https://lelow.online/product/churpi-hill-yak-milk-100-organic-natural-best/
Churpi is a traditionally fermented milk products, and is of great importance in hilly regions of India, apart from health benefits, it also helps economy of Himalayan regions in India, Nepal and Bhutan.
Lactic fermentation plays important role in production of churpi.
Various fermented products are consumed by the native population of hills in this region, such as:
Rguntshang (Grape drink),
etc., and all of them got produced by indigenous fermentation.
Churpi a popular homemade cheese product fermented from milk, also very popular among different ethnic groups of Himalayan region in Nepal, Arunachal Pradesh. Darjeeling, Sikkim and Bhutan.
Churpi is broadly categorised :
Soft Chhupri for immediate consumption and
Hard Chhurpi for preservation and to be consumed later
Churpi is a masticator for gaining extra energy.
The processing method depends and slightly varies from place to place in Himalayan Region.
In deep interiors of Nepal – churpi is prepared from Yak Milk. Whereas chhurpi in Ladakh is prepared from Dzomo Milk (crossbreed of cow and yak).
Native population consume it with meals, meat, vegetables and soups to enjoy food and flavour, additionally deriving health benefits as well as.
In hill region Chhurpi is an integral part of lifestyle.
However this food product is limited to hills only and is untouched till now by general population of India.
The microbial and chemical compositions of Churpi.