Kitchen Help
Whey
OtherThe thin, watery liquid that separates from the curds when milk is coagulated during cheesemaking. It is also produced when yoghurt is strained, and can be used in bread doughs, soups, and marinades rather than being discarded.
Related terms
Recipe Filer
Save family recipes forever.
Scan handwritten cards, import from any link, or type them in — organised into shareable cookbooks, printable at Lulu.
