Facts About Chhurpi
Chhurpi or durkha is a traditional cheese consumed in the Himalayan regions of Nepal, Sikkim, Darjeeling, Kalimpong, Bhutan, and Tibet. The two varieties of chhurpi are a soft variety and a hard variety. It is known to be native to Tibetan cultural areas, spreading to Nepal and India.
Preparation
Chhurpi is prepared in a local dairy or at home from buttermilk. 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 momos, grinding with tomatoes and chillies for chutney, and as a soup. In the mountainous regions of Nepal, Darjeeling hills, Sikkim, Bhutan, and Tibet, chhurpi is consumed as a substitute for vegetables because it is an excellent source of protein.
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. Its high protein content and tanginess make it an excellent treat for dogs, which explains its high demand in global markets as a dog chew. Hard chhurpi's growth in the dog treat market continues to expand as companies find news uses and alternative variations of this classic dog treat. Himalayan Dog Chew, Yeti Dog Chew, Everest Dog Chew, Churpi Bites, Churpi Puffs and even Churpi bars have been developed by various companies in the United States.
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