How to buy and use chhurpi outside of the Himalayas
You could catch a flight to Nepal and meander through the bustling markets of Kathmandu, where you can discover every imaginable variety of chhurpi. As you explore, you might enjoy a small piece of hard chhurpi or indulge in a plate of cheesy momos—traditional Himalayan dumplings filled with soft chhurpi and spices like turmeric and cumin. While a trip to Nepal could yield a delightful chunk of chhurpi, you can also find packaged options like Snow Hill chhurpi nuggets online. Specialty cheese shops, particularly those focused on Indian and Nepalese cuisine, may offer various types of chhurpi as well.
There are countless recipes to experiment with at home that feature chhurpi, as this cheese is a staple in many traditional Himalayan dishes. It’s the essential ingredient in Ema datshi, a creamy white potato soup, and is commonly used in various soups and stews from the region. Chhurpi also plays a key role in the well-known, slightly spicy side dish called churpi ko achar. You can even create ice cream using fresh chhurpi, garnished with traditional chocolate and sprinkles, or add a splash of liquor for a unique dessert twist. Additionally, hard chhurpi can be grated and transformed into a powder to enhance a wide range of recipes.
Try your hand at homemade chhurpi
Chhurpi is traditionally crafted from yak milk, which can be sourced in powdered form online if fresh milk isn't accessible. However, if you're not keen on searching for yak milk, you can easily prepare chhurpi at home using buttermilk or a combination of cow's milk with vinegar or lemon juice, yielding a very similar outcome. The method involves boiling the yak milk, cow's milk mixture, or buttermilk until curds start to separate from the liquid. These curds are then removed and wrapped in cheesecloth. After that, they are pressed for a few hours to remove excess moisture, left to cure for two to three days, and then cut into smaller pieces for convenient snacking.
To make hard chhurpi, an additional step is required: leaving the cheese out in the sun or placing it in the oven on low heat. This further preserves the chhurpi by drying it out even more. You can keep your hard chhurpi for as long as you wish—some individuals store it in yak skin and let it cure for four to five years before enjoying their homemade chhurpi, with some reports suggesting it can last up to two decades. Pair your homemade chhurpi with the fluffiest naan you've ever made, and grind your favorite spices to enhance the rest of your meal, creating a traditional Himalayan feast right in your own kitchen.
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