Such perfect timing. I drained a quart of yogurt yesterday and then last night I looked at the whey and stood there looking at the whey from the fridge that I had saved from the last quart (some of which I had used to make some biscuits) trying to decide whether to throw out the old whey (only a few days old) and just save the new or pour the new in with the old. I opted for the latter. Now I have plenty to try your ideas. I make yeast bread every week (just made a loaf yesterday) and it never occurred to me to use the whey in that. I'll give that a whirl next time. In terms of yogurts that drain well for Greek yogurt, my favorite is Trader Joe's Organic Nonfat. I find Trader Joe's regular nonfat comes out a bit too tangy, but the organic makes great Greek style yogurt. I drain in a sieve lined with a paper towel over a bowl. Easy peasy. Isn't that funny? The TJ's organic nonfat didn't drain well for me at all; it was too liquid, and went right through. I wonder if it has to do with what part of the country you're in? I assume TJ's sources local milk to make yogurt... PJH

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