The question regarding what to do with the leftover whey from cheesemaking is one I have been trying to answer for the past few days. When I make ricotta cheese with one gallon of raw milk, I have almost a gallon of whey left over. I'm not clear as to the healthgiving properties of whey that comes from milk that has been heated as in cheesemaking and whey that is the by product of soured milk, or unheated milk.
I understand that the unheated whey has not had any of the enzymes, bacteria, vitamins and minerals destroyed by the heating process. What I'm not clear about is what if any are the health benefits of whey that has been heated. In most recipes, even NT, there is no mention of the differences between the two types of whey and yet surely they are different.
Can anyone help me with this?