Why you shouldn’t throw out milk

Quite simply because you can cook with it!

Here is my Indian paneer (Indian cheese) recipe that I made for lunch. I had two small bottles of milk which my son sniffed and said, ‘Mum, it’s gone off!’ and proceeded to tip one down the sink.  I managed to stop him in time.

My family never used shop bought paneer but paneer is now widely available outside India.  Even in India, you can buy commercially made paneer.  The commercially made paneer is quite hard and strangely enough softens up during cooking. If the food goes cold, the paneer goes hard again!  Apparently paneer doesn’t like being refrigerated or being cold, but I am guessing there must be other ingredients in the commercial product to keep it fresh that make it behave in that way.  Anyway, the homemade version is very easy to make and tastes lovely. It doesn’t go hard, soft, hard!  And there is no plastic waste.

I took the milk and boiled it, squeezing a few drops of lemon juice in the pan with it.  Soon, the milk had curdled up.  Then I tipped the entire thing on to bowl covered with a fine cotton cloth and the liquid (called whey) drained away into the bowl, leaving me with the paneer on the cloth. I brought the ends of the cloth together and squeezed it tightly.  The fresh paneer was ready.

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Fresh home made paneer
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Paneer being drained using fine cotton cloth

I dry fried teaspoon each of cumin and coriander, and couple of cloves and inch cinnamon stick and a tiny piece of red chilly in a wok.  After a minute, I took the wok off the stove and crushed all the spices using a pestle.  Then I put a table spoon of rapeseed oil and put the paneer in the wok along with a teaspoon of turmeric and two teaspoons of dry ginger (fresh ginger is very nice but since I am trying to use up all my dried ginger, I used that).  One tablespoon of dried mango powder and salt to taste. I fried this mixture for about five minutes.

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Paneer pieces being fried with the spices

I added half a cup of water and one cup of frozen peas.  I also added a tablespoon of tinned tomatoes.  After about 10 minutes, the paneer dish was ready.  And it was so tasty! (The photo below was taken on another day when I decided to cut up the paneer pieces so that it cooked quicker.  It was even tastier as the flavour of the sauce had penetrated the paneer more)

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Don’t worry too much if your home made paneer is not cube shaped!  This is way tastier

What of the whey left behind?

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Whey is nutritious- don’t chuck it!

Whey is full of protein and dried whey is used by people wanting to build muscles. It seems stupid to throw it away because I am not interested in body building. It has a pleasant taste, especially if lemon juice is added but personally I don’t like it, although many people do.  So I used it to make the chapati (Indian bread), using the whey instead of water to make the dough. And that turned out to be a hit too.  Certainly a zero waste lunch!

 

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Indian fried bread made with the whey and a mix of organic spelt and plain flours, with added poppy and ajwain seeds
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And here is another version of the bread without frying, just cooked on a frying pan with no oil.

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