Cody Casey
Whey water, the liquid that remains after making paneer, is often discarded. However, this leftover water is a good source of protein, vitamins, and minerals and can be used in a variety of ways. From enhancing the flavour of curries and gravies to kneading dough and making hair and face masks, this magical water, as nutritionist and yoga trainer Juhi Kapoor calls it, can be used for many purposes.
| Characteristics | Values |
|---|---|
| Colour | Greenish-yellow |
| Protein content | 0.8% |
| Carbohydrate content | 4.8% |
| Fat content | 0.3% |
| Vitamin content | 0.5% |
| Mineral content | 0.5% |
| Uses | Making curries, dals, soups, doughs, hair and face masks, salad dressings, yoghurt, fermented foods, rice, pasta, smoothies, shakes, juice, baking, gravy, lassi, upama, idlis, dosas |
| Health benefits | Muscle strength, cellular energy, improved immunity, disease prevention, lower blood pressure, reduced risk of thrombosis, improved prostate health, healthy gut bacteria, bladder cleansing, skin cleansing, softening, moisturising and toning |
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What You'll Learn
Use it as a base for curries and gravies
The water drained after making paneer, also known as 'paneer ka pani' or whey water, is a nutritious byproduct often discarded after the paneer-making process. Whey water is a good source of protein, vitamins, and minerals and can be used in place of water to form the base of curries and gravies.
Whey water has a slight tang that can enhance the flavour of dishes without the need for additional ingredients. It can be used as a base for curries such as shahi paneer, paneer butter masala, and palak paneer. It can also be used to make dals. The protein content of the whey water makes meals more nutritious and wholesome.
The water can be added to wheat flour to make rotis. The slight flavour of the paneer water will be imparted to the rotis, and the dough will be stretchier, resulting in softer rotis and parathas.
Whey water can also be used to cook rice. The rice will absorb the goodness of the whey water, making it more flavourful. The mild tanginess of the paneer water won't overpower the dish, so you can combine the rice with gravies and curries of your choice.
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Add it to your soup
Water drained after making paneer, also known as 'paneer ka pani' or whey water, is a byproduct of the paneer-making process that is often discarded. However, it is a good source of protein, vitamins, and minerals and can be used in soups instead of plain water. Here are some ways to add it to your soup:
High-Protein Paneer Soup
This soup is perfect for a winter evening, with the soft paneer providing a spongy texture. The recipe uses the water leftover after making paneer, along with vegetables such as tomatoes, pumpkin, carrots, capsicum, and parsley. The soup is cooked with ghee and jeera, adding fragrance and flavour. It can be served with rice or bread.
Enhancing Flavour and Nutrition
The whey water adds a hint of paneer flavour to your soup while boosting its nutritional content. Whey water is rich in protein, vitamins, and minerals, so using it in your soup can make the dish more nutritious and wholesome.
Fermentation
Whey water can be used as a starter culture for fermenting foods. It contains natural probiotics that promote gut health and digestion. Adding it to your soup can introduce beneficial bacteria and enhance the flavour of your soup.
Salad Dressing
In addition to soups, whey water can be used in salad dressings. It adds a tangy flavour and increases the nutritional value of your salad.
By adding whey water to your soup, you can enhance its flavour, increase its nutritional content, and explore new dimensions of taste and health benefits.
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Make a refreshing drink
The water drained after making paneer, also known as paneer ka pani or whey water, is a nutritious liquid high in protein that is often discarded. However, instead of throwing it away, you can use it to make a refreshing drink in several ways.
Firstly, you can add a bit of yoghurt to the paneer water to make a refreshing lassi. To enhance the flavour, you can sweeten it with a little bit of sugar or honey, or make it savoury by adding spices like coriander and cumin powder.
Secondly, you can simply chill the whey water and drink it as a refreshing and hydrating beverage on hot days. You can add a squeeze of lemon or a dash of honey to enhance the flavour.
Thirdly, you can add whey water to your smoothies or shakes for an extra boost of protein and nutrients.
Lastly, you can use the whey water as a base for making juice instead of water. This will add an extra dose of protein and nutrients to your morning juice routine.
By utilising the water drained after making paneer, you can not only reduce waste but also create delicious and nutritious drinks.
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Ferment dosa and idli batters
Whey, also known as 'paneer ka pani' in Hindi, is the water drained after making paneer. It is often discarded, but it is a rich source of protein, vitamins, and minerals. It also contains lactose, fat, citric acid, and lactic acid.
Fermenting dosa and idli batters is a common practice in South Indian cuisine. Idli and dosa batters are typically made with rice and black lentils/gram (urad dal). The fermentation process can be tricky, especially in colder climates, due to the need for the right microorganisms to be present. Here are some tips for fermenting dosa and idli batters using leftover paneer water:
Soaking and Grinding:
Soak the rice and urad dal separately for at least four hours. Some sources recommend washing the dal and rice 2-3 times before soaking. Grind the ingredients separately, adding only as much water as needed to achieve a smooth and fluffy consistency. The paneer water can be used in place of regular water for grinding. Methi seeds (fenugreek seeds) can be added in small amounts to aid fermentation and enhance the flavour.
Salt and Fermentation:
The addition of salt to the batter is a debated topic in South Indian cuisine. Some people add salt before fermentation, especially during winters, as natural unrefined salts like sea salt or Indian rock salt can aid the process. However, others avoid adding salt beforehand as it can inhibit yeast growth and affect the fermentation. Experimentation is key to finding what works best for your batter.
Overnight Fermentation:
Combine the ground rice and dal, adding about 1/2 teaspoon of salt per cup of dry ingredients, adjusting to taste. Mix the batter well 2-3 times and let it ferment overnight. The paneer water kickstarts the fermentation process due to its beneficial bacteria content, resulting in fluffier idlis and dosas. The next morning, your batter should be ready for making soft idlis or crispy dosas.
Additional Tips:
- If you are making dosas only, you can soak the rice and dal together. However, for idlis, it is better to soak them separately.
- Avoid using tap water, as it may not ferment the batter. Use cold, filtered, or de-chlorinated water to prevent inhibiting the growth of natural yeast.
- To improve fermentation, especially in colder climates, you can add a small amount of commercial yeast to the batter.
- If you are using an instant pot or oven to ferment, adding salt early is not necessary.
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Use it to cook rice
The water drained after making paneer, also known as whey water, is a nutritious liquid high in protein. It would be a waste to throw it away when it can be used to cook rice and add flavour to it.
Whey water has a mild tangy taste that won't overpower the rice, so you can combine it with gravies and curries of your choice. The rice cooked in whey water will be more flavourful and nutritious.
To cook rice using whey water, follow the same process as cooking rice with plain water. The only difference is that you will be using whey water instead of plain water. The amount of whey water used depends on the amount of rice you are cooking.
You can also use whey water to ferment dosa and idli batters. Soak the rice and urad dal in paneer water and let them ferment overnight. The next morning, you will have a nutritious and fermented batter ready to be made into idlis and dosas.
If you have a large amount of whey water, you can use it to cook rice over the next week and discard any leftover water after that.
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Frequently asked questions
The drained water after making paneer is known as 'paneer ka pani' in Hindi, or whey water. It is a byproduct of the paneer-making process and is often discarded, however, it contains a good amount of protein and other nutrients.
Whey water is rich in protein and has several health benefits, including improved immunity, muscle strength, and gut health. It also contains lactose, vitamins, minerals, and beneficial bacteria.
The drained water can be used in various ways, including as a base for soups, curries, and gravies, or as a substitute for water when making dough, rice, or even juice. It can also be applied to hair and skin as a natural cleanser and moisturiser.
