(a) The watery part of milk, usu. cow’s milk, that separates from the curds in the process of coagulation, whey; also, the whey of goat’s or sheep’s milk; ~ of eue (got, gotes) milk, gotes ~; ~ of chese (milk); (b) the liquid pressed out of thick almond milk; (c) ~ pote, a vessel or container for whey, perh. for receiving it as it is pressed out of the curds; clarified ~, whey that has been boiled and strained; whit ~, ?the whey most easily pressed out of the curds, containing a high proportion of milk fats; (d) in place names [see Smith PNElem. 2.271].