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