Nepal – Churpi Soup


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by Ananya Fatima

Firstly, we have to know about the Churpi, what actually Churpi is?. Churpi is a very famous and tasty cheese of NEPAL, which is used in different recipes. This cheese is a Nepalese cheese and is called Durka also. Churpi is made with the milk of YAK or COW. People have it in different regions of the HIMALAYA like NEPAL, DARJEELING, SIKKIM, BHUTAN, TIBET, KALIMPONG, etc.

Churpi is a dried smoked cheese used in the eastern Himalayas. Made from curd or skim milk. The second type is more complex. It is made from local or ground milk, which is a dairy product made from serum. The sergeant wrapped it in cloth, usually from a jute bag, and squeezed it with water. Then it is dried and made into cheese. Finally, at this stage, the cheese was cut and then hung in the smoke to strengthen the stone.

ORIGIN AND HISTORY

There are three countries (Editor note: or areas) that are involved in the origin of Churpi, these are NEPAL, BHUTAN, AND TIBET. This is actually made in different parts of INDIA

TYPES OF CHURPI

  • Soft churpi
  • Hard churpi

Soft and hard both chhurpis are very famous but the difference in it is, Soft chhurpi is made with the milk of COW and hard chhurpi is made with the milk of YAK. Soft chhurpi is an excellent source of protein and is very beneficial for human health. Hard chhurpi is made within 3 days and then sliced it and enjoy it. nowadays, hard chhurpi is more famous as compared to soft chhurpi.

BUTTERMILK

Pouring homemade kefir, buttermilk or yogurt with probiotics. Yogurt flowing from glass bottle on white wooden background. Probiotic cold fermented dairy drink. Trendy food and drink. Copy space left

Buttermilk is milk that is left when you make butter. It is non-fatty milk which contains very good nutrition, which we say is very healthy to drink. The very good thing about this is that we can stay in the refrigerator. This is creamy milk. When you stored it in the refrigerator, it makes the milk more acidic as compared to the fresh one.

IN DISHES

  • cakes
  • pan cakes
  • biscuits
  • fried chicken
  • smoothies
  • milkshakes
  • muffins
  • creamy salads

JUTE

Closeup of jute plant (Corchorus olitorius species) with vibrant green leaves and branches. Shot in West Bengal, India.

Jute leaves are edible green leaves and we can use them in our cooking to give some type of aroma. These leaves are commonly used in AFRICAN AND ASIAN COOKING. Jute contained different vitamins that are very beneficial for human health like Vitamin A, Vitamin B6, Vitamin C, potassium, etc. The taste of the fresh green jute is bitter but after frozen, its tastes like spinach.

BENEFIT

  • play avital role in weight loss.
  • it also prevent aging, it is called as anti-aging.
  • used to strenghten the bones.
  • maintain blood pressure.
  • used to imporve the memory system.

RICOTTA

Ricotta is a hard cheese that always is in hard form. It is just like paneer, halloumi, queso Blanco, these cheese are also non-meltable. This can be done because when making mozzarella or other cheeses, most, but not all, proteins are removed from the liquid, usually cow’s milk. Some people think that we need to cook this cheese but it is not true. We don’t need to be cooked cheese because it is already present on the top of baked dishes.

WHEY

Whey is the leftover milk that is yellowish in color. It is used in different cooking dishes like in soup, stew, and in some baking dishes. It is an actual source of getting protein. You can get a large number of proteins through this. We can add vinegar and some lemon juice to it.

TYPES

  • Acid Whey
  • Sweet Whey

CONSUMPTION

Consumption of churpi is done not depend on one thing, you can have it in different ways. Its consumption depends upon different things which may like given below. You can use your type of things and have it according to your choice.

  • fillinf in momos
  • filling in samosas
  • used in chutneys
  • used as a soup

MOMOS

It is just like a dumpling and filled with different stuff and filled with churpi as well, this is also a street food of Nepal and very famous all around the world, not only in Nepal. This is commonly found in Nepal, Tibet, Bhutan, and India. people of all these countries like this food and ake it as their street food.

SIMILAR DISHES

  • baozi
  • jiaozi
  • mantou
  • buuz
  • gyoza
  • mandu
  • manti

SOURCE OF MILK

  • yak
  • cow
  • goat

TEXTURE

There are two kinds of texture churpi have

  • soft
  • hard

TIBETAN CHEESE

  • soft cheese includes cottage cheese which is actually come from chura leonpa and also called butter milk.
  • Churpa kampo is a hard cheese which is also called churpi, churpi has its two types like soft churpi and hard churpi and this is one of them. Shosha and churrul is the type of cheese and very famus in hard cheese.

LIST OF CHEESE IN NEPAL

There are a total of 400 varieties of cheese in the world but few are famous in NEPAL

  • Ricotta
  • Mozzarella
  • Scamorza
  • Caciotta
  • Parmesan
  • Blue cheese

LIST OF CHEESE DISHES

  • Cheese pizza
  • cheese noodles
  • feta salad
  • savory corn tarts
  • cheese eggplant
  • cheese fondu
  • cheese pasta
  • cheese omellete

NUTRITIONS

  • calcium
  • phosphorus
  • magnesium
  • zinc
  • vitamin A
  • vitamin D
  • vitamin E

HEALTHY BENEFITS

  • used to regulate the nervous system
  • mprove and heal skin
  • good source of protein
  • prevents fatigue, muscle weakness and cramping
  • improve digestive system
  • reduce the risk of heart diseases
  • good for eye sight
  • maintain your bone’s health.
  • used to improve immune system

SERVING

  • Churpi Chew
  • Yeti Dog Chew
  • Everest Dog Chew
  • Churpi Bites
  • Churpi Puffs
  • even Churpi bars 

RECIPE

INGREDIENTS

  • Churpi
  • salt
  • onions
  • tomatoes
  • garlic
  • ginger
  • green chilies
  • black pepper
  • turmeric
  • paanch phoran

METHOD

  • Add oil in the pan and heat it over medium flame.
  • Add chopped onions in it.
  • Fry them in the ol until its color changes to brown.
  • Add paanch phoran in it.
  • Add rest of the spices in it.
  • fry it until oil separates.
  • Your dish is ready.

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