Like other dairy products, it is useful for preventing osteoporosis. Gourd contains protein, carbohydrates and fat.
Qara Qaroot or Qara Qaroot is one of the by-products of milk, which is produced from curd in a traditional way.
Each 100 grams of Qoroot contains 240 kilocalories of energy, which can provide part of the daily energy requirement.
Gourd contains protein, carbohydrates and fat.
The protein in this product plays a structural and strengthening role in the body (especially muscles) and helps in growth and development.
The sugar in Qaraqrout is of the lactose type, which is one of the best natural sugars and has less energy than ordinary sugar. Lactose is broken down during the production process of Qoroot and turns into simpler sugar, so consumption of Qoroot does not cause a problem for people who are lactose intolerant.
One of the most important properties of Qaraqrout is its low fat percentage, which has made this product a dietary product for overweight and high blood fat people.
Like other dairy products, Qaraqrout contains calcium. Calcium prevents soft bones in children and osteoporosis in adults, strengthens teeth and regulates the growth and division of digestive tube lining cells.
Qaraqrout also contains vitamin D. This vitamin increases the absorption of calcium in the body, thereby preventing the complications of calcium deficiency. It also prevents colon cancer.
Other salts and nutrients in this product also play an effective role in activating enzymes and vitamins and the body's resistance to infectious diseases.
Since Qaraqrot contains organic acids, it is a disinfectant of the digestive tract, because it prevents the growth of harmful bacteria in the digestive tract.
If they do not remove the curd, the amount of lactic acid and calcium in the curd will be more and its taste will be more sour.
The method of preparing Qaraqrout
To prepare Qara Qort, yogurt juice (the part of yogurt that is separated from it during the thickening) is usually condensed by heat and packaged. This product has a very sour taste and is used as a seasoning for various dishes.
Home method
First, boil the buttermilk until it becomes thick enough to turn brown. Of course, you can boil yogurt water on low heat until it turns black and then spread it on the plastic until it hardens.
The method of making Qorah Korot from buttermilk
Sour buttermilk is poured into the mash until all its fat, which is butter, is separated. Then they boil the rest of the buttermilk until it thickens, then they strain it on a cloth to remove the water, and the residue left on the cloth is made into balls, ovals, or cylinders, left to dry, and called curds. .
The water extracted from the cloth is mixed with a little milk and then boiled until a red colored and sour-tasting substance is obtained, which is called Qara Qaroot. The name of this product is Qara Qaroot or Black Turf.
recommendations :
1- Since it is possible to add a large amount of salt to products such as curds and qarah in order to create taste and prevent the growth of some microbes, consumption of such products is not recommended for people with high blood pressure.
2- At present, some of the Qaraqrouts are prepared and packed in a traditional way and in unsanitary conditions. Consuming unpasteurized products leads to gastrointestinal diseases and poisoning.
3- When buying such products, be sure to pay attention to the expiration date of the product.
Do not overdo it
The acidity of Qaraqrout is much higher than Lavashk, and its use can erode tooth enamel and leave destructive effects on the teeth. For this reason, it is better to observe balance in its consumption.
Adding a lot of salt to Qaraqrout increases sodium in the blood, and as a result, diseases such as high blood pressure or increased renal excretion of calcium become more severe.
At the same time, excessive consumption of this product, due to its acid content, leads to general weakness of the body and is not recommended.
