Umeshdas from Herndon, Virginia, USA writes:
“I was going through your website and found the recipe of Panir. I have one very good suggestion about the water you drain, which is after taking the Panir or Cheese. Instead of throwing away that water you could use it to make the atta for roti or Puri. In this way all the good vitamins and healthy proteins inside that water will be eaten with Roti or Puri.”
Yes, thank you. I recommend this to all my students at my classes. Whey (or milk plasma as it is also known) is the liquid remaining after milk has been curdled and strained; it is a by-product of the manufacture of cheese or casein and has many uses.
Whey proteins primarily consist of alpha-lactalbumin and beta-lactoglobulin. Liquid whey also contains lactose, vitamins, and minerals along with traces of fat.
Researchers at Lund University in Sweden discovered that whey appears to stimulate insulin release. Writing in the American Journal of Clinical Nutrition they also discovered that whey can help regulate and reduce spikes in blood sugar levels among people with type 2 diabetes by increasing Insulin secretion. In India, it has been a tradition for diabetics to consume fresh whey.
I use whey for many things. It’s good for all the things you mention, plus cooking dried pasta, boiling vegies, adding to pastry dough, regular baked bread-making, preparation of Kadhis, adding to homemade lemonade, and feeding acid-loving plants like roses. And it’s even a wonderful natural treatment for powdery mildew in grapes.
Here is some nutritional information:
Whey, fluid. Nutritional value per 100g (3.5 oz):
Energy 30 kcal (110 kJ)
Posted by Kurma on 9/6/07; 11:56:12 AM