Don’t make the mistake of throwing away cheese water, know 7 amazing uses of whey, which will make your kitchen smart and healthy.

Lifestyle Desk: Nowadays people prefer making things at home instead of buying ready-made things from the market. Homemade food is not only fresh and tasty, but there is also less fear of adulteration in it. Paneer is also included in these household items.

Often, after curdling milk and making cheese at home, a light white-green colored water is left. Most people think of it as waste and pour it down the sink, but did you know that this water is actually rich in nutrition and can make many of your kitchen tasks easier?

This water left after making cheese is called whey. It contains protein, calcium, potassium, lactose and many other essential nutrients. This is the reason why it is considered more beneficial to use it properly instead of throwing it away. Let us know in what ways cheese water can be used.

Use it while kneading the dough: If you use whey instead of plain water while kneading the dough of roti or paratha, then the dough becomes more soft. Due to this, the rotis remain soft for a long time and they also get a slightly different taste. It also adds extra nutrition to the food.

It will be useful in cooking pulses and rice. Whey can be used instead of normal water while making pulses, rice or pulao. With this, the taste of food can improve a bit and the nutrients present in it also become part of the food. However, if the whey has become too sour then use it in less quantity.

Make soups and gravies more nutritious. Whey can also be used to prepare soups, curries or gravies. With this, the nutrition of the dish can be increased without affecting the taste. This is especially a good option for those who want to increase protein in their diet.

Add to smoothies and shakes If the whey is fresh and has not turned too sour, it can also be added to fruit smoothies or protein shakes. This can make the drink more nutritious. However, it would be better to decide its quantity according to taste.

Use it for soaking lentils or beans. Whey can also be used for soaking kidney beans, chickpeas or other beans. Many people believe that this can soften the pulses quickly and make them taste better.

Can also be beneficial for plants. If whey is not too salty or spicy, it can be mixed with water and added to some plants in limited quantities. Some of the nutrients present in it can be useful for the soil. However, one should avoid using it excessively.

Easy way to reduce food waste: In today’s time, reducing kitchen waste has also become a big need. In such a situation, reusing water from cheese not only saves resources, but also helps in making home food more nutritious.

Keep these things in mind, always use whey only when it is fresh. If it has strong sourness, bad smell or signs of spoilage, do not use it. It is considered better to keep it in an airtight container in the refrigerator and use it within 2 to 3 days. The remaining water of paneer is not useless in any way. By using it wisely, you can not only increase the nutrition of your food but can also reduce unnecessary wastage in the kitchen.

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