Chhurpi (Tibetan: ཆུར་བ།, THL: churwa) or durkha is a traditional cheese consumed in Tibet. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice)[1] and a hard variety (chewed like betel).
Chhurpi is prepared in a local dairy or at home from buttermilk.[2] 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
Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for momo, grinding with tomatoes and chillies for senpen (chutney)and as a soup. In the mountainous regions of Tibet, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein.[3]
Hard chhurpi is usually consumed by keeping it in the mouth to moisten it, letting parts of it become soft, and then chewing it like a gum. In this manner, one block of chhurpi can last up to two hours.<ref>Cooper, Robert and Yong Lui Jin "Cultures of the World: Bhutan".
^. Archived from the original on 9 February 2014. Retrieved 21 October 2014.
^"Chhurpi". Local Nepali Food. 16 June 2010. Retrieved 21 October 2014.
^"What is chhurpi cheese and how is it made and eaten". 16 January 2017. Retrieved 10 February 2018.
January 07, 2023
chhurpi, tibetan, churwa, durkha, traditional, cheese, consumed, tibet, varieties, chhurpi, soft, variety, consumed, usually, side, dish, with, rice, hard, variety, chewed, like, betel, production, nepalother, namesdurkhacountry, origintibetregiontibetsource, . Chhurpi Tibetan ཆ ར བ THL churwa or durkha is a traditional cheese consumed in Tibet The two varieties of chhurpi are a soft variety consumed usually as a side dish with rice 1 and a hard variety chewed like betel ChhurpiProduction of Chhurpi in NepalOther namesDurkhaCountry of originTibetRegionTibetSource of milkYak CattleTextureSoft or hardRelated media on Commons Contents 1 Preparation 2 Consumption 3 See also 4 ReferencesPreparation EditChhurpi is prepared in a local dairy or at home from buttermilk 2 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 EditSoft chhurpi is consumed in a variety of ways including cooking with green vegetables as savoury dishes as a filling for momo grinding with tomatoes and chillies for senpen chutney and as a soup In the mountainous regions of Tibet chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein 3 Hard chhurpi is usually consumed by keeping it in the mouth to moisten it letting parts of it become soft and then chewing it like a gum In this manner one block of chhurpi can last up to two hours lt ref gt Cooper Robert and Yong Lui Jin Cultures of the World Bhutan See also EditTibetan cheese Shosha cheese List of cheeses List of Tibetan dishesReferences Edit Recipes amp Cuisine Chhurpi Ningo Curry Archived from the original on 9 February 2014 Retrieved 21 October 2014 Chhurpi Local Nepali Food 16 June 2010 Retrieved 21 October 2014 What is chhurpi cheese and how is it made and eaten 16 January 2017 Retrieved 10 February 2018 Retrieved from https en wikipedia org w index php title Chhurpi amp oldid 1128488936, wikipedia, wiki, book, books, library,
