Make Whey…and Use It Too!

December 20, 2007 at 10:44 PM (cheese, cream/Philly/hung yoghurt, dishes by main ingredient, ingredient processing and storage, milk and milk products, whey, yoghurt)


Little Miss Muffet sat on a tuffet, eating her curds and whey;

Along came a spider, who sat down beside her,

And frightened Miss Muffet away.

Perhaps you have heard of this little childhood rhyme, and perhaps, like me at the ripe old age of three, you had no idea what sort of food “curds and whey” was. I recall asking one of my grammar-school teachers. Her reply? Cottage cheese… And ever since then I’ve felt compelled to check the air around me for dangling arachnids as I devour a bowlful. But, there is evidence that the dish referred to in the rhyme is the English sweet known as junket. Either way, milk is curdled. Curds, and whey

Perhaps, like me, you are well-aware that there are many other curdled things made by adding a souring agent to milk or cream. Yoghurt, sour cream, kefir (the production of all three of these demand that edible bacterial cultures be introduced which devour lactose, producing an acid which forms curds) and all cheeses (made by compressing these curds or those formed by introducing an acid directly) would be impossible without this initial phase of “curds and whey”.

Perhaps, like me, you have decided to be a bit more self-reliant by producing some of these food-stuffs at home and wonder, when all is said and done, what to do with all of the leftover whey. Well, for one, it can be added to the sauce or gravy of many dishes. In the Punju dish mattar panir, for instance, it is often added to the tomato-laden gravy where it adds a subtle, sweet-sour sparkle. It can be used to thin saucy legume dishes during the final simmering (adding any acidic substance at an earlier stage of cooking inhibits the softening of legumes); certainly it can be added in small amounts to many soups. It is, after all, protein-rich, and often used as a nutrition-boosting additive in many pre-packaged foods.

But perhaps, like me, after a session of panir-making or yoghurt-straining, you have no immediate way of using all of this whey that sits there so pale, so golden, so lovely in a container on your counter-top. You hate to discard it, so you freeze it, thinking that you will find ways of using it in the near future. And then, over time, you realize that you have so many containers that are taking up so much room… but it’s too much of a shame to just let them all thaw to pour down the drain. Sacrilege, you think. You arrive at a cerebral sticking-point.

And then, maybe, a thought strikes you. You could save space, save energy and dehydrate it…

And, truly, it isn’t very difficult to turn all of that whey into a concentrated powder. Whey powder, to use at whim without thawing, to keep in a handy place in the kitchen, to add to gravies, soups, stews, sweet drinks, almost anything. And here is how to do that:

1)Take your saved quantity of whey and bring it to a boil, lower the heat a bit to maintain a gentle boil, and stir it occasionally as it reduces.

2)It will eventually become a thick, caramel-coloured goop, so be sure to stir more frequently as it nears this stage. I threw in a quick handful of salt while it was reducing; perhaps this is unnecessary, but by doing this I felt reassured that the resultant powder would be spoil-proof. When it is rather thick and deep-golden in colour, remove it from the heat and pour this onto a waxed-paper or parchment-paper-lined baking tray. Allow to cool and set.

3)I then broke this candy-like slab roughly into pieces about 1″-2″ wide, and allowed it to dry thoroughly for a few weeks. I forgot about these pieces for some time actually. The edges and surface of these pieces will become pale as it dries.

4)I then took these hard pieces, gently smashed them in a mortar-and-pestle, and then sifted the powder from this. The larger “pebbles” that remained in the sieve I then placed in an electric grinder and pulverised, then poured through the sieve. You could, instead, continue the pulverising in the mortar-and-pestle if you wish. The resultant near-fine powder I poured into a jar and screwed on the cap. Whey powder dissolves in water, so a good soaking makes the cleaning of any utensils used simple enough, and what was once many quarts now fits within my hands. Much easier to use now, perhaps…


[Miss Muffet illustration at introduction by William Wallace Denslow. Public domain, and used freely with that knowledge here]



  1. Asha said,

    Great idea!!

    It was ‘something to do’… 🙂

  2. Anita said,

    OMG! You take the cake! I now crown you the king of drying! Dehydrated whey powder! OMG!!!!!!!!!! Home made!!!!!!!!!!!!!!! How many hours did that take?! That there seems like a lot of whey powder….Now lets have some recipes for using this powder!

