In NT whey is defined as the water drained off of yogurt. I just made some cottage cheese by culturing it with buttermilk, and wound up with 3 qts of whey - is this as good, can it be used instead? I hate to waste it since it's goat, and DS seems to be sensitive to cow.
As far as I know, you cannot use it for making ricotta since it's already had an acid (buttermilk) in it. However, I would not hesitate to use it for soaking beans, grains, or putting in soups!
I have almost a quart in my fridge I had left from making farmer's cheese. I've been putting it in our soups, and soaked some beans and oats.