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On hot days, Bengali leaves have curd almost every day. Be it home-made leaf curd or store-bought, just by cutting off a spoonful or two from the top, you can see the opaque water pooling inside the pot or jar. By removing some of the curd and keeping the rest in the fridge, the water content increases. Remains until the end. We usually throw away this water. Even if you go to eat, you feel bad.

The official name of this water is ‘whey water’. Nutritionists say that this water is as expensive as liquid gold for health-conscious people! Throwing it away is a huge waste! Why? Because it contains various nutrients.

• Maintains good stomach health – It contains probiotics, which help the good bacteria in the gut to grow. Keeps the body cool on hot days. Increases digestion.
• Natural protein source – No need to buy expensive protein powder separately. Whey water provides a lot of protein.
• Beneficial for bones and joints – It contains important minerals like calcium and phosphorus. People with knee pain or osteoarthritis may find it useful.

How to eat ‘whey water’?

• If you eat oats mixed with yogurt for breakfast, then mix yogurt water with it. If mixed well, the pale taste of separate ‘whey water’ will not be felt.
• You can pour it with milk while making the smoothie. In this case too, there will be no difference in taste.
• When making lassi or ghol with sour curd, never discard the extra curd water, mix well.
• If using sour curd in salad dressing, use ‘whey water’ as well.
• ‘Whey water’ can be poured while making dal or soup.
• Yogurt water can be used instead of water while kneading the dough.

On the one hand, food waste can be reduced, while on the other hand, this source of nutritious protein can be utilized. Even after many attempts in the daily diet, adequate protein levels are often not reached. Again, artificial protein foods can be both expensive and harmful to the body. Yogurt water can be very effective in such cases.