Place of origin Nepal | ||
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Main ingredients Yak Milk, Lime, butter milk, lemon or anything containing lactic acid Variations Hard Chhurpi, Durkha Soft chhurpi, Chhur singba or Chhur mingba, Chhurpupu, Marchang Similar Gundruk, Thukpa, Kinema, Sel roti, Chura kampo | ||
Chhurpi himalayan beetle nut hard to eat
Chhurpi (Nepali: छुर्पी) is a traditional cheese, similar to ricotta, consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Bhutan, and Tibet. There are two varieties of chhurpi – soft variety (consumed as a side dish with rice) and hard variety (chewed like a betel nut).
Contents
- Chhurpi himalayan beetle nut hard to eat
- Woman and cute child in bhutan selling fresh asparagus and chhurpi or hard yak cheese
- Preparation
- Consumption
- References
Woman and cute child in bhutan selling fresh asparagus and chhurpi or hard yak cheese
Preparation
Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste.
To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung over fire to harden it further.
Consumption
The soft chhurpi is used in a variety of ways, including with green vegetables as savoury dishes, as filling for momos, ground with tomatoes and chillies for a tangy chutney and made into a refreshing soup. Dry chhurpi is usually consumed by being kept in the mouth to moisten it, letting parts of it become soft, then chewing it like gum. In this manner, one block of Chhurpi can last up to two hours.