    There should be a way to use solar powder to do this.

    But I know how it feels to put something nutritious down the drain…some of the whey you can save for the next session of paneer-making ( I have a bottle in the fridge from a couple of months ago). The whey from yoghurt makes a terrific vegetarian soup base.

    I remember that nursery rhyme…

    I had 8-10 quarts of it…sitting in the deep freeze from the past year! So, I must have made panir like at least 5-6 times. Yeah, it took a few hours, but I was doing other projects nearby at the same time, so no big deal. Easier than making khoya as it doesn’t catch as quickly. Yoghurt-whey makes a good soup base eh? I’ll remember that. Sun-drying eh? That might work if the whey was poured out in a very thin layer in pans set in the sun- nice idea! But, I figure it is less energy to boil it down than keep it frozen.

  3. musy said,

    Fantastic! This is truly marvellous! I knead the dough for chapati/parantha with whey 😀 and cook the numerous daals and sabzis with whey 🙂

    Happy Holidays, dear!

    Now there’s a list to be proud of: chapati, parantha, daals, subzis. Thanks Musy m’dear, and happy holidays to you as well!…(!!)

  4. Manisha said,

    How long can this be stored? This, for me, is a purely academic question because any whey that is generated in my kitchen is quickly consumed in dals and dough for rotis. Like Musy said.

    But hats off to you! And that, too, without all those annoying, extra, grammatically incorrect exclamation points. One suffices to show surprise and/or shock. Fifteen is rather overdoing, according to me.

    Anita’s got powder on her mind. Just keep it at edible non-hallucinogenic ones. Solar powder! What next‽ Lunar powder‽ CFL powder‽ And, yes, say hello to the interrobang – probably more appropriate even if non-standard.

    Always you bring something of interest to the table! Interrobang…I had never heard of it before, and now I’ll have non-weather-related material with which to start conversations with strangers: “Tell me, how often do you use an interrobang?” 😀

    How long can it be stored? I imagine forever and ever. I shall graciously leave mine to my nephew! 😉

  5. Suganya said,

    You got that much powder? How many slabs of paneer did you make? I always add whey to the gravies I make in the next few days. Gives a milky undertone.

    Thanks for the tip! I think I made panir at least 6 times…possibly a bit more; the thing is, I only recall eating it in one dish…oh wait, no. I am now recalling an obsession I had with saag panir. Still…well, a few sandwiches too. Maybe. 😉

  6. bee said,

    that is just brilliant. people pay a lot of money for this.

    How much?! 😀

  7. mansi said,

    wow, that sure could be used instead of the large whey protein Powder bottle lying in my pantry!!

    Definitely! A friend’s mother is recovering from a string of surgeries right now and I am contemplating making her some high-protein soup to help with the healing process.

  8. Anita said,

    See, how effective the additional exclamatory marks are?! They add fodder to the fuel…and get TLO, the brimming fount of knowledge, to tell us new stuff…though my keyboard is not configured yet…unless there is a way to trick it? [You okay with the three-dots?].

    Yes…we must be dignified now and avoid those strings of exclamation points!…(!!!!!!!!!!!!!!!!!!!!!!!!!) 🙂

    Or not… hehhehehehe

  9. bee said,

    i paid 20 bucks at costco once for a big container of whey powder (or was it soy powder?) and threw it out ‘cos it tasted like crap with all the added vanilla and heavne knows what else.

    Sounds divine… (not!) As the years pass and I keep reading labels, I find myself going “home-made” more and more; I know the “convenience addicts” find it absolutely ridiculous- some of these things I do, but I just don’t outright trust these large food corps with one thing on their mind. Lately I’ve begun a rant about Bird’seye and their new “steam in the bag” thing: more plastic in the landfill!

  10. Cynthia said,

    This is freaking brilliant! Where was this idea when I made paneer a couple of months ago?!

    Happy Holidays.

    Happy holidays to you as well Cindy! Panir never stays away from the kitchen or table too long… 🙂

  11. Cindy said,

    Well you may have a powder left, but after boiling it to make it such, you will have denatured the proteins, and also all the important immunoglobins which is a big reason to eat whey in the first place.. In fact, you are not supposed to keep it above body temperature, or add citrus acidic type juices to it either for the same reasons.

