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n. The watery part of milk that separates from the curds, as in the process of making cheese.

n. The liquid remaining after milk has been curdled and strained in the process of making cheese.

n. The serum, or watery part, of milk, separated from the more thick or coagulable part, esp. in the process of making cheese.

n. The serum of milk: that part of milk which remains fluid after the proteids have been coagulated by rennet as in cheese-making, or by an acid as in the natural souring of milk.

n. An obsolete form of quey.

n. watery part of milk produced when raw milk sours and coagulates

n. the serum or watery part of milk that is separated from the curd in making cheese

"If I forget to feed it for several weeks, it will separate and the whey is a not very attractive grey liquid but it still works once fed and I haven't killed it yet."

dairy product    blood serum    serum   

whey cure    alum whey    wine whey    yoghurt    milk    buttermilk    curd   

wheyey    wheylike   

A    A.    Bay    Bombay    Bua    Ca    Cabernet    Calais    Cathay    Chevrolet   

yoghurt    curd    casein    buttermilk    gruel    gluten    soy    sesame    spritzer    curdle