Ghare Ghoroot, Qara or black Kashk is one of the by-products of milk. It is popular because of its very sour taste and it has a brown color.
This Iranian edible is usually eaten with Kashk (dry curd) and they are a delicious combination together. This product has a very sour taste and is used as a seasoning for various dishes.
Curd water, yogurt or buttermilk is used to make Qarehqurut. You can also make it using milk (cheese water ).
You can use any of these liquid ingredients to make Ghare Ghoroot, it should be boiled until it becomes thick enough to turn brown and turn into Qareh Qurut.
How is Qarehqurut used?
Qarehqurut has a sour and delicious taste and is served alone. Also, some of it is stuck on the Kashk, which gives a very good taste to it and is very delicious.
Also, Iranians use Ghareh in some dishes; Because it gives a sour taste to the food.
- Qaraqrout in Ash
- In Ghormeh Sabzi
- Some Torshies and Torshak
- In stews, instead of lemon juice, it gives a good taste to the food and thickness it.
The benefits of Qarehqarut
One of the most important properties of Qarehqrout 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
Since Qara contains organic acids, it is a disinfectant of the digestive tract, because it prevents the growth of harmful bacteria in the digestive tract.
For this reason, it prevents colon cancer and disinfects the digestive tract.
What are the side effects of taking too much Qara Qorot?
The acidity of Qaraqrout is much higher than Lavashk, and its use can erode tooth enamel and leave destructive effects on the teeth.
Also, excessive consumption of this product, due to its acid content, leads to general weakness of the body and is not recommended. Therefore, people who have weak body or low blood pressure should avoid consuming it excessively.
If a lot of salt is used in it, it is not recommended for people with high blood pressure or heart disease.
Also, if you have stomach problems, it may cause stomach pain due to its sourness and high acidity. So use with caution.
How to make Qarehqurut at home?
You can do the following 3 ways to make Qarehqurut at home:
This is the easiest way to make Qarehqurut and I introduce it first, because milk is the most available dairy product. This method has 2 advantages: you will make Qaraqrout from milk and you will have homemade cheese on the side.
Making Qaraehqrout with milk (whey)
- 2 kg Milk
- ½ cup Vinegar or yogurt
- 1 tbsp Salt
- Put the milk on the heat, add a little vinegar or yogurt to it. The milk should separate into a white solid part and a yellowish liquid (whey). Turn off the heat.
- Here you have to put it in a cheesecloth or sieve or thin bag to separate the cheese.
- Separate the white parts of the cheese. Pour the whey into a pot.
- Then boil the whey. Put it on the heat until it starts to boil and thicken; so that its color changes and becomes brown. This process may take 2-3 hours or more.
- Turn off the heat and let it cool down, the Qarehqorut is ready to be used.
Making Qaraqrout with yogurt
- Yogurt preferably sour
- You need to separate yogurt water. Pour the yogurt into a bag and close it tightly. Place a colander under it and place a pot under the colander to keep the water in the pot. Place a heavy thing on the yogurt bag so that the water is absorbed faster. village peoples in Iran use a piece of stone for this.
- Let the water separate. What remains inside the bag is condensed yogurt.
- After making the yogurt water, you should pour it into a pot and put it on a low heat. Wait until becomes thick and brown in color. It may take 2-3 hours or more.
- Add some salt if you want.
- Now turn off the heat and let it cool. Then put it in the refrigerator until it hardens and is ready to use.
In the 3th method you can use Doogh (Iranian buttermilk) for making Qareh.
Making QarehQroot with Doogh (Buttermilk)
- Doogh preferably sour
- Boil the doogh. Stir it from time to time until it thickens and its color changes to brown. It may take 2 to 3 hours or more.
- Add some salt if you want.
- Then pour it in a suitable container and let it cool. Then put it in the refrigerator.
- Finally, cut with a knife. Ghareh Ghoroot is ready to use.
You can use it to make Qarehqorut when the yogurt has been left in the refrigerator for some days and has turned sour.
Since a large amount of salt may be added to products such as Kashk and Qareh in order to create salty flavor and prevent the growth of some microbes, consumption of such products is not recommended for people with high blood pressure.
After the thick liquid is obtained, stir frequently so that it does not stick to the bottom.
Do not boil too much, it may burn and become bitter.
Fresh cheese that make from milk in method 1 will usually last about 1 week.
Nutrition facts of Gharaeh ghrout with milk (whey):
Serving size 1 g
Servings per container 1
|Amount per serving|
Calories from Fat 360
|% Daily Value*|
|Total Fat 40g||62%|
|Saturated Fat 26g||130%|
|Trans Fat 2g|
|Total Carbohydrate 96g||32%|
|Dietary Fiber 0g||0%|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.