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 ...

Fact checked by Nick Blackmer Whey protein is a good source of protein, suppling all nine essential amino acids.Over time, ...

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 ...