Ghare ghoroot is one of the most useful dairy products. This dairy curd has a lot of calcium. In addition to calcium, it has high calories and 240 kilocalories of energy are hidden in each 100 grams of curd.
ghare ghoroot contains protein, carbohydrates and fat. The protein in this product is very high and plays an important role in the strength of bones and muscle growth and helps children grow better.
Due to its high calories and low fat, it is very useful for people with high fat. It is also suitable for the strength of the bones of the human body. But you should not overdo it. Due to the high salt content, its consumption should not be increased.
Ghare ghoroot is a sour food that is often used as a seasoning for stews and soups. This delicious substance, which is black in color, is prepared by boiling yogurt or cheese water.
Qarequrut has many properties. Because it is made from curd, it has a lot of calcium.
In addition to calcium, there is also a lot of iron in this sour taste.
Step 1:
In order to prepare qareqoroot, you must first pour the yogurt into the bag and completely separate its impurities.
Step 2:
We hang the yogurt bag to collect the yogurt water. Then we pour the resulting yogurt into another container and heat it on a gentle flame.
step 3:
After approximately 1-2 hours, a yellow substance will form. We separate this substance and put it in another container to cool down.
Note that Qaraqrout has high acidity and can damage tooth enamel if used excessively.
Also, due to its sourness, it can cause a drop in the blood pressure of the user.
In case of adding salt to ghare ghoroot, the sodium content in this substance increases. By consuming black curd containing salt, the amount of sodium in the body increases. In case of excessive consumption of black curd, sodium in the blood increases and can cause kidney calcium excretion disease and high blood pressure.
Ghare ghoroot is used in all kinds of stews and soups.
For example, in a stew such as khoresh ghormeh sabzi, or aloo esfenaj, or ash reshteh, ghareghooroot is also used.
The higher the amount of moisture in it, the higher its perishability. Then, the more water has been extracted from it, the higher its resistance to corruption will be. So we should put this material in a dry and cool place and away from moisture so that it always stays fresh.
Usually between one and two years, you can keep Qarequrut.
