"Unfortunately, whole grains contain phytic acid in the bran of the grain which combines with key minerals, especially calcium, magnesium, copper, iron, and zinc and prevents their absorption in the intestinal tract. This makes it more difficult to digest properly. Soaking, fermenting, or sprouting the grain before cooking or baking will neutralize the phytic acid, releasing these nutrients for absorption.
This process allows enzymes, lactobacilli and other helpful organisms to not only neutralize the phytic acid, but also to break down complex starches, irritating tannins and difficult-to-digest proteins, including gluten. For many, this may lessen their sensitivity or allergic reactions to particular grains. Everyone will benefit, nevertheless, from the release of nutrients and greater ease of digestion."
i store my whey in the fridge in a mason jar, and it should keep for 6 months or so. i use it to soak my whole wheat flour before i make bread, muffins, tortillas, anything. i think you could probably also mix a couple of tablespoons with milk to make a substitute for buttermilk in recipes. you can also use it to make ricotta cheese, but i haven't gotten that adventurous yet. also, if you want to go a step further with the greek yogurt, i think if you let the whey separate even longer, you can make cream cheese, but i haven't done that yet either. i think i may need to use yogurt with fat in it to get it to the right consistency for that. so much experimenting with this stuff...let me know if you come up with anything good!