New Delhi: Milk often curdles quickly during the summer due to heat, causing concern for many households. However, experts say curdled milk still contains protein and nutrients and can be used to prepare several dishes instead of being discarded.

Curdled milk can be turned into useful ingredients for cooking. Here are two simple recipes that can be made easily:

Paneer Bhurji:

Once the milk curdles, strain it using a clean cloth to remove the water and obtain solid paneer. In a pan, add some oil and fry chopped onions, tomatoes, and green chillies. Add turmeric, salt, and other spices as needed. Finally, crumble the prepared paneer into the pan and cook for about five minutes. The dish can be served with roti or bread.

Sweet Chhena dishes:

Curdled milk is also useful for making Bengali-style sweets like rasgulla or chhena-based desserts. First, strain the curdled milk and wash it with water to remove the sour taste. Knead the solid portion well until smooth, then shape it into small balls. Prepare sugar syrup by boiling sugar and water, and add the balls to it. Cook for 10 to 15 minutes. After cooling, the sweets are ready to serve.

Points to note:

Curdled milk is safe to use if it does not have a foul smell. It should not be used if it is too old or has an extremely sour taste. Freshly curdled milk-based dishes are rich in protein and calcium.