    Do your own research and see if what I am telling you is not the truth.
    I am a health care provider and use this stuff all the time..To receive any benefit from whey, it must either be eaten in its pure state, or filtered to a powder thru very specific procedures.. The powder I use costs close to $60 and that is why.

    This effort is a waste of your time..Sorry..but that is the fact. Youd be much better off just drinking the liquid when it is fresh.

    Ah…So, you are saying that whey made with citrus juices (vs. rennet) is not good, nor is using it for cooking as it would raise the temp too high. (Say, as the liquid of choice to moisturize a bread dough). I suppose milk should never be brought to a boil then…hmmmm Pasteurization, puddings, kheer, payasam, halvah, and most cheeses would have a strike against them.

    And isn’t whey already acidic in nature?

    What you have stated could very well be true, however I never claimed that a powder made by this long reduction was equivalent to “whey protein (isolate) powder”. I don’t think I would ever buy that stuff, as I don’t like to rely on a food product made by complex machines, which is why I don’t take vitamins or other nutritional supplements. So, even though this powder might very well be totally useless nutrionally, as would using fresh whey from panir-making (as the milk is brought to a boil before adding lime/lemon juice- double whammy of said no-no’s), I do like the flavour it imparts…I recently got raves on some mashed potatoes I made using it, so I’m happy thinking of it as another device for delicate sweet-souring…

    As for it being a waste of time, well, no…not really. I find it very calming and find time to contemplate while I stir. And that, for me, is never a waste of time…

    I couldn’t find any information on the effects of temperature on raw whey. If you have any links to pages of info on this subject handy, I, as well as some of my readers, would love to read them. Other than that, thank you for your comments and expansion of the subject..

  12. Anita said,

    I think you can definitely use some of that white powder yourself! 😉 He, he…

  13. Manisha said,

    Well, knock me down with a feather! O.M.G. You find it calming to stir? That’s *my* line, remember? But what the heck! I am always willing to share!

    Having said all that, does Cindy’s comment imply that I could as well be using water instead of whey in the dough for my rotis or in my dals?

    Who knows?!…I find a few incongruencies in the heat-and/or-acid-affect-whey postulate. TLO darling dear, of all people, I thought YOU’d be able to throw some teal-coloured-x-mas-light on the subject! 🙂

    I’m about to brown onions for a Moghlai dish…what other choice to I have but to think? But I tell ya, I’ve gotten good over the years with managing to smoke a cigarette and sip coffee whilst I stir! 😉

  14. Anita said,

    I’ll tell you I thought I was at IFR when I was reading those lines about the calming effects of stirring…You both are peas of the same pod, I guess!

    Oh, it’s just the Zen Buddhist culture that has taken over western society…you ought to see Danny and I try to get my high-strung mother into looking at stones with us…she tends to make loud proclamations concerning our mental health. 😀

  15. Asha said,

    Happy New year Pelicano, enjoy!:))

    Thanks, and a happy one to you too!

  16. Meera said,

    Wish you and yours a very happy new year, Pelicano!

    And I wish the same for you and yours!

  17. Manisha said,

    Dude! Happy New Year to you!

    Thanks. Happy New Year to you too!

  18. neroli said,

    Oh, darlin,’ I came here to wish you a Happy New Year, and here I find that not only have you had frozen whey in your freezer, sharing in my craziness (or is it hungry-ghost thinking ?!?:)—you’ve totally side-stepped it all and gone and dehydrated it!
    That’s the sound of one hand clapping, for sure 😉
    Happy New Year to you and all who are fortunate enough to be called yours!

    Oh my! That’s quite a statement! And a Happy New Year to you and all that is graced by your touch and by your gaze!

  19. Purnima said,

    Hi Pelicano…first time commenting here. I guess thats a lot of powder, lots of Manisha n lots of Anita! You have a lovely blog and the write up certainly is worth re-runs(for me)
    I enjoyed the post as well as thoroughly had good time reading the comments! Wishing you n ur near n dear ones a rollicking 2008!(I hv been reading ur lovely comments at Shilpas AR, Manishas IFR and at many more blogs)

    I do leave lovely comments don’t I? 🙂 I hope that your year ahead is filled with wonderful things…thanks for stopping by!

  20. TLC Naturally & Midwest Crafts » Blog Archive » Use up that WHEY! said,

    […] this website out – well, I can’t pronounce the name of the site – but its a good one 🙂  Elaichi etc etera – which actually, after I think about it….maybe its French for Ecetra Ecetra … not sure […]

  21. Amit said,

    so this stuff isn’t equivalint to whey workout powder????? DAMN

    Sorry Amit; but it’s very good for making roti!

