১০০ বছর ধরে টিকে থাকা ঐতিহ্যবাহী সলপের ঘোল | Ghol | Matha | Solop | Sirajganj

Ghol or Matha is chickpea water known as a delicacy in many countries. After separation of chicks from milk, the residue is known as whey. It contains milk kagein protein
The century-old traditional delicious ghol and matha made in Sirajganj district Salop of Bangladesh is famous all over Bangladesh. (Casein) and all other ingredients are present. It is basically a major by-product of cheese production.
Addition of a food-grade acid like lemon juice to milk causes the milk's kagein protein to coagulate. Only the curds are removed to make cheese as curds. The remaining liquid is the slurry. Leaving milk naturally increases the number of lactic acid producing bacteria in it. These bacteria use the milk sugars to produce lactic acid, which increases the acidity (lowers the pH) of the milk. Kagein protein in milk inhibits coagulation in acidic medium. The remaining liquid is the slurry.
Although a by-product of cheese production, whey is different from milk and contains all the ingredients. Therefore, its nutritional value is immense. Moreover, it is cheaper than cheese. It also helps in reducing body fat. Drinking ghol (matha) daily reduces excess body fat. As it does not contain milk proteins, those who have difficulty in milk intake can get other essential components of milk by drinking whey.
#সলপের_ঘোল #সিরাজগঞ্জের_ঘোল #solop_ghol #ghol #sweets
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Discussed topic :
1. How is Ghol Matha made?
2. Puffed rice and flatten rice with Ghol ?
3.100 years of traditional drink ?
Direction & photography | horayra fardin
Research & script | horayra fardin
Anchoring & narration | horayra fardin
Language | bangla

[@mdAnis-b3h]

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