used it as part of the liquid in beans or soup when I make them; I can't remember now, it has been a while. I'll have to look through my recipes. It's a good source of protein. I'd put it in ice cube trays for now and freeze it, then bag them up and leave them in the freezer to use a little or a lot at a time.

I know that whey is an ingredient in the dough of my favorite brand of pizza in the area. I spoke to the owner of one of the restaurant chains and he said he thought that had something to do with the condition of the dough. You wouldn't use a lot, replacing some liquid in the recipe, but I think there are probably a lot of liquid dishes that a little whey won't hurt, and that might be healthier with the extra protein.

SRS