I generally make paneer at home because I don’t trust the authenticity of the store bought thing, and the packed one tastes pathetic. But when I do so, a lot of milk water generally goes wasted as a lot of water is left behind after taking out the paneer from the milk. Though this water has all the health benefits of milk like vitamins, minerals and protein, but the taste is not that great to be consumed as is. This water is also known as Whey. But throwing it away is not the solution.
Here are few ways to use it….
- Use it to make curry dishes and cream based curries like Shahi Paneer, Gatte ki sabzi and all. I also replace it with water for few dishes like pulav, pasta and for cooking plain rice. Since a tangy flavor is needed in all these dishes, whey provides a good tang to the flavor.
- Use it instead of vegetable stock for soups and it will taste great. You can add water partly to it according to your taste.
- The best use is to knead atta with it to make chapatis. The rotis will be loaded with all the nutrients which you generally don’t get by adding water.
- It can also be used for baking and is a good substitute to milk and buttermilk and even water. Whey is acidic in nature and therefore proves as a good raising agent. It also adds the goodness of milk to the baked products.
- It can also be added to fruit juices and smoothies instead of water, for making them more healthy, though the taste will be slightly different.
- Water plants with a mixture of Whey and water, and they will get all the nutrients to grow well. But do not forget to mix it with water in a proportion of 50/50, or the acidic content present in the Whey will burn the plants.
- It is also excellent for skin and hair. It is an excellent cleanser, moisturizer and toner and is helpful in maintaining a healthy skin and hair. Rub it into roots and hair with a cotton ball, or just dab it to your face and body, massage, and leave for 15-20 minutes. Finally clean with shampoo.
