The liquid remaining after milk has been curdled and strained in the process of making cheese.
Origin
From Middle English whey, wheye, whei, from Old English hwǣġ, hwæiġ, hwæġ, hweġ, from Proto-West Germanic *hwai (compare Saterland Frisian Waai, Woaie, West Frisian waai, Dutch wei, Low German Wei, German Low German Wei), perhaps from Proto-Indo-European *kʷey- ("to pile up, build") (compare Old Church Slavonic чинъ ("order"), Ancient Greek ποιέω ("to pile up, make"), Sanskrit कय ("every one")).
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