Churpi Cheese

About the Churpi Cheese

Churpi is a rare Himalayan cheese which is the world's most hardest variety of cheese. Chhurpi is also known as Durkha and is a quite unique one among others. Also called Tibetan Chura, this is a traditional cheese which the people in the Himalayan regions of Nepal, Tibet, Sikkim, Darjeeling, Kalimpong and Bhutan consume in their daily lives. Some people call it the Sikkimese Cottage Cheese too. Traditional Churpi is 100% natural and is free from any kind of preservatives. It is a little brown in color and contains healthy fats, essential nutrients and protein as it is a yak milk recipe. We make Churpi cheese recipe traditionally from the Yak's milk but it is fairly simple if you get the buttermilk. Moreover there are more alternatives such as cow milk, buffalo milk or curd which work amazingly too. Here I am sharing a typical version of Churpi cheese recipe with you which has Curd in it instead of yak milk. So it is a soft type.

The Varieties

There are two varieties of chhurpi cheese, the soft churpi and the hard churpi. We normally make the soft one from the Cow's milk and the hard one from Yak's milk. People usually add soft durkha as a filling in momos, dumplings, soups, noodles and vegetable recipes. And you can store the hard durkha for about 8-12 months because it has a very low moisture content in it. This Himalayan Chewing Gum contains a good amount of protein, carbohydrates and low quantity of fat. soft and hard. It goes really well as a side dish with rice and as an ingredient in soup or noodles. You can make a quite famous recipe of Churpi ko Achar from it too. This one is the Soft type of Churpi and very soon I will be sharing the Harder version too. So, let's take a look at the procedure;)

Recipe Ingredients

First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

• Only Curd - 1 kg

Recipe Instructions

Next, follow the steps to finalize your dish and finally be able to enjoy it!

1. First of all take 1 kg curd in a bowl. Now pour it in a big pan and place it on the stove. Now turn on the flame make sure it will remain on low. Now slowly stir the curd continuously.

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2. Boil the curd while stirring it continuously. Once the boiled mixture becomes denser the solid mass is separated from the liquid, now turn off the flame. Place a strainer on empty bowl.

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3. Now place a cotton cloth over it. Strain the mixture and squeeze it.

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4. Tie a knot and hang it for 20 minutes. After 20 minutes open it.

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5. Now mash it with the help of a spoon. Churpi is ready for use.

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6. Churpi can be consumed in a variety of ways, it can be used as an appetizer or in making dumplings or momos.

7. Many add it to other vegetables, noodles and soups as an ingredients.