Have a Bite of the Chhurpi!

In the snowclad Himalayas, where there are not enough food sources to survive, this traditional cheese is a lifesaver for the locals. Prepared for ages by the Himalayan communities, Chhurpi has been handed over from one generation to another. But what makes this cheese special and sets it apart from the one you get at your departmental store?

Preparation of Chhurpi cheese by drying it for days. Image Source: LoyalPetZone

High up in the Himalayas where vegetation is scarce. There is a popular snack called Chhurpi which is common among the locals and is considered a staple part of the culture. Chhurpi is a traditional cheese found in Nepal, Bhutan, and India's Himalayan region. It is produced from yak, cow, or buffalo milk and is high in protein, calcium, and other minerals.

The actual origin of chhurpi is uncertain, however, it is supposed to have been created in the Himalayan region for millennia. The first written reference to chhurpi was in a Nepalese cookbook in the 16th century. Chhurpi was initially created by nomadic mountain dwellers. They would milk their yaks or cows and then make chhurpi to preserve the milk. Chhurpi can be stored for up to a year and up to 20 years wrapped in Yak skin, providing a valuable source of protein and other nutrients.

There are two types of chhurpi: soft and hard. Curdling milk and then draining the whey yields soft chhurpi. It is then pressed into a mould and dried. To transform soft chhurpi into hard chhurpi, it must be dried for a few days or weeks. The hard chhurpi is typically produced for storage and used as chewing gum and a masticator for acquiring extra energy. The soft chhurpi is consumed right away after processing. The flavor of chhurpi is smoky, salty and sweet the texture is chewy. Due to its addictive nature, it is often considered a form of betel nut which is a prevalent addictive snack.

Chhurpi is made from the milk of yaks, cows, or buffaloes. The specific milk of these cattle is necessary, as the grass and herbs they graze on make their milk more nutritional. The milk is first boiled to a temperature of 95 degrees Celsius, then divided into half and the fat is removed. After the milk is heated to 176 degrees Celsius and is poured into a big tank where a curdling agent is added. The curdled milk is then drained of the whey, and the solid curds are pressed into a mould. The pressed curds are then allowed to dry for several days or weeks close to the constant fire.

Chhurpi provides several health advantages. The high calcium and protein content of the Chhurpi is excellent for muscle recovery and strengthening bones and teeth. Other minerals included in chhurpi include zinc, iron, and vitamin B12. These nutrients are necessary for many body activities, including immunological function, blood cell formation, and energy metabolism.

Ladhakhi chhurpi is a similar kind of chhurpi found in other Himalayan regions but the processing method is a little bit different. There are many ways to make chhurpi, and the exact method varies from region to region.

Dzomo a crossbreed of a cow and a yak is native to Ladakh. Dzomo milk is used to prepare Ladakhi chhurpi which is prepared as a soup or a curry dish with meat and vegetables. This method of preparation gives Chhurpi its own distinct texture and flavour. Chhurpi is a staple food for the people of the region. As the unforgiving habitat is not suitable for much vegetation, chhurpi acts not just as food but as a dependable source of survival.