Object Description
A good quality turn of the century elm whey bowl, having a raised rim and standing on four short octagonal splayed legs. The whole has an excellent colour, grain and retains a patination.
Whey is the liquid remaining after milk has been curdled and strained. It is a byproduct of the making of cheese or casein and has several commercial uses. Sweet whey is a byproduct resulting from the making of rennet types of hard cheese, like cheddar or Swiss cheese. Acid whey (also known as sour whey) is a byproduct brought out during the making of acidic types of dairy products, such as strained yogurt.