Miss Muffet was really onto something. Suddenly chefs, home cooks, even bartenders are embracing the subtle tang and versatility of whey – the milky liquid left over when cheese curds form.

SURVEYING the bounty of a well-stocked cheese counter, the pungent blues, luscious triple creams and exotic washed rinds, it’s easy to forget the real cheesemakers — the ones that bleat, moo and hoof ...

That is, it divides the milk into curds (lumpy white things) and whey (a thin, chalk-colored liquid). The curds make the cheese. In fresh cheeses, they are drained of as much whey as possible and then ...

Whey is the liquid remains of both cheesemaking and traditional yogurt-making—what’s left in the vat after the curds have been separated or the yogurt has been strained—and over the past few years, it ...

CLEVELAND, Ohio – My cousin Tamar and I exchange very good cooking ideas - and very bad puns. So when the topic of DIY ricotta came up, I immediately texted her for a consult and received the reply: ...

Curious about what whey is — and what it can do for you? Celeb trainer Harley Pasternak 'wheys' in Harley Pasternak is a celebrity trainer and nutrition expert who has worked with stars from Halle ...

Whey protein powder is a go-to supplement for a reason—it’s one of the easiest and most effective ways to boost your daily protein intake. Whether you’re an athlete or bodybuilder striving to build ...

Did you know that leftover water of homemade paneer is also useful? The leftover water or also called whey water can be beneficial and you should not throw it out of torn milk. Most of us are take ...

STRATFORD, Wis.—A business aided by state clean-energy grants plans to use whey, a waste product from cheese-making, to produce ethanol. Gov. Jim Doyle visited Dubay Ingredients and Grand Meadow ...

COO Marshall Bredwell says Perfect Day is "confident in instant profitability at plant launch" for its precision fermentation ...