Thursday, July 25, 2024

How to Make Chhurpi?

Have you ever heard of Chhurpi and wondered what it is? Have you ever wondered how Chhurpi is made? Join us as we delve into the fascinating world of this traditional Himalayan delicacy and Recipe of Chhurpi.

What is Chhurpi?

Chhurpi is a type of cheese that originates from the Himalayan regions of Nepal, Bhutan, and Tibet. Also known as durkha and chogo or chugo, with its Tibetan name as “churwa”. It comes in two distinct varieties: a soft version typically served as a side dish with rice and a hard variety that is chewed. It is made from yak or cow milk and is renowned for its robust flavor and nutritional benefits.

Recipe of Chhurpi

Here’s how we make Chhurpi

1. Collect Ingredients: We gather full-fat milk of Yak or Cow, the primary ingredient for making Chhurpi cheese, along with vinegar.

2. Boil the Milk: We bring the milk to a boil by stirring constantly and then switch off the flame.

3. Add Vinegar: According to the quantity of milk, for example, for 2 liters of milk, we usually add 3-4 tablespoons of vinegar. This causes a solid mass to form, separating from the liquid.

4. Separate Solid Mass: We then strain the liquid by placing a cotton cloth over the utensil and squeezing the solid mass gently to remove excess water.

5. Shape the Cheese: Taking the solid mass, we shape it as desired, molding it into discs or blocks. For hard Chhurpi, we further press it with a heavy object for 6-8 hours.

6. Dry the Cheese: We hang the shaped cheese to dry further for 1-2 days, helping to remove excess moisture and contribute to its firm texture. Finally, we cut the Churrpi into small pieces.

By following these steps, we can make Chhurpi cheese at home using milk and traditional methods, enjoying the authentic taste of the Himalayan delicacy.

Uses of Chhurpi

We consume soft chhurpi in various ways, including cooking it with green vegetables to create savory dishes, using it as a filling for momo, grinding it with tomatoes and chilies to make pickle/chutney, and incorporating it into soups. In the mountainous regions of the Himalayas, we often use chhurpi as a substitute for vegetables due to its high protein content, making it an excellent source of nutrition.

As for hard chhurpi, we typically enjoy it by placing it in our mouths to moisten it, allowing parts of it to soften, and then chewing it like gum. This method allows us to savor the flavor and texture of the chhurpi gradually, and one block can last up to two hours.

In the End

Chhurpi is a fascinating and delicious Himalayan delicacy with a rich history and cultural significance. Whether enjoyed as a snack or incorporated into savory dishes, Chhurpi delights the palate with its unique flavor and texture. If you’re looking to explore new culinary experiences, consider looking at the Recipe of Chhurpi and making it.

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