Saturday, 26 January 2013

Uses of whey (the water left after making of panir)

Uses of whey (the water left after making of panir)

Do not throw away the water left after making of panir i.e whey, it is a cloudy, yellowish liquid which is packed with good quality and easily digestable proteins. It is also a good source of Thiamin, Vitamin B12, Pantothenic Acid, Magnesium, Potassium, Zinc and Selenium, and a very good source of Riboflavin, Calcium and Phosphorus.

Whey, called "healing water" by the ancient Greeks, is filled with nourishing probiotic (pro-life) activity, protein,  and is an excellent digestive aid, yet lacks lactose.

Here are a few easy ways to incorporate whey

-Use the liquid to make dough for Indian Paratha & Roti

-Can be added to pancake batter

-Can be used in dal, soups,rasam, sambar
-Use it to cook your pastas, potatoes, oatmeal, or rice,khichdi

-Add it to gravies for vegetables

-Freeze it into cubes and add to smoothies

-Use whey in place of water or milk in recipes

Go ahead use your creativity and enjoy the goodness of whey

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