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Cheese from Nepal, Bhutan, Tibet and the Indian Himalaya
Buttermilk or skimmed milk left from butter-making is heated and soured until the casein curdles. The curd is pressed into a block, cut into strips, then smoked over the fire and dried for weeks until it is rock hard. It is chewed slowly, like gum.
| Buttermilk (sweet-cream buttermilk in the study), or skimmed milk100 parts | All-buttermilk scored as well as all-skim-milk chhurpi[shrestha2015] |
| Warmed tartaric acid2 % | The study's coagulant[shrestha2015] |
| Starter | the milk is soured by back-slopping before churning (dahi); the curd is set by acid and heat |
Total time across the recorded steps: 37 days
What changes: Soured milk is churned and the butter is lifted off the buttermilk
Output: crude butter (gheu or mar) and buttermilk.
Microbes at work in this step
lactic bacteria sour the milk (dahi), which is churned for butter
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Buttermilk or skimmed milk left from butter-making is heated and soured until the casein curdles. The curd is pressed into a block, cut into strips, then smoked over the fire and dried for weeks until it is rock hard. It is chewed slowly, like gum. Made in 7 steps over 37 days. The longest step, dry in the air and sun, takes 30 days (Shrestha S.R 2015). Lactobacillus helveticus and Lactococcus lactis do most of the fermenting.
| Main step | 30 daysReported[shrestha2015] | Dry in the air and sun |
|---|---|---|
| Temperature | 70 °CReported[shrestha2015] | Heat and curdle the buttermilk |
| Acidity | pH 5.7–6.3Measured[shangpliang2018] | Keep as churkam |
Hard chhurpi is soft chhurpi taken further. The pressed curd is cut, smoked and dried until it is rock hard, while soft chhurpi is eaten moist in curries and soups. Unlike Mongolian aaruul, it is made from buttermilk left after butter-making and is dried over a fire.
Pressed curd holds at least about 55 % moisture, so it must be dried promptly to stop mould and bacteria from spoiling it. Drying improves the keeping quality; smoking adds flavour. The dry product takes up moisture easily, and Nepalese producers store hard chhurpi at 8–10 °C. A study of Nepalese exporters says it is common for chhurpi to grow mould on long transport.
Every number is labelled with how it is known. How this atlas is made
Panta and colleagues write that chhurpi making goes back a thousand years in the remote Himalaya. Trade in Nepalese chhurpi as a dog chew began after 2003; exporters reported shipping 15.65 tonnes in 2019/20, up from 8.5 tonnes the year before.
