Homemade whey is a byproduct of our recipe from homemade yogurt. It is a byproduct of the yogurt and keifer, at the end when we strain the yogurt through cheese cloth. The clear substance dripping off the yogurt is whey.
This can be used to add to soups, formula, or any dish you want.
Make homemade yogurt, recipe back in the main recipe area, and after it has cooked for 8-12 hours.
Then let it strain through cheese cloth. When it has strained to your desired amount. The drippings are whey. You can store it add it to your foods. You can season it with salt and spices if you like. You can even use it as a fermenting starter.