No judgement, but have you ever considered just creating your own whey? I'm left with at least half a gallon of the stuff every week for the price of a gallon of milk, because I do some minimal effort rearrangement of my family's dairy fat intake.

Usually this takes the form of no thermometer distilled vinegar 40 minute farmer's cheese, which turns out delicious every time, or instant pot yogurt, which takes about 3 minutes of hands on time and can be strained into greek yogurt or labneh cheese, not to mention it's a fantastic ingredient to always have on hand for stuff like 2 ingredient 20 minute flatbread with self rising flour.

Then you have tons of fresh whey to use in things like smoothies and bread. I can pretty much use it all every week.