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whey

American  
[hwey, wey] / ʰweɪ, weɪ /

noun

  1. a milk serum, separating as liquid from the curd after coagulation, as in cheesemaking.


whey British  
/ weɪ /

noun

  1. the watery liquid that separates from the curd when the milk is clotted, as in making cheese

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

Other Word Forms

Etymology

Origin of whey

First recorded before 900; Middle English whei(e), whai(e), wei, Old English hwæg, hwæig, hwǣg, hweg; cognate with Dutch, Low German wei

Explanation

Whey is what's left over after you've made cheese by straining curds. Rather than being thrown away, whey is often used to add buttery flavor or extra protein to processed foods. You may know the word whey from the nursery rhyme that begins "Little Miss Muffet sat on her tuffet eating her curds and whey..." Curds and whey are part of the cheese-making process, with whey being the slightly sour leftover liquid. Think buttermilk or thin yogurt, and you've got an idea of what whey tastes like. It's actually a great source of protein and often shows up in healthy smoothies and shakes.

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Vocabulary lists containing whey

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

See Examples For:

The Canadian goods that appeared on track to face new 50% duties included milk, cream and whey, as well as hockey equipment, liquor and wood products like particle board.

From MarketWatch Aug. 19, 2026

As with whey protein, the beverage space has faced shortages over the past year, particularly when it comes to coconuts.

From MarketWatch Jul. 11, 2026

“I can assure you that there is not one droplet of whey in this country that is left behind.”

From The Wall Street Journal Jun. 21, 2026

Protein shakes may soon become easier to enjoy thanks to new research showing that changes in whey protein production can improve both taste and texture.

From Science Daily Jun. 15, 2026

The whey from the cottage cheese started to drip!

From "Adventures of Don Quixote" by Argentina Palacios

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