Chhurpi Cheese (Hardened Cheese)
Chhurpi is a traditional, high-protein cheese from the Himalayas (Nepal, Tibet, Sikkim) made from yak or cow milk, known for its extreme hardness and long shelf life. Often referred to as one of the hardest cheeses in the world, it is produced in soft (used in curries/soups) and hard varieties, the latter being consumed as a long-lasting, chewy snack.
It is rich in protein and nutrients, offering a vital food source in high-altitude regions.
More than 2 days
Easy
Ingredients
For how many liters?
Ingredient 1
Ingredient 2
Directions
Boil the milk and add the lemon juice to curdle it. This coagulation process results in a semi-solid cheese.
Pack it into rectangular blocks, wrap it in a burlap cloth and press it to remove excess whey.
Drain the cheese and press it to remove the excess whey. This will allow the cheese to firm up.
Leave the cheese to dry in the sun for several days until it hardens.
The dehydrated blocks are cut into long bars of hard chhurpi, then dried in a smokehouse for 28 days. This step allows a natural preservation layer to form on the chhurpis.
Once completely hardened, chhurpi can be stored in an airtight container for months.