I've been making a lot of soft cheeses lately, thus have been dealing with a lot of whey. Some sources I've consulted have said that the whey should be used in baking...but with no indication of *how* to use it in baking. If I Google whey, it's generally powdered supplements that come up.
I hate throwing the whey out, when it could be useful. Anyone dealing with honest-to-goodness whey? What do you do with it? How is it used in baking? I need a clue.