Here in Brazil, it is called "O Pingo" or "The Drop". This is the first whey from pressing and they just put it in a covered jar in a cool spot, for use as the culture the next day. Same 1% as culture. It is used for the traditional "Queijo Minas" and is consumed fresh or matured for as long as a year.
This cheese, when allowed to mature, is pretty much a basic brined, stirred curd, hard cheese