Chhurpi
Chhurpi (hard variety) in Nepal
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| Origin | |
|---|---|
| Place of origin | Nepal [1] [2] |
| Region or state | Nepal, Tibet, Bhutan, Sikkim, Darjeeling district |
| Details | |
| Main ingredient(s) | Yak Milk, Lime, butter milk, lemon or anything containing lactic acid |
| Variations | Hard Chhurpi, Durkha Soft chhurpi, Chhur singba or Chhur mingba, Chhurpupu, Marchang |
Chhurpi (Nepali: छुर्पी) is a traditional cheese consumed in the Himalayan region mainly in Nepal, Sikkim and Tibet. There are two varieties of chhurpi – soft variety (consumed as a side dish with rice)[3] and hard variety (chewed like a betel nut).
Preparation
Chhurpi is prepared in a local dairy or at home from buttermilk.[4] 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. It is used with green vegetables as savoury dishes, as filling for momos, ground with tomatoes and chillies for a tangy chutney or 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. [5]
See also
References
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- ↑ Cooper, Robert and Yong Lui Jin "Cultures of the World: Bhutan"
