Not sure exactly what you mean, with the inadvertent, but I make kefir from raw milk, and each quart has between half and one-third whey after it settles in the fridge. I just leave it on top, and it keeps the kefir fresh for like two months. I mostly use kefir in smoothies, so I just shake up the jar, and use it with the whey in...it is very nutritious. I could, of course, either take a bit if I need some whey, or even pour it off, but then the kefir would not last nearly as long. Nourishing Traditions has lots of uses for whey, like soaking grains and fermenting veggies, and somewhere on this forum is a recipe for switchel...here it is, I found it in my file...it's from Conteuse. I actually use a lot more whey in it than she says, about an equal amount as the honey and acv. Oh, you can also use a bit of it in mayo, Sally Fallon's recipe says it will keep 2 weeks, or if you add the whey, 6 months. It has an amazing ability to preserve freshness.
Switchel is a very nice cold summer drink.
Fill a gallon jar or jug with water and add 1/2 c. to 1 c. (depending on taste) each, of organic honey and organic Apple cider vinegar. (2/3 of a cup of each is my favorite dilution.)
I sometimes add a tablespoon of whey if we've made cheese lately.
keep it refrigerated and it's wonderfully refreshing, nutritious due to the honey, and detoxifying due to the vinegar.
I don't like to drink plain water with nothing in it, so this is a great way for me to get my 8 glasses (because honestly, I can drink switchel by the litre!) every day, and it doesn't cost much to make either.
It's an old American pioneer drink; I remember reading about it in Little House on the Prairie.
[ETA: it's also great for singers, for sore throats, and it's nice made with hot water too, like a tea.]
http://www.mothering.com/discussions...d.php?t=528613
