whey

Devonshire cream, of course; and part of a large dish of junket, which is something like curds and whey.

When the curd and whey have separated, turn all into a bag and hang up to drain.

In making, the curds are set on a straw mat in molds, for the whey to run away.

The whey of cheese boiled to a thick consistence is denominated mesosmr, and with meal is added to the preceding.

Piles of wicker baskets were loaded with huge yellow cheeses, and there were many copper milk pails and bowls brimful of whey.