Greek Yogurt

I recently posted about Mark Bittman, a NYT food writer. I've liked everything he wrote, until today. Grrrr. In a post about making greek yogurt, he notes about the liquid that drains out, which he called 'water': I suppose you could save and drink the yogurt-water, or cook with it, but I don’t. So annoying. Why is he being so cavalier about wasting food? Also, it's whey.

I make a gallon of yogurt a week, blahblahblah. I take yogurt from the same place in the pot, then drink the whey that collects in the 'well.' As the week goes on the remaining yogurt becomes more and more like greek yogurt. It is epic.