Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation with vinegar (without culture) should be different.
Ricotta is prepared by boiling the leftover whey, but in my experience, the cheese prepared using vinegar is similar to Ricotta, and the remaining whey has no more cheese. Thus, I think this whey is different from normal whey referred over the internet.
Due to the presence of lots of vinegar, it should be more acidic and stronger sour taste.
For these reasons, I believe that common usage introduced for whey is not directly applicable to the whey remained from vinegar-based cheese process.
What are the suitable usage for this highly acidic (and probably cheese-free) whey?