  22. Ani said,

    What is whey- actually whey known as in Hindi. I have a dairy nearby but they dont understand English. How can I make them understand?

    Offhand I’m sorry; I don’t know…

  23. Kathleen said,

    Thanks so much for posting this! I think it’s awesome, and I for one, plan on trying it. I have never produced whey before, but I have a book that tells me how to do it the old fashioned way.

    As for the negative comment about this powder you have produced being “useless” ?
    I would have to strongly disagree based on what I have read:

    Proteins from milk and meat are exposed to very strong acids in our stomachs as part of the natural digestion process, and we cook meat all the time for safety reasons. My point? We get our proteins from foods we eat, – meat and eggs are cooked, and exposed to stomach acids -this does not ruin the protein, so why would it ruin the protein in the whey?

    Though there may be some vitamin loss when food is cooked,according to a Doctors’ article on the subject, some vitamins are actually increased by cooking, and the cooking does not destroy the proteins. He stated that the proteins must be broken down by our bodies into their basic building blocks in order for our bodies to use them. It seems to me that you have hit on a great way to make a whey protein powder…and from the sound of it, the protein is likely intact.

    Here is a link to his article

    Thank you so much for writing, and also for the link! Yes, my own opinion would be the same: I don’t believe that the protein is compromised by this reduction, nor do I believe that sour whey is lacking in health benefits. I’ve often wondered at the ultimate intention of the above commentator: yes, said person is correct in saying that my powdered whey is not the same as a “whey protein (isolate) powder”- which I never intended to replace; my real purpose in this post was to bring commonly-known Indian knowledge to light for westerners, and also just to save some space in my kitchen! (nowadays, I have no problems in using raw liquid whey; it goes into bread-dough, soups and stews, mashed potatoes…uses I have my foodie friends to thank for!)

  24. Johnny said,

    How many grams of cottage cheese do you need to drain to make 500 grams of Whey Poder?

    • elaichietcetera said,

      Er….. well, I think it would be better to just eat the cottage cheese as is. If ever you make your own cheese at home, then you will have whey- and LOTS of it if you keep making cheese. And then you might need to save some space… and then you can boil it carefully and make powder.

  25. Making Paneer « Pass the Butter Please said,

    […] Drink it. 2. Feed it to someone’s dog or cat. 3. Make your own whey powder. 4. Use it in curry, or soup. 5. Bake bread. 6. Make ricotta. 7. Make […]

  26. surge123 said,

    Thanx for supplying such grateful information. I tried looking for other ways making your own whey powder but it seems there is nothing else available. Personally I would like to use this powder for bodybuilding purpose and drinking it straight after the workout coz that’s when your body requires it the most, however I’m not 100% sure if the protein quality is reduced and spoiled after boiling it for such a long time. As you mentioned it before “it is not same quality as whey protein isolate”, I do not understand when Kathleen replied and said it is not affected after boiling it and supplied a link to it… So…does it affect it or not? I totally agree that we boil our meat, eggs, potatoes, etc. before we eat it and yet it still has a lot of vitamins, minerals and protein. Therefore I do not understand through what process is the whey protein isolate gone through and that it is more rich in protein?

    • elaichietcetera said,

      As far as I know, whey protein isolate is microfiltered to remove everything else but the amino acids, and of these supplements there seem to be three different types- each containing a different spectrum of nutrients (more info here).

      I do not take supplements of any kind myself, as I do not believe that our bodies were designed for these unnatural amounts of nutrients. It is my personal belief that if we treat the earth with respect, consume what it has to offer, and complete the cycle by returning what is not used back, that we thrive well-enough; I recommend legumes, grains, nuts, fish, vegetables and fruits. And spices. Eat lightly of dairy, and the flesh of all other animals, rarely if at all.

      Beer and wine are made from seeds and fruit; therefore I’ll have a glass…

  27. tiffany said,

    A few technical notes:

    The whey from acid-heat formed cheese has LITTLE TO NO protein left in it.

