Paneer whey is a by-product obtained during manufacture of coagulated milk products and is generally considered as a waste. Its disposal as waste leads to heavy increase in BOD and COD of the dairy effluent. Moreover, it also leads to loss of valuable milk solids. Hence, efficient and economic utilization of paneer whey is the need of the hour. Looking to physic-chemical nature of paneer whey, its utilization in preparation of cultured milk appears to be most attractive. In this study the fermented whey added cultured buttermilk was analysed for their mineral content and storage stability. The mineral content like calcium, phosphorus, sodium, potassium and zinc content of RT3 (40% added fermented whey), RT4 (30% added fermented whey) and RT5 (control, 30% added water) were 75.52, 106.85, 28.37, 90.78 and 0.39; 74.17, 100.36, 27.66, 88.52 and 0.43; and 64.40, 63.65, 19.88, 63.63 and 0.38 mg/100g respectively. In case of storage stability, the product was acceptable till 5 days of storage due to acceptable sensory qualities, physico-chemical characteristics and microbial qualities.