Why you should never throw away the liquid on top of your yoghurt

If you have ever tipped away the thin layer of watery liquid pooling on top of your yoghurt or curd, you have been discarding a nutritional goldmine.

Many people instinctively pour it down the sink, assuming the product has spoiled. However, Dr Manan Vora, a health educator and orthopaedic surgeon, is urging a rethink of this common kitchen habit.

On Tuesday, he took to Instagram to explain that this tangy liquid is actually pure, naturally occurring whey protein.

Far from being a sign of decay, this separation is a healthy byproduct of fermentation. Dr Vora explains: “People think that the liquid that settles on top of the curd has gone bad. But don't throw it away; this is actually whey protein. Yes, the same whey protein on which you spend thousands every month.”

This liquid contains the very same high-quality protein, calcium, and potassium found in expensive supplements, just in its raw, unprocessed form.

The surgeon notes that industrial protein powders are simply this substance isolated, filtered, and dried. By throwing it away, you are stripping your meal of its muscle-building and gut-friendly properties.

Instead of reaching for the sink, simply stir the liquid back into the bowl to maintain the food's full integrity.

He stresses: “Remember, you don't have to throw this away - just stir it back in. It contains high-quality protein, calcium, potassium, and gut-friendly nutrients. When you remove it, you reduce the nutritional value of the curd.”

Note to readers: This article is for informational purposes only and not a substitute for professional medical advice. Always seek the advice of your doctor with any questions about a medical condition.