āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
01
āĻšā§āĻ, āĻāĻžāĻ¨āĻž āĻāĻ˛
the liquid portion of milk that remains after the curds have been separated, commonly used for its nutritional properties
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Whey is a versatile ingredient that can be used in both sweet and savory dishes, such as pancakes.
āĻšā§āĻ āĻāĻāĻāĻŋ āĻŦāĻšā§āĻŽā§āĻā§ āĻāĻĒāĻžāĻĻāĻžāĻ¨ āĻ¯āĻž āĻŽāĻŋāĻˇā§āĻāĻŋ āĻāĻŦāĻ āĻ¨ā§āĻ¨āĻ¤āĻž āĻāĻāĻ¯āĻŧ āĻāĻžāĻŦāĻžāĻ°ā§ āĻŦā§āĻ¯āĻŦāĻšāĻžāĻ° āĻāĻ°āĻž āĻ¯ā§āĻ¤ā§ āĻĒāĻžāĻ°ā§, āĻ¯ā§āĻŽāĻ¨ āĻĒā§āĻ¯āĻžāĻ¨āĻā§āĻāĨ¤
02
āĻāĻžāĻ¨āĻž, āĻŽāĻžāĻ āĻž
watery part of milk produced when raw milk sours and coagulates
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
