Chhurpi is the highest quality natural products. It is unique and traditional of its preparation is highly regarded.It is made in the high mountains of Nepal, one of the richest countries in the world in terms of biodiversity with methods of farming, its quality is unsurpassable. The commercial chhurpi makers prepare the product in a batch using 169 litres of skimmed milk under local condition. the workflow of the standardised process adopted by local chhurpi maker in Nepal is described below:
It is very good for the dog.
Commercially good product gifted from a rural area.
Two hundred litres of milk is separated to 31 litres of 40% fat cream and 169 litres, skimmed milk. SM is heated to 60-85 degree Celsius in aluminium kettle under direct fire.then 40 litres of dahi made by using SM is added, with constant stirring.the curdled mass is cooked by boiling for 30 minutes or until long threads or chains are formed.then 50 - 60 litres of whey is drawn out. The kettle is taken out of the fire after colour changes to creamy yellowish. The cooked curd is strained and pressed for 24hr.using store weights.The pressed curd is cut into small cubes and air dried on a bamboo mat in a well - ventilated room. the product is hard enough after 12-15 days of air -drying.
Alternatively, the product is smoked- dried after 10 days of air- drying. Chhurpi yield is 4.5 with 8-10% moistures, 8-9 % Fat and 80% protein on dry matter basis. The technology has been very useful to the remote and mountainous milk producers who do not have access to raw milk market. the producers are able to convert perishable milk into long life products like chhurpi, butter, and ghee. The technology has been quite useful to generate cash income and local employment at the rural level.
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