Ok, I know that technically making tofu is not a ferment, but I didn't know where else to ask this question =) I should be receiving a bag of terra alba soon so that I can begin to make my own tofu, and in the meantime to prepare I've been reading up on how to make the tofu. It seems dead simple, and the question I have is this: After you strain out the curds from the soymilk and start pressing them into the block, I assume there will be a fair amount of the liquid left behind (soy whey?). Does anybody have any suggestions or ideas on what one could do with the soy whey? I feel bad just throwing it away, and wasn't sure if it could be used for any other preparations. Much thanks!!!!!!