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Meat from North Sikkim
Chilu is stored animal fat of the Sikkim and Tibetan highlands. Fat from a freshly slaughtered yak, cow or sheep is kneaded, pressed into a cleaned sheep stomach, weighted under stones and hung in the house, where it keeps for a year or more and is used instead of cooking oil. It is a ripened fat, and no study of its microbes or chemistry was found.
A short entry: the sources we found record only what is said here about Chilu itself.
| fat of freshly slaughtered yak | |
| beef or lamb | |
| Starter | spontaneous |
What changes: Kneaded fat is packed into a sheep stomach and stitched shut
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
Chilu is stored animal fat of the Sikkim and Tibetan highlands. Fat from a freshly slaughtered yak, cow or sheep is kneaded, pressed into a cleaned sheep stomach, weighted under stones and hung in the house, where it keeps for a year or more and is used instead of cooking oil. It is a ripened fat, and no study of its microbes or chemistry was found.
Chilu is almost pure fat ripened in a sheep stomach, used as a cooking fat, while kheuri packs meat, intestine and fat into the same kind of casing.
Every number is labelled with how it is known. How this atlas is made
Rai et al. 2009: declining in North Sikkim because sheep stomachs are scarce.
