Now that I have live milk kefir grains again I am making fruit flavored kefir a couple days each week and soft cheese the rest of the days. A by-product of the cheese is whey which drains out of the bag leaving rich creamy kefir cheese. This morning we had a lovely omelette made with 3 eggs, a bit of left-over olive spread (made with kefir soft cheese, green olives and black pepper) and thinly sliced Swiss chard and Malabar spinach. I added a small amount of whey to the stirred eggs instead of whole milk, hoping they would not taste too fermented. I need not have worried as they were sweet and delicious.
Whey is also a good liquid to add to baked goods that call for milk or water. To make it I mix just one cup of sprouted rye flour with 1/2 tsp each of baking soda, baking powder, ground cumin, and sea salt and sprayed on some Bragg's Amino Acids. Then I mixed 1/3 cup of whey with a tablespoon of seedless blackberry preserves and stirred that into the dry mix. I knead the dough lightly in oil just enough to be sure it is mixed and divide it into three micro loaves (for portion control). They bake in 12 to 15 minutes on the bottom rack of my NuWave counter top oven.