well....at Maytag Dairy they feed it to the hogs!
I have heard that it's good in bread and certain cheeses are amde from whey....but I forget what.
There are a lot of nutrients in whey....but it also is very acedic depending on how the milk was soured....
See the link for more than you wanted to know!
Linda C

Here is a link that might be useful: Whey cheeses

TO USE MILK WHICH HAS GONE SOUR:
MAKE CHEESE: Add fresh milk to the sour milk to make one litre. Leave it covered on the kitchen bench until it has set. Line a colander with a clean cloth, and pile in the curdled milk. Gather up the edges and tie them, making a bundle. Hang this over the sink overnight until it stops dripping. Scrape off the cheese into a bowl and flavour it to taste. Try adding herbs, pepper, garlic salt, dried onion; or chopped dried fruits, a dash of rum or brandy, nutmeg and a little honey.

The whey (liquid) can be used within a day or two, or frozen for future use, in scones, soups and stock, pastry, rice dishes - just about anything you want to add a cheesy flavour to.

You can restore slightly sour milk by adding a pinch of bicarbonate of soda to it.

This subject is whey over my head.

(ducking and running)

Check this one out.

Here is a link that might be useful: Whey biscuits

this will use a little of it.

Here is a link that might be useful: Palak Paneer

Well don't tell him, but I'm making dh a batch of SOS (chipped beef) and using a cup of whey for the white sauce.
Shhhhhhhh. He doesn't read here, he just eats the recipes I find. Ignorance can be bliss.

Save it for Little Miss Muffet - word has it she loves it with her curds
:::ducking and running too :::

Well, I lost my tuffet so I used it in the SOS, and I think it would work for most any sauce if you were using a lowfat milk. btw, for that sos I made dh a homemade Penzey's red and black mix and it suits his taste quite well.

I have three things to add.

1. Re: Paneer (nice recipe for palak paneer!),when making paneer (or what my grandmother called "farmer cheese") you don't have to boil the milk until it foams to double its size. You just have to bring it 195 degrees. Different milks, in different climates and altitudes, reach this temperature at different stages of what we'd see as "boil". A kitchen thermometer ($4.94) is my favorite recent purchase.
2. Re cheese - after letting the paneer drip in its cheesecloth, you can put it (still wrapped in cheesecloth) in a small basket on an inverted bowl on a plate, and put a couple of pounds of weight on it, and let it sit in the fridge for about 3 hours. The result is a firmer cheese, excellent for slicing and therefore for sandwhiches. In terms of flavoring the cheese, in winter (no fresh herbs!) I've found that a small amount of ground dried porcini mushrooms palced in the milk as it heats lends a deep, subtle taste to the cheese. Also, lightly toasted sesame seeds rolled into the finished cheese before it's drained makes a great toasty taste and interesting crunch.
3. Re: whey itself, this may be whey out there for the veges on this blog (please cover your eyes!), but I've found whey is superb when used to make a sauce for venison steak. I take the wine in which I marinated the venison, mix in cornstarch, add whey, cook for 15 minutes, and poof! a sweet and savory sauce, perfect for venison's flavor.