What to do with Whey?

I’ve been making yogurt at home for a couple of years now. And since I like the Greek Style yogurt, which is strained, I end up with about a quart of whey each time I make yogurt. In the winter I use it in place of water when making bread, but in the summer I never know what to do with it.
Turns out I should be figuring out how to turn it into whey protein powder and lactoferrin and selling it for big bucks. All Things Considered had an interesting report yesterday afternoon on the large cheese factories and how they’re turning what used to be a waste product of cheese-making into a money maker. Funnily enough, the extra whey protein is making it’s way back into yogurt from manufacturers who want to sell ‘Greek style’ yogurt without going to the bother of straining it as reported earlier by NPR.