Using the leftover whey from making cheese

There was a lot of whey left.  I saved it all in the fridge, and used some of it this morning to make homemade tomato soup.

I had frozen a dozen organic sauce tomatoes from last years market share.  I took the bag out of the freezer last night.  Skins peeled right off this morning.

Put two cups of the leftover whey and the tomatoes along with some dried oregano and basil from my garden into my instant pot for 20 minutes. 

Blended it with my immersion blender

Voila! With a dollop of homemade cheese, a delightfully delicious Good Friday meatless lunch.