I make yogurt very frequently in a large crock pot, starting with a gallon of whole milk. I usually end up with 1/2 to 3/4 gal of whey after straining it. (I sit a large pasta sieve inside a large metal bowl that I have. I place my "cheese cloth" inside the strainer and leave it sitting on the counter top to strain for 12-24 hrs. Depending on my patience and schedule. After straining it I refrigerate it.) At any rate, I freeze what whey I don't have a use for in the near future. I have frequently used whey that has been frozen for at least a year to make a new batch of yogurt, with NO difficulties! (I do go through stages where I don't make yogurt for a while.... as I live alone, I tend to take it in spurts) Point is, you almost can't go wrong with the stuff! I also use the whey to make various different refreshing drinks! And I use it to make a frozen "yogurt", except it's with the whey instead of the yogurt. Tastes the same and if you use frozen whey to make it as you mix in the fruit/flavors you want, and put in the freezer immediately, you minimize the crystal formation you might otherwise expect. The possibilities are ENDLESS!

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