Milk is definitely an everyday end-product that goes with tea, coffee, desserts, and other recipes in Indian households. However, it normally gets spoiled before we can even consume it all during hot and humid conditions. Masterchef Pankaj Bhadouria, known for her versatile cooking and kitchen tips, recently shared a pro tip in her Pankaj Ke Nuskhe series that would help increase the shelf life of milk. Her simple, yet effective, advice? Add a pinch of baking soda to the milk! This kitchen hack is not just going to save milk from going off in a few days but is also going to change it completely, making it taste better, smoother, and creamier.
Pro Tip: Add Baking Soda to Prevent Spoilage
Masterchef Pankaj Bhadouria shares a tip to add a pinch of baking soda to milk for increasing its shelf life. Milk is slightly acidic in nature. As time passes, the bacteria present in milk ferments the lactose to form lactic acid, increasing milk acidity even more, thereby causing coagulation of the milk. So basically, as an alkaline substance, baking soda will just neutralize the acid formed by bacteria and will lend a little basic nature to milk, increasing its pH value. A process like that doesn't allow milk to turn curd, hence preventing it from spoilage. Incorporating baking soda into milk can also have added advantages. For example, the taste of the milk may improve, as it becomes smoother and creamier. Furthermore, the consistency of the milk could also be improved by the baking soda, as it grows richer, creamier, and more conducive to use in many recipes. Pankaj shares that this trick is used everywhere, even by milkmen, to keep milk fresh for a longer period, especially during warmer months.
What to Do with Curdled Milk
Even with all the precautions, milk sometimes curdles. Don't throw it away; here are some innovative recipes using curdled milk:
Paneer
Curdled milk is perfect for paneer at home. Just boil the curdled milk till the curds separate from the whey. Strain and press the curds to get paneer. Use this freshly homemade paneer in various Indian recipes.
Chenna
Chenna is another item made out of curdled milk, like paneer but softer and more crumbly. It's used usually as a base for Bengali sweets like rasgulla and sandesh.
Baking
Curdled milk works well as a substitute for buttermilk in baking. Its acidity can tenderize cakes, muffins, and pancakes so that they are light and fluffy.
Smoothies and Shakes
Use curdled milk in smoothies or milkshakes. The curdled texture blends well when combined with fruits and other ingredients, adding a slight tang to the beverage.
Composting
If you don't like using curdled milk for cooking, you could add it to your compost pile. The nutrients in the milk can then naturally leach into and improve the value of your compost for your garden.