Finally did a cheese and have almost a gallon of whey. Not really enough to do a ricotta.
Any other applications where whey can be used instead of water? I've actually had difficulty thinking of what I use water for.
I will be freezing cubes of it and using it, instead of ice in a smoothie. Particularly those that use milk or yogurt as a liquid base.
And I found this http://www.dbicusa.org/documents/Use...%20Setting.pdf
which seems interesting. Pretty much says what was said here in some cases.