How many times have you heard that cooking with butter, then with oil, is healthier and tastier?

Most of us assume that we inherited this belief from a very long time when our mothers found it very difficult to buy enough butter for all of their cooking needs. In fact, long ago, in Albania, butter was mainly used to be tasted with bread. Due to limited trade, it was rarely used for cooking. Therefore, for many years, in the Albanian refrigerator, butter was considered a “good snack” and somehow rare.

Either way, for many other reasons butter, is a valuable product. There is an expression according to which, the only thing better than butter, is… even more butter.

The real truth stands that every dish cooked with butter is even tastier…

Butter not only gives a better taste to any cooked food, but it also has qualities that are the key value to many dishes and especially desserts.

It is one of the main ingredients and is present in many pastry and dessert recipes like biscuits, creams, cakes, pies. It consists of 80% fat and the rest is mainly water and other ingredients. The value of butter comes to the fore, especially during the baking process. Butter gives it flavor and helps in drying, texture, melting, or moisturizing the mass of sweets. Even this ingredient so common in our cuisine helps baked goods to be stored for a little longer. The presence of butter in the right amount and in the right way gives the sweets a soft and elastic compound.

Butter is also present in the preparation of many sauces, giving them nutritional value and special taste. The high percentage of fat makes butter even more delicious and useful in various recipes. Fat helps butter bond even better with other products’ recipes. Thanks to the combination with butter, the taste of other products also becomes better and more distinct.

Goat and sheep butter, as a privilege that nature has given us…

The most widely consumed butter in the world is the one produced from cow’s milk. But because of some benefits, butter extracted from the goat’s or sheep milk is also included and preferred by consumers.

It is known that despite its great value, cow butter is not easily digested due to its high-fat content. On the other hand, goat’s butter has a lower fat percentage and less lactose, which makes it easier for the digestion process. Goat’s milk products are considered to be among the best for health, precisely because they are easier to digest and reduce some elements of health risks. It is sufficient to mention ‘Diabetes’. Furthermore, goat’s milk helps in the absorption of iron and calcium and has no stress impact on the stomach. Goat butter is quite popular because of its special and somewhat sharp taste, which is not easily forgotten. Among the main benefits of goat’s butter, we can mention that it does not contain many calories. It is extremely rich in iron, aids metabolism as it is light, and has a sensitivity that makes it enjoyable in cooking. This kind of butter can also be used for babies as it has some similarities to newborn breast milk.

While sheep’s butter is a product that excels in aroma to satisfy and whet the appetite. Thanks to the richness of vitamin K it is widely used for bones benefits, but also contains limited amounts of vitamin A.

Goat and sheep butter has been produced by Gjirofarm, it has the best features to be in the cuisine of every Albanian. Do not forget to use our butter in baking dishes, sauces, or delicious desserts and all your homes will have a really festive flavor.

A little bit of history

Our love for cheese started 8000 years ago. Even during this period, mankind had its masters in making cheese in many cultures around the world. Taming animals for pasture played a key role in inventing, developing and perfecting the art of dairy-making. Those animals gave us milk, the basic and most important substance for making cheese. Throughout history many animals have been valued for their milk, including buffalos, camels and bisons. Nowadays, cow’s milk is mostly used in order to produce dairy products, with an increase of 50% in the last 40 years. But while the consumption of liquid milk tends to decrease, all over the world, cheese is becoming more and more popular.

Why do we love cheese so much?

On average, each of us consumes over 15 kilograms of cheese per year. Don’t be surprised! Except for the excellent taste, our body apparently thanks us each time we consume cheese. This product is a great source of calcium, fats and proteins. In addition, cheese has a lot of zinc, phosphorus and vitamins (A & B-12). Cheese produced from 100% grass-fed animal milk is the richest in rare nutritional values such as omega-3 or vitamin K-2.

Here at Gjirofarm, we have a recipe for all this good stuff

Our recipe for bringing to your tables the most delicious and healthiest cheese in the entire South of Albania is quite simple. First, we fanatically respect the tradition of Gjirokastra farmers, inherited across generations. We only brought innovation in the purity, speed and better conservation, as the only way for our cheese to reach you as fresh as possible. We collect the milk from the farmers of our area, who raise their animals with great care. From the milking process to our factory, milk makes a journey that only takes a few minutes. We are so close to the tradition, history and quality that we have inherited for hundreds of years. Under the name of Gjirofarm you will find goat, cow or sheep cheese. We know how to make perfect white cheese, but we also specialize in yellow cheese, because we want your tables to be full.

Yogurt is the food that the dieticians suggest should be eaten every day. Below you will get informed with all the benefits that come from it’s consume.

Kos Gjirofarm Necessary for the organism

Yogurt is one of the best products of the milk needed by the human body. It is easily digestible and regulatory for the stomach. If you feel bloated, yogurt consumption coupled with a little bread would relieve you, it reduces swelling and excessive bloating. Yogurt can be used in every meal. Dieticians suggest its use at breakfast and dinner.

A great aid of burning fats

A study conducted by the University of Tennessee found that people who included non-fat yogurt in their program of weight loss, lost more pounds than those who only reduced calories. The yogurt eaters lost 22 percent more weight, 61 percent more body fat and 81 percent more abdominal fat over 12 weeks of study. Yogurt contains protein and fermenting elements that help in digestion. These are the most needed ingredients during dieting.

Fights flu

Nutrition specialists have found that yoghurt can help fight  flu, colds and other virus types.

Experts have noted that these bacteria can be used in nose sprays in liquid soap and water filters to prevent the spread of the flu virus.

It may be accompanied by fruits with vitamin C, which also help in the fight against influenza.

Probiotics protect against metals

Yogurt containing probiotics can reduce the absorption of some heavy metals and environmental toxins up to 78% in pregnant women.

The study conducted by scientists at the Center Lawson Research Institute on Health Canada, provides the first clinical evidence that a quantity of probiotic yoghurt can be used to reduce the health risks associated with mercury and arsenic.

Drinking milk in infancy reduces the risk of osteoporosis in later life.

Recently, scientists have conducted a study that included 3,000 newborn.

These children are followed in the performance of their milk nutrition over 10 years.

Results have shown that children who consumed more milk during childhood had stronger bones.

For this reason, scientists think that these children are less at risk in adulthood to develop the disease known as osteoporosis.

According to Italian experts at the University of Florence, in order not be affected by bone disease we should drink at least a glass of milk a day.

Fresh milk Gjirofarm is the right choice, every day.