I used to always add sugar to strained yogurt but I poured maple syrup for a change and it was great!

The yogurt pictured was left to strain for 3 days, which made it very thick, creamy and delicious.
I use the whey in place of water and oil for bread-making.
There are lots of other great recipes on COOKPAD that use whey, like lassi or jello, so have a look and see what you find. Recipe by Ayapuchi