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Cheese from Tibetan Plateau
After yak milk is soured and churned for butter, the buttermilk or skim milk is warmed with a little sour milk until curd forms, and the curd is drained in a basket or cloth bag. Eaten fresh and soft it is chura loenpa; shaped into pieces and dried hard in the sun and wind it becomes chura kampo, a herders' snack that keeps a long time.
| Buttermilk or skimmed yak milk | Left after the butter is churned; occasionally whole milk[fao-yak2003] |
| Sour milk | A little is added to the warm milk to make it curdle[fao-yak2003] |
| Starter | a little sour milk is added to the warm milk |
Total time across the recorded steps: 1 h – 4 h
What changes: Churning splits the soured milk into butter and buttermilk
The butter is the main product; the buttermilk or skimmed milk left over makes the chura. Output: butter and buttermilk.
Microbes at work in this step
Not documented for this step.
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
After yak milk is soured and churned for butter, the buttermilk or skim milk is warmed with a little sour milk until curd forms, and the curd is drained in a basket or cloth bag. Eaten fresh and soft it is chura loenpa; shaped into pieces and dried hard in the sun and wind it becomes chura kampo, a herders' snack that keeps a long time. Made in 5 steps over 1 h – 4 h. The longest step, churn the soured milk for butter, takes 1–4 h (Wiener G 2003). Lactococcus, Lactobacillus and Acetobacter, the dominant bacteria in Tibetan qula samples and Lactobacillus, Acetobacter and Lactococcus, the dominant genera in qula from Gannan, Gansu do most of the fermenting.
| Main step | 1–4 hReported[fao-yak2003] | Churn the soured milk for butter |
|---|---|---|
| Temperature | 50–60 °CReported[fao-yak2003] | Warm with sour milk until curd forms |
Chura is made from what is left after butter making, so it is lean, and it sets by souring and gentle heat instead of rennet. Tibetans keep both a soft fresh form and a rock-hard dried form; an FAO survey notes that Tibet makes a pliable form besides the hard chhurpi of Nepal and Bhutan.
Drying is the preservation step; hard dried pieces keep because little water is left. An FAO survey says soft Himalayan curd keeps only 2–3 days in warm weather, or up to 2 weeks in the cold, so fresh chura should be eaten soon or dried.
Every number is labelled with how it is known. How this atlas is made
In China, butter is the principal product of yak milk. The FAO survey says herdsmen make milk residue from the skimmed milk left over, keep the half-dried residue as a ration when they are out with their animals, and mix the dried residue with butter to make zanba, also called tsampa.
