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The best way is by initial boiling and then while some amount of liquid remains, by finishing drying in a dehydrator.

The boiling is just heating, and it won't affect any vitality that your pasteurization hasn't already affected.

Note that there are two kinds of whey: sweet whey left over from cheese made by rennet (an enzyme), and acid whey left over from cheese or yogurt made from a culture (which makes lactic acid from the lactose) or direct addition of acid like vinegar or lemon juice.

The flavor of the dehydrated acid whey might need some creative enhancement.

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13y ago

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