    The acid, heat and protein act together to form the curd known as ricotta/panir/quark or queso fresco. (these cheeses are the SAME cheese, just with different names based on geographic location, naturally there are some variations due to % of fat in milk used and temperature milk is heated to. higher heat = more protein use in acid-heat cheese making)

    You cannot make Ricotta from Panir/queso blanco/quark cheese whey because of what I stated above. The cheese you are making is ALREADY technically ricotta. Traditionally ricotta is made from CULTURED/Rennet cheese whey (cheddar, gouda, mozzerella, parm etc)which has LOTS of left over protein in the whey (upward of 20% which is worth the effort to scavenge).

    But the acid and heat method of cheese making utilizes something like 95% of protein in milk. (5% protein recovery is not worth the effort IMO)

    For my own home:

    I couldn’t justify all the work to dehydrate this particular whey for uses like soups/rice/dahls because I make them often enough to use them out of hand or from the freezer. We wouldn’t accumulate large amounts of wheybecause meals are planned around what is on hand. I know I will have whey at least once a week and thus incorporate it into our meals

    But I think this if fabulous!

    • elaichietcetera said,

      Thank you for writing. Are you aware that cultured cheese is not the same thing as rennet-based cheese? Rennet is an enzyme extracted from the stomach-linings of slaughtered mammalian animals, and cheeses made with this enzyme produce both curds and what is known as sweet whey. Cultured cheeses use lactic-acid-producing bacteria to curdle the milk, leaving one with a type of acid whey; panir can be made with different acids, but most often the choice is lime or lemon juice. And this, of course, also produces sour whey.

      So, while you are correct in comparing panir to queso fresco/blanco/seco (these four cheeses are most-often soured by citrus-juice, hung, and pressed), it should be noted here that the Italian cheese mascarpone is similar to (if not the same as) the Indian cheese chena– which is hung, but not pressed; ricotta is another story altogether, as is quark.

      But corrections aside, I find no evidence to support your claim of the miniscule protein-content of sour whey. I find this instead: milk is comprised of two main groups of proteins. The first group are called caseinates, which precipitate upon introduction of an enzyme OR acid to milk; it forms the bulk of the protein in the curds. The second group are called lactoglobulins- alpha-lactoglobulin and beta-lactoglobulin comprising the majority of this group; they are water-soluble, exist in their native molecular-form independent of Ph, and are the main proteins in all forms of whey; I can find no reference to indicate their destruction at the temperature of boiling water. If you know of one, I invite you to cite a link for reference.

      However, despite these claims, I’d like to re-state the purpose of my reduction of a large amount of sour whey into a solid: to save space!

      • Chris said,

        YOU POSTED: Thank you for writing. Are you aware that cultured cheese is not the same thing as rennet-based cheese? Rennet is an enzyme extracted from the stomach-linings of slaughtered mammalian animals, and cheeses made with this enzyme produce both curds and what is known as sweet whey. Cultured cheeses use lactic-acid-producing bacteria to curdle the milk, leaving one with a type of acid whey; panir can be made with different acids, but most often the choice is lime or lemon juice. And this, of course, also produces sour whey.

        All rennet is not “mammalian.” There is a vegetable rennet available for use that is, of course, not animal based. Also, sweet whey and acid whey depend on the pH (per another cheese maker). The sweet or acid whey has nothing to do with whether it has rennet in it. However, I did find this article very interesting in my search what to do with the leftover whey. Thank you for your information. I could care less about the amount of protein and whatever left in the boiling/drying process. Flavor is the key for me!

  28. njsul said,

    Great post. I wrote something similar a while back, but the tips here are really helpful.

  29. Mo said,

    I’d like to comment on the poster who said she was a health care worker and told you that you were wasting your time because the food you made wasn’t as good as the whey isolate commercially. She said that she only bought non-denatured whey isolate for $60 a can. I would not be surprised if she was actually selling the $60 a can stuff too. She just didn’t like someone making their own protein.

    I mean what is denatured protein? When we eat an egg that’s been fried we are eating denatured protein. When a steak has been seared it’s been denatured. Denatured means it’s been altered structurally and can never revert to it’s original form. Big deal! It’s still nutritious.

    KUDOS! to you!!!

    • Elaichi et Cetera said,

      The thing is, I never meant a simple reduction to be in competition with the whey-powder producers. I was simply saving myself space! 🙂 But it IS concentrated nutrition. I suppose I ought to use it… 😀

  30. kittymouse said,

    A note to the people on this board–whey powder, while delicious, is NOT the same thing as whey protein powder. Whey contains a fair amount of carbohydrate–in fact it is mostly sugar, with a little protein. Powder from reduced whey will contain all that sugar. Whey protein from the store is the protein only.

