Making cheese can lead to a flavorful by-product: whey. This versatile liquid works well in many recipes; you can use it as the liquid in most bread recipes, boil beans or pasta in it, or even drink it plain. If you make a large amount of cheese, chances are you will not be able to use all of the whey immediately. Instead, store the rest properly to use in recipes for months to come.
Transfer the whey into an airtight glass container. Use more than one container if the whey does not all fit.
Seal the container or containers tightly.
Refrigerate the airtight glass containers of whey. Use the whey within about 6 months.
Do not use the whey if it develops mold, a bad smell or other signs of going bad, even if it is less than 6 months old.