The accompanying barley-and-whey pilaf from Anne Mendelson's recipe was just the kind of rib-sticking porridge you imagine people eating at a creepy inn in a Dickens novel. I mean that in a nice way! But it's not something I'm gonna make very often or ever again, particularly as my offspring were unenthusiastic. Whey's highest and best use is probably in bread dough.
Although. Do I know that? It could be my imagination that all breads and bagels taste better when made with whey. A side-by-side bakeoff is called for but, man, so much work and who do I think I am, Christopher Kimball?