    • Elaichi et Cetera said,

      Very true! Thank you.

      And that is the difference between “whey powder” and “whey protein isolate powder”.

  31. Why You Should Consume Whey | Homegrown Simplicity said,

    […] goods, and adding it to shakes & smoothies. You can also make ricotta cheese out of whey only! Here’s instructions of drying your fresh whey into a powder. Lots of the recipes in “Nourishing Traditions” use […]

  32. Chris Wright said,

    Would there be a possible way of making whey protein isolate as it would save me wads and wads of cash ?

    And i would think i would enjoy making the process,

    Thanks for showing us this,

  33. Tam said,

    ~*~*~ Use leftover WHEY IN THE BATHTUB 🙂 ~*~*~*

    I either give extra whey to my doggies, or add it to my bath along with salts and sometimes apple cider vinegar and sodium bicarbonate.

    I’ve got to try and dehydrate some soon! Thank you so much; this is great to use for smoothies and all that good stuff

  34. Random_wiz said,

    Just a small note to those who think something cannot be so cheap to prepare because a commercial preparation costs much more. Pricing is not so much based on what it takes to produce as how much are people willing to pay for it. Other than that I enjoyed reading the banter here more than most “look what i made today” “insert lovely picture here” foodie blogs out there! Look forward to more. Happy new year folks.

    • Elaichi et Cetera said,

      I agree with you wholeheartedly! That rule applies to so very-many things that people used to make for themselves, and that we tend to believe is now only possible from the exit-door of a factory.

  35. Why You Should Consume Whey - Real Food, Real FrugalReal Food, Real Frugal said,

    […] adding it to shakes & smoothies. You can also make ricotta cheese out of whey only! Here’s instructions of drying your fresh whey into a powder. Lots of the recipes in “Nourishing Traditions” use whey as […]

  36. Susan McNiel Godfrey said,

    Love this idea! I’ve never though of dehydrating whey and I know I’m going to do it soon. My brother-in-law has a raw milk dairy where they also make cheese and I’ll bet he’ll save me a couple of gallons of whey to try this. Thanks! It’s a great help and I shared the information on my blog 🙂 BTW, I think that’s my ping right up above my comment.

    • Elaichi et Cetera said,

      No problem! And I appreciate the link to this post.

      The one and only reason that I decided to dehydrate my whey was to save storage-space… but I guess, in doing so and sharing my method, I’ve managed to not only concentrate the proteins into a more-uable form, but also instigate much discussion- fun fun! 🙂

  37. The Ultimate Guide to Protein Supplements | Greatist said,

    […] Pros: Whey protein has been shown to promote lean muscle growth and fat loss, as well as support cardiovascular health and a healthy metabolism[5][6]. Whey is also quickly absorbed by the body, making it useful for post-workout recovery. Bonus: This inexpensive source of complete protein comes in a variety of flavors ranging from tried-and-true vanilla to decadent chocolate-mint ice cream. (Sorry, we couldn’t find a cheddar cheese flavor for those looking to stay true to whey’s roots!)  […]

  38. The Ultimate Guide to Protein Supplements | SEOpRADA.COM said,

    […] Pros: Whey protein has been shown to promote lean muscle growth and fat loss, as well as support cardiovascular health and a healthy metabolism[5][6]. Whey is also quickly absorbed by the body, making it useful for post-workout recovery. Bonus: This inexpensive source of complete protein comes in a variety of flavors ranging from tried-and-true vanilla to decadent chocolate-mint ice cream. (Sorry, we couldn’t find a cheddar cheese flavor for those looking to stay true to whey’s roots!)  […]

  39. Miss Hiker Pants said,

    I know this is an old site hope you are still out there to answer my question.. I tried this several times The whey never thickened. Is there something I’m doing wrong. Milk is NOT ultra pasturized. It is just the whey off of my yogurt. I’ve tried 3 -4 times with NO success.

    • Elaichi et Cetera said,

      I’m at a loss as to why this isn’t working for you. The point of the reduction is to remove, by evaporation, as much water as possible from the whey. If you have a substantial amount of whey, this will take some time and attention on your part.

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