Six water; Yogurt, buttermilk, cheese such as dairy products are the fluid that occurs during production. This liquid is the liquid state of the part separated from the milk to get the consistency of cheese during filtering process. The liquid formed during the drain of the yogurt is called Yayıkaltı water. This liquid, which occurs during the construction of dairy products, is used in meals such as soups, rice and sauces in traditional Turkish cuisine due to its nutritious properties. Nutritional values ​​are a by -product formed during the production of milk and is rich in protein, mineral and vitamins of milk. Includes the following nutrients: Protein: Contains approximately 1-2 grams of protein per 1 cup of tea.
Calcium: Calcium to which the milk is rich is also abundant in Yayıkalı water. Approximately 1 tea glass contains 150-200 mg of calcium.
Potassium: It is also rich in potassium and contains 150-200 mg of potassium per 1 cup.
Magnesium: Approximately 1 tea glass of Yayıkaltı water can meet 5-10 %of the daily magnesium needs.
Phosphorus: It is also rich in phosphorus and contains 50-60 mg of phosphorus per 1 cup.
Riboflavin: Milk and dairy products are rich in riboflavin, and Yayıkaltı water contains approximately 0.1-0.2 mg riboflavin per 1 cup.
https://egepazarindan.com/eynir-alti-suyu-nasil-yapilir-nasil-tuketilililir/ Pedic water powder is a side product that occurs during the separation of milk oil in the dairy industry. During this process, the milk is first pasteurized, then cooled to prevent it. Then the cream and oil are separated from the milk and the remaining fluid is called the sub -water. The pedestrian sub -water is then dried and powdered and used in the food industry. Yayık sub -water powder is a product of high protein, low lactose and fat content and can be used in many different foods. It is often used especially in bakery products, ready -made desserts, chips, sausages, chocolates and cheeses. How to Make Six water? Just combine the milk you choose and vinegar or lemon juice. The basic ratio is 1 cup of milk in 1 tablespoon of vinegar. Measure vinegar or lemon juice into a liquid measurement vessel.
Fill the measurement container with milk to 1 cup. Mix and let the mixture rest for at least 5 to 10 minutes. You will see a slight decomposition (cut) in milk.
Note: Homemade Yayıktalı water has a shelf life shorter than processed sub -water powder. Therefore, it is recommended to make it fresh and keep it in the refrigerator. https://egepazarindan.com/protein-tozu-cesisleri- nlerdir-n-en-y-protein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein-trotein izlik
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