Vitamin B9 (Folic acid, Folate)
Vitamin C (Ascorbic acid)
Vitamin E (Alpha- Tocopherol)
Vitamin K (Phylloquinone)
Health Benefits
Absorps of Calcium & Vitamin B, Anti- Pyretic, Reduces cholesterol, Boosts immune system, Protects against heart diseases
Beneficial for lowering body, back and joint pain, Best for weight loss, Remedy for Osteoporosis, Reduces blood pressure, Prevents Cancer
Other General Benefits
Lactose Intolerants, Prevents Cancer, Boosts immune system, Microbiological safety
Strengthening cartilages and tissues, Boosts immune system, Improves digestion, Improves metabolism rate, Keeps feel full, Presence of calcium makes teeth strong & healthy, Prevents cavities
Skin Care
Applying it to the skin can help ease the pain of sunburn, Helps to slow down signs of ageing, Rich in Lactic acid
Cures and heals acne & acne scars, Exfoliates dead skin from body, Free from radicals, Gives a radiant and beautiful skin, Nourishes with a soft, supple and a glowing skin, Rejuvenates skin, Treats fine lines and wrinkles
Hair Care
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Stimulates hair growth, Strengthens hair roots
Nutritional Importance & Uses
Uses
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Leftover water from Paneer can be used for making dough
Nutritional Importance
Good source of Calcium, Low fat, Rich in probiotics
Good source of Calcium, Good source of protein
Allergy Symptoms
Abdominal bloating, Abdominal cramps, Abdominal pain, Diarrhea, Flatulence or gas, Nausea, Nausea, accompanied by vomiting, Rashes in the form of hives, Skin inflammation, Vomiting, Wheezing
Abdominal bloating, Abdominal cramps, Abdominal pain, Anaphylaxis, Congestion, Constipation, Gas, Increased heart rate, Itchy Skin rashes, Labored breathing, Nasal congestion, Nasal stuffiness, Nausea, Rashes in the form of hives, Skin inflammation, Sneezing, Swelling of mouth, tongue or lips, Swelling of throat, Vomiting, Wheezing
What is
Mursik is a fermented yogurt drink combined with ash from cromwo. It is prepared in specially made Gourd containers in Kenya.
Paneer, a kind of cheese, a South Asian cuisine, is an unaged cheese made by churning milk with vinegar, lemon juice or other acids.
Flavor
Bitter, Sharp
Milky
Origin
Kenya
Afghanistan, India, Iran, South asian countries like Bangladesh, Bhutan, India, Maldives, Tajikistan
Ingredients
Pasteurized cow or goat milk
Few drops of lemon juice, Milk, Salt, Vinegar
Fermentation Agent
Lactobacillus plantarum
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Things you need
Dried Gourd
Bowl, Cheesecloth, Heavy weight, Measuring cup, Muslin, Pan, Plate, Strainer
Preparation Time
2- 3 hours
30- 40 minutes
Refrigeration Temperature
Shelf Life
Around 3 months
5- 7 days