Hamadan curd is one of the substitutes of milk that is traditionally used to boil, condense or dry the dough which remains after the dough or fat-free yogurt. The primary ingredient in Kastak is milk lamb, goat, cow or a mixture of them.

Hamadan curd , with its small volume, is a miraculous food that contains all the properties of milk and contains calcium, fat, salt, protein and vitamin niacin.

The amount of energy produced per 100 grams of cow’s milk is about 105 to 120 kilocalories, which can be included as one of the energy supplyers in the daily diet.

Therapeutic properties of Hamdan Curd

Hamadan curd is one of the products that has traditionally been part of the food program of our people and is due to its organic acids, disinfecting the digestive system (stomach, small intestine and large intestine). . Karsak is considered as a decoction of the intestine, and the intestinal firmness and firmness, which is why it is used for dry digestion for dry digestion. In addition, high calcium and phosphorus in wheat can be effective in preventing osteoporosis.

Curd of Hamadan

Reduces whey as a hungry food and takes a small amount of stomach. Kastk is used as an additive to foods such as Chickpeas, Chives, Eggplant Cucumbers and Calamary Eggplant or as the first ingredient in Chamomile.