by Ian Froeb
Whey was, and still is, a problem. It is not disposable, because it fouls up sewers and rivers by increasing the growth of algae, which then deplete the water's oxygen supply, eventually killing the fish. Only in the last hundred years was it discovered that this limpid, low-fat nutritious liquid could be turned into a "cheese." When protein-rich whey is subjected to heat, the casein particles fuse together and create a new curd that, when drained, becomes snowy-white ricotta.Now you know. And knowing, as a wise man once said, is half the battle.