From Middle English whey, wheye, whei, from Old English hwǣġ, hwæiġ, hwæġ, hweġ (“whey”), from Proto-West Germanic *hwai (compare Saterland Frisian Waai, Woaie, West Frisian waai, Dutch wei, German Low German Wei), perhaps from Proto-Indo-European *kʷey- (“to pile up, build”) (compare Old Church Slavonic чинъ (činŭ, “order”), Ancient Greek ποιέω (poiéō, “to pile up, make”), Sanskrit कय (káya, “every one”)).
- enPR: hwā, wā, IPA(key): /ʍeɪ/, /weɪ/
Audio (UK) (file)
- Rhymes: -eɪ
- Homophones: way, weigh, wey (in accents with the wine-whine merger)
- The liquid remaining after milk has been curdled and strained in the process of making cheese.
- The leftovers from milk curdled during cheesemaking; whey.
- (rare) The result of strained almond milk.