If you make yogurt, cheese or other curdled milk products, you will have some whey left over. Whey protein is popular as a protein drink powder for dieters and bodybuilders. It's also a tasty and protein-rich addition to warm, milky soups. However, storing gallons of whey in the freezer takes up a lot of space. If you have a dehydrator or a warm, clean place to dry the whey, you can dehydrate it and turn the whey into a fine powder, ready for use when you need it.
Pour the whey into the soup pot. Bring it to a boil, then reduce the heat until the whey stays at a gentle boil. Stir it with the spoon. Let the whey simmer until it becomes thick. When the whey has the consistency of caramel or fudge, spoon it out of the pot into the pan or onto the wax paper.
Let the slab of whey dry for several weeks. Place a light cheesecloth over the whey to allow air to flow through but prevent flies and dust from landing on the whey. If you have a dehydrator, place a 1/4 inch layer of whey onto the fruit leather sheet in the dehydrator and dehydrate it for several days to speed up the process.
Smash the dehydrated whey into pieces and grind it with a mortar and pestle. This will result in a fine, brownish-white powder that you can then store and use when needed.
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Anise Hunter began writing in 2005, focusing on the environment, gardening, education and parenting. She has published in print and online for "Green Teacher," Justmeans and Neutral Existence. Hunter has a Bachelor of Arts in English from the University of British Columbia and a Master of Resource Management in environmental science from Simon Fraser University.