_📙 *Yogurt Butter Ghee* 📙_ **********************

*_📍 Today’s Information_*

_📙 *Yogurt Butter Ghee* 📙_
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Many products are made from milk. Although variety and many flavors are the intention, if sustainability comes to the fore, three foods quickly come to mind. They are curd, butter, ghee. One can easily keep two or three days of milk which can last for just one day without any of the cold storage, fridge, complicated processing at hand, when it is converted into three types. Apart from this, after making milk curd, buttermilk can also be made which is easy to digest. Lactobacillus species in curd and buttermilk are beneficial to the body as they reside in the large intestine and are involved in the production of useful B vitamins.

_Making curd is very easy. But if you want to prepare tasty, good curd, you have to consider its technique. Preferably one teaspoon of fresh buttermilk or fresh curd is added to one liter of milk. Lactation is the addition of beneficial bacteria that bioprocess the proteins and sugars in the milk. For this reason, if the milk is fermented when it is too cold or too hot, the process may be delayed or not done properly. If warm milk is fermented, the growth of germs is completed in six to eight hours and curd is produced. Casein protein particles in milk are negatively charged. When milk sugar undergoes fermentation, it is converted into lactic acid. It is charged with hydrogen particles. The negative charge of the casein particles and the positive charge of the hydrogen particles create a neutral state. Due to this, the lactose and casein in the milk float away from each other in a floating (colloid) state, it stops. Both can stick to each other and curd is formed. We call it Admure curd. Such curd is especially useful for digesting food for a person recovering from illness._

The next type is to use curd after 24 hours of curd. We always use this type in practice. Yoghurt, which can be scooped up in a spoon like a thick crust, is slightly sour, more sweet. This curd is used for various salads or with rice. The same curd starts turning sour after twelve to twenty four hours. He begins to lose water. It can be used in various ways in cooking. Such curds are used for buttermilk, lassi, soaking and fermenting various batters (eg dhokla), seasoning vegetables, meat, chicken, fish. If the water content of fresh curd is largely removed, proteins and carbohydrates remain. This is what we call a wheel. Fatty substances remain in proportion as we consume milk. That is, if the skimmed milk is evaporated, it will have less fat content. On the other hand, if whole milk is used from buffalo, it will contain 6 to 9 percent fat. Chakka can last much longer than milk or curd. Of course, it has to be stored in a refrigerator. Shrikhand is made by mixing sugar and other coloring and smelling substances in this mill._

_ Now we see many varieties of Srikhand depending on the taste. Amrakhand mixed with mango, Payanapalkhand with pineapple flavor, Kesarkhand mixed with saffron pistachio are now commonly seen. An important reason for this was that after the success of the ‘Milk Flood’ scheme, a very simple solution was available to make sustainable milk products from Shilki. Cheese is difficult to make and paneer does not last. Due to this, we get to see and of course eat the various producers and varieties of Srikhand._

Yoghurt is called yogurt in some countries. It is also made in different flavors. It’s just that its taste is slightly different from curd because of the different method of fermentation. Butter comes out of its fat after churning it. Buttermilk floats to the surface as fatty substances float. This is homemade butter we see. The water content of this butter is reduced a lot and salt is added to it. The butter produced in this process is durable. It can last a long time in the refrigerator. The main thing is that its taste and smell do not change. Butter kept in the refrigerator for a few days never has the taste and smell of fresh butter. Amul’s butter, which we apply to bread and toast, is sustainable with a hint of salt. But the butter eaten with bread or plate is homemade._

_If water and carbohydrates are removed from butter by heating, the pure fatty substance that remains is ghee. Basically, butter is low in carbohydrates and proteins. But in the process of heating it is called butter extraction. All these are burnt. The layer that accumulates at the bottom of the pot is also known as ghee berries. That is the burnt layer. This is also a savory food. Ghee is a durable substance. It can last well for several days at room temperature. Medicinal use of old ghee is customary in Ayurveda._

_Right amount of curd, butter, ghee is necessary for the body. It provides a lot of protein and carbohydrates, while butter ghee provides calories and fats. One hundred grams of curd and ten grams of butter or ghee are useful and essential. But if you eat excess amount of butter or ghee, the amount of cholesterol in the body increases. It creates obstruction in the blood vessels and invites heart disease, brain disorders. Even in curd, the milk fat is reduced, so it is suitable to be consumed in moderation.
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