green whey

noun

noun

Usually The greenish-colored liquid that separates from cheese curds during cheesemaking.

When the curd is considered to be broken into pieces small enough - say half an inch square - it is allowed to settle for a time, during which the green whey comes out of it freely, the whey coming upwards, the curd settling downwards in the kettle.1912, John Prince Sheldon, Dairying, A Book for All who are Engaged in the Production & Management of Milk, page 368:

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