Category: homemade paneer - Eternal Eats India

Amara Thistlewood
13 May 2025
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Can I Drink the Whey After Making Cheese? What to Do After Homemade Paneer

Wondering what to do with all that cloudy liquid left after making homemade paneer? Most people just pour it down the drain, but whey is packed with nutrition and can actually be used in many creative ways. This article explores if it’s safe and good to drink whey, what it actually is, and the easiest ways to make the most of it. If you’ve been tossing your whey out, you might want to rethink things after reading this. Stop wasting and start sipping or cooking with that leftover goodness!

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Amara Thistlewood
29 Apr 2025
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Is Paneer Bad for Gut Health? What You Really Need to Know

Wondering if paneer is bad for your gut? This article digs into how homemade paneer affects digestion, common gut reactions, and who should be cautious. You'll learn why paneer might work for some people and not others, what hidden ingredients can do, and practical tips to enjoy it without trouble. Get the facts, not the myths, so you can decide whether to keep paneer on your plate.

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Amara Thistlewood
26 Mar 2025
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Why Paneer Isn't Vegan: Here's the Scoop

Paneer, a popular ingredient in many Indian dishes, often raises eyebrows among vegan food lovers. While the creamy texture might seem plant-based, paneer is actually a dairy product made from milk. Discover why paneer isn't vegan, how it differs from plant-based options, and explore interesting facts about its making process. This article provides handy tips for those curious about vegan alternatives to this beloved cheese.

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Amara Thistlewood
21 Feb 2025
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What to Do with Whey After Making Paneer?

Ever wondered what to do with the leftover whey after making paneer at home? Instead of discarding this nutrient-rich liquid, explore creative ways to incorporate it into your cooking and baking. Discover delicious recipes, sustainability tips, and how whey can contribute to a more eco-friendly kitchen. Embrace the potential of whey and transform it into a valuable ingredient.

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