Now I'm not so certain that what I have is whey. I followed a recipe for making ricotta and after the milk/cream mixture curdled and was strained, I was left with nearly a quart of liquid. Is this resulting liquid not whey?
If it is, a search for uses for whey resulted in many suggestions to make ricotta cheese. Well, making ricotta cheese is how I ended up with the excess liquid in the first place. Can I just continue to head the liquid, add an acid, and take the resulting curds (more ricotta)? If not, what are some good (and simple) ways to use the liquid?