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Time of India
2 days ago
- 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
NDTV
28-04-2025
- Entertainment
- NDTV
Watch: Vlogger Enjoys Indian Food In Korea, Desis Have A Lot To Say
Videos of a vlogger trying Indian dishes in South Korea have caught the attention of many foodies online. Digital creator Yiz ( uploaded 2 reels showing her tasting various delicacies she ordered from an Indian restaurant in Seoul. She explained that this was one of the concepts most requested by her followers. She asked people for recommendations, and she received a lot of suggestions about which foods to try. She reveals that this is only her third time ever eating Indian food. In the first video, she tries the appetisers. When she starts opening the takeout containers, she exclaims that the food "smells amazing." Also Read: Hong Kong Vlogger Speaks Marathi To Order Vada Pav In Mumbai, Wins Hearts Online She starts with pani puri and marvels at how the restaurant already "popped the holes" in the puris before sending them. "I've been meaning to try this for ages," she says. She fills the puris with the mashed aloo (potato) stuffing, followed by the spiced pani. She seems to enjoy it as she declares, "I'm having a feast tonight." Next, she tastes onion chilli pakoras with green chutney. She said that the mint in the latter "hit different" as she was having it after a long time. She stated that her only criticism was that the restaurant did not send enough chutney for the amount of pakoras it came with. She also realised that she was going to end up with a lot of leftovers, but she liked this prospect. Watch the complete video here. In another video, she gives us glimpses of the mains and dessert she ordered from the Indian restaurant. The first one featured in this reel, she admitted, was not a traditional Indian dish. This is because it was honey butter naan. She noted that people love honey butter in Korea, and she was curious to try it out in this way. She first tasted a piece of the naan without the gravy. She claimed that it was only slightly sweet as the honey butter flavour was "extremely mild." She scooped up Chicken Shahi Korma and Palak Paneer with this naan. She also relished the gravies with some plain basmati rice. She ended her meal on a sweet note with gulab jamun. Her expression after she had it was one of surprise and delight. "The texture and the taste are nothing like I imagined. It's so much better." She also gives the meal a round of applause as she found all of the food "very good." Also Read: From Andhra Meals To Aloo Parathe, Turkish Vlogger Rates Indian Dishes In Viral Videos Through text added to the video, she also mentions the prices of each dish. Pani puri cost her approximately Rs 350 (6000 KRW). The pakoras were for around Rs 410 (7000 KRW). The naan was priced around Rs 230 (4000 KRW). The chicken shahi korma was for approximately Rs 760 (13000 KRW), while the Palak Paneer was for Rs 700 (12000 KRW). The rice cost her around Rs 230 (4000 KRW). The gulab jamun was priced at Rs 115 (2000 KRW). In the comments, people had a lot to say about the look, prices and other aspects of the food. Here's how some Instagram users reacted: "Always, always ask for extra mint & coriander chutney, it's never enough." "OMGwelleat I,oo welll! I, being an Indian, can't even do it this well! Hope you get more mint chutney next time." "It's refreshing to see a non-Indian origin person taking the bite the way we do. Tearing a piece of naan and using it to scoop the sabzi." "The first time I had gulab jamun was a game changer! It's so good!!" "Try microwaving the gulab jamun for half a minute and have it hot with vanilla ice cream." "That's the most bland panipuri I have ever seen." "Ideally, Indians don't have Honey Butter Naan on their menu, We have butter naan, garlic butter naan, garlic cheese naan, etc., but not honey." "Try South Indian food too." "Pav Bhaji and samosa nexttt." Both videos have gone viral online, and the first one has crossed 1 million views on Instagram. Advertisement Comments For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Viral Video Foreigners Trying Indian Food Indian Food In Korea Viral Food Video Pani Puri Show full article Comments
