Don’t lie! We know you have been throwing it out!
We have done it, too. When you first start making cheese, you have enough to worry about without paying attention to the greenish-yellow stuff floating around in your pot. After all, it’s really all about the curds.
However, when you get to where you’re making cheese regularly, you start to realize that throwing out the whey is quite a waste. Why? Because the whey typically has lots of vitamins, minerals (particularly potassium) and proteins in it. There is no whey we can tell you how much, because it varies with the recipe for the cheese, including how hot the milk was heated. However, in general, it is thought to have half the good stuff in the milk you used.
First, we need to clarify that there are two kinds of whey-acid whey and sweet whey. This is important because many cheese makers try to do things with acid whey that will not work. For example, you will not get Ricotta or Gjetost from acid whey. Whether the whey is acid or sweet depends on the way you have made your cheese. Let’s break this down: