Churpee


Chhurpi( Nepali: छुर्पी ) is a traditional cheese consumed in the Himalayan region mainly in Nepal and Tibet. There are two varieties of chhurpi - soft variety (consumed as a side dish with rice)[1] and hard variety (chewed like a betel nut).

Preparation

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 riccota, 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 its become soft, then chewing it like gum. In this manner, one block of Chhurpi can last up to two hours. [3]

References

See also

This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and USA.gov, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for USA.gov and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
 
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
 
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.