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Time of India
10-06-2025
- General
- Time of India
5 desi ways to reuse curdled milk in the kitchen
Curdling of milk is a common problem during the summer season. This is due to the extreme hot and humid weather, which ends up affecting the natural texture and quality of the milk. While, in most households, curdled milk is often discarded, assuming it is unfit to consume, do you know there are some simple ways to reuse this curdled milk in some very useful ways? So, follow us through these simple ideas, and try out… Why does milk frequently curdle in summers? There's no denying that the extreme hot and humid weather often leads to curdling of milk, which is mostly discarded due to its texture and different taste. Curdling of milk happens frequently in summers because of increased bacterial activity due to the warm temperature. This happens because milk is naturally loaded with Lactobacillus bacteria, which are mostly dormant when milk is stored in cold temperatures. However, when the temperature fluctuates frequently, the rising humidity and weather make ground for the bacteria to thrive and multiply much faster. They convert the lactose (milk sugar) into lactic acid through a process called fermentation. This increased acidity causes the casein proteins in the milk to coagulate and clump together, leading to the curdling up of milk and also turning it sour in taste. Well, here are some simple ways to effectively use this curdled milk in day-to-day cooking. Homemade paneer This is the most popular way to reuse curdled milk. Simply strain the curdled milk through a cheesecloth or a fine-mesh sieve. The solid curds left behind are fresh paneer. Once pressed, this homemade paneer can be cut into cubes and can be used in many Indian curries like Palak Paneer, Matar Paneer, or Paneer Butter Masala. Chhena Similar to paneer, chhena is the fresh, unpressed curd obtained from curdled milk. Unlike paneer, chhena retains more moisture and has a crumbly texture. It's the primary ingredient for many Bengali sweets like rasgulla and sandesh. To make chhena, simply drain the curdled milk, but don't press it firmly. The soft, moist chhena can then be kneaded with a little sugar and cardamom to create quick, delightful desserts or even used as a filling for sweet parathas. Kadhi While traditional kadhi often uses fresh yogurt or buttermilk, curdled milk can be a fantastic substitute due to its inherent sourness and slight thickness. To make kadhi, blend the curdled milk with a little gram flour (besan) to prevent lumps. Temper mustard seeds, curry leaves, and green chilies in oil, then add the curdled milk mixture. Simmer until it thickens, creating a tangy and comforting soup. Buttermilk (Chaas) Believe it or not, slightly curdled milk can be transformed into a refreshing buttermilk-like drink. While it won't be as smooth as traditional churned buttermilk, the separated solids can be strained out, and the remaining liquid can be seasoned. Add roasted cumin powder, a pinch of black salt, and finely chopped coriander leaves to the strained liquid. Roti/Paratha The whey, which is the greenish liquid left after making paneer or chhena from curdled milk, is a treasure trove of nutrients and can do wonders for your dough. Instead of using plain water, knead your wheat flour for rotis or parathas with this whey. The lactic acid in the whey helps break down the gluten, resulting in incredibly soft, pliable, and flavorful rotis and parathas. This not only adds a subtle tanginess to your rotis and parathas but also boosts their nutritional value, making every bite more wholesome. Can't eat your food without snapping a picture first? Join our Food Photography Contest and stand a chance to win exciting prizes! Click HERE for details. Join our WhatsApp Food Community to discover delicious recipes, enjoy fascinating food stories, and stay updated with the latest food news! Click here One step to a healthier you—join Times Health+ Yoga and feel the change
Indian Express
22-04-2025
- Business
- Indian Express
What a home cook-turned-food entrepreneur can teach business hopefuls
Seema Pawar's cooking gene came from her mother, who was, in Seema's words, a wizard in a range of delights. Pawar, too, is a natural at making various kinds of dishes; it is her idea of fulfillment and fun. So, when she quit her job after the COVID lockdown to care for her family, it was only a matter of time before Pawar craved to turn fulfillment into a profitable business. Owning a business is a dream that many home cooks hold– but Pawar was determined to see it through. Today, her nascent business, Vihan Foods, not only has a loyal customer base, including wholesale shops and pharmacies, but also earns her a neat profit of a few thousand rupees every month. The first stumbling block for a home entrepreneur is, usually, funding. Pawar got hers from her husband. 'In most cases, Rs 10,000-Rs 15,000 are enough to get started,' she says. Documentation and licensing – a common bugbear for people without a business background — was a smooth process. 'While I was working, I had undertaken short-term courses and became an Agmark-approved chemist to make spices,' she says. Pawar was clear that her business's USP would be 'no maida and no preservatives'. She identified vendors for raw materials and packaging. Her products, 14 types of ready-to-cook curries, such as Paneer Butter Masala, Paneer Tikka Masala, Chicken Gravy Mix and Fish Curry Mix, and 10 types of cookies, from millet cookies and multi-grain cookies to dry fruit cookies, gulkand cookies and sugar-free cookies, have adhered to her original philosophy. 'A lot of people will agree that making the food is the easy part. Selling it and developing the market is the real challenge,' says Pawar. In the infancy of her venture, she had wondered if she was cut out for the business. Once trials were over and neighbours and family had given feedback that perfected her offerings, Pawar had gone online to spread information about her ware. Facebook got her the first customers. For two years, she also dedicated herself to selling through exhibitions. 'Last year, I decided that the time had come to sell to shops. I started with the shops in Kothrud, where I live. I would visit 10-15 shops every day and, when shop owners did not take orders, I started to feel doubt creeping in. The next day, however, I stepped out again to find buyers,' she said unflinchingly. With demand for her products now on the rise, Pawar has employed six women who she calls to help out when she gets orders in large quantities. She works out of her home but, in a few months, she will move into a bigger space. 'I am glad I did not let nervousness slow me down when it was tough to market my products,' she says.
