I use whey for fermenting veggies, condiments and salsa, for making beet kavass and for soaking almond flour.
And, I add a little raw honey to the yogurt cheese to make a delicious honey yogurt spread. Fabulous on banana bread!
What you need:
1 quart organic plain yogurt
Light dish towel
What you do:
Place sieve over bowl
Place dish towel in sieve
Pour yogurt into the towel lined sieve
Lightly fold corners of dish towel over yogurt
Let sit for 12 hours or more
Store the whey in a glass jar and the yogurt cheese in a glass storage containers
(The liquid in the bowl is whey
The solid in the sieve is the yogurt cheese)
Both the whey and the yogurt cheese stay fresh in the refrigerator for several weeks