Whey Water using Tone Milk
Whey water is a byproduct obtained during the process of curdling milk to make paneer or cheese. It is rich in protein, vitamins, and minerals, and is often consumed as a refreshing drink or used in various recipes. This recipe utilizes toned milk, which has reduced fat content, making it a healthier option for those looking to limit fat intake while boosting protein consumption.
Ingredients
0
Instructions
Cooking Steps
Boil the Milk:
- Pour the milk into a heavy-bottomed pan.
- Heat the milk on medium flame, stirring occasionally to prevent it from sticking to the bottom.
- Bring it to a gentle boil.
Curdle the Milk:
- Reduce the flame to low.
- Add the lemon juice gradually, 1 tablespoon at a time, while stirring gently.
- The milk will start curdling, and you will see the formation of greenish-yellow whey separating from the solid curds.
Separate the Whey:
- Once the milk is fully curdled, turn off the heat.
- Allow it to cool slightly for 5-10 minutes.
Strain the Mixture:
- Place a muslin cloth, cheesecloth, or fine sieve over a bowl.
- Pour the curdled milk into the cloth or sieve.
- The whey water will collect in the bowl, and the solid curds (paneer) will remain in the cloth.
Store the Whey:
- Transfer the whey water to a clean jar or bottle.
- Refrigerate and use within 2-3 days.