Ghare Ghoroot Recipe with Yogurt + 8 Benefits
Ghare ghoroot or black curd is one of the dairy products. This substance has very high calcium and a sour taste. Due to its very sour taste, it is used in Iranian dishes that require sour seasoning, such as khoreh ghormeh sabzi or Garqrout Ash.
Yogurt or buttermilk is used to prepare qarequrut. Preparing ghare ghoroot is very simple and you only need to take whey or yogurt and boil it.
The liquid obtained from the boiling of the yogurt water turns into a curd when it cools and hardens.
In the following, I have provided three different step-by-step methods for preparing Qarqarout, which you can see and enjoy.
How to make ghare ghoroot?
Method 1)
Make ghare ghoroot with yogurt
Ingredients
- 1000 ml yogurt
- 1 tbsp Salt If needed
Instructions
- I prefer to use local yogurt to make ghare ghoroot. For this, first I pour the yogurt into a cotton bag tie it tightly put it in a colander, and put a bowl under it to collect the yogurt water after it is removed or Hang it on the drip tray or anywhere you can and place a large bowl under the yogurt bag.
- I give it 2 to 3 hours until the yogurt water is completely removed. Then I pour the yogurt water into a suitable pot and heat it until it boils.
- Then I reduce the heat and let it boil little by little and the yogurt water becomes thick. Every few minutes I stir and check its consistency. If you want, you can add a little salt to it. After 2 to 3 hours, ghare ghoroot is ready.
Method 2)
Make ghare ghoroot with corn flour
Ingredients
- 500 ml Yogurt water obtained from sour yogurt (in a bag)Or water from making curd
- 125 gram Corn flour
- as needed Salt
Instructions
- Pour yogurt water into a pot and put it on high heat. Let it boil for 40 minutes with the door open. After that, add 5 spoons of corn flour to the pot and let it until the corn flour is completely dissolved. Stir to mix.
- To prevent the corn flour from becoming lumpy, dissolve it in a glass of cold water and then add it. Now we add the required amount of salt to the boiling water. The mixture of yogurt water and corn flour should be boiled until the water evaporates completely. The more the liquid boils, the darker the color will be.
- After the water evaporates completely, remove the liquid from the heat. Then pour it into the mold until it cools down and takes the right shape. After it cools down, it is ready and you can use it in your foods and stews and pickles.
Method 3)
Make ghare ghoroot with doogh (Buttermilk)
Ingredients
- 1000 ml doogh (Sour)
- ½ tbsp Salt If needed
Instructions
- To prepare ghare ghoroot with Persian doogh (buttermilk), I always prepare local and sour buttermilk put it in a suitable pot as per the steps, and put it on the heat until it boils.
- If needed, I add a little salt to it. Then I moderate the heat until it evaporates little by little and becomes thick. After 2-3 hours, ghare ghoroot is ready.
8 Ghare ghoroot Benefits:
- Ghare ghoroot is a very tasty tart that is a source of vitamin D and calcium.
- Because this delicious sour substance is made from milk, cheese, or curd juice, it contains a lot of calcium.
- This substance detoxifies the body and cleanses the intestines and stomach and is suitable for the human body.
- Of course, it should be consumed in moderation, and consuming too much of it causes acidification of the stomach lower blood pressure, and weakness in the body.
- 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 Qareh qurut is of the lactose type, which is one of the best natural sugars and has less energy than regular sugar.
- Lactose is broken down during the production process of Quroot and turns into simpler sugar, so consumption of ghare qoroot does not cause a problem for people who are lactose intolerant.
- One of the most important properties of Qarehqurut is its low-fat percentage, which has made this product a dietary product for overweight and high blood fat people.
Notes for Qara Qorot:
- You can use Ghare ghoroot in all kinds of soups, pickles, and stews such as ash reshteh and khoresh ghormeh sabzi.
- While this substance is very tonic, it is not suitable for people with low blood pressure, and do not overdo it for children.
- This substance can be prepared with cheese or doogh, which the preparation is the same.
- This substance is rich in vitamin D and is also suitable for people suffering from osteoporosis.
Side effect of Ghare ghoroot
Since a lot of salt is added to make ghareh ghoroot, its consumption is harmful and dangerous for people with high blood pressure.
The high acidity that is present in Qareh qurut causes tooth decay. After consuming this substance, avoid excessive consumption
Acidification of the blood is one of the most important harms of excessive consumption of Qaraqrout. This work causes problems such as cardiovascular problems, brain problems including memory loss, as well as digestive problems and stomach problems.
The lactic acid in Qaraqrout reduces the activity of brain neurons. Because this food contains very large amounts of lactic acid, so excessive consumption is very harmful to the human brain.
The conditions for maintaining the Ghare ghoroot:
The rate of spoilage of this product primarily depends on the amount of moisture and the way of extracting water from the Qaraqrout. If the moisture is extracted well, the rate of spoilage is very low.
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.
Qaraqorut is traditionally made from dūġ, ie curdled fermented buttermilk, produced by adding Kashk water, ie sour whey which contains lactic acid bacteria, to full fat yogurt which is then swung in a goatskin until it separates into butter and dūġ. The dūġ is then boiled to be put into a cheesecloth and strained.
Conclusion:
Ghare ghoroot is a substance produced from yogurt or curd, which has many benefits for the human body. In addition, it is a very widely used sour ingredient in Iranian stews and all kinds of soups. This sour taste can be consumed alone, but you should not overdo it.
