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Cheese from India
Cow or yak milk is soured into dahi, sometimes with a little earlier dahi added, and the dahi is churned for butter (gheu or mar); the casein-rich part left behind is drained into soft chhurpi, a fresh cottage-cheese-like curd eaten in curries, soups and pickles. Dried, it becomes the hard chhurpi called churkam. It belongs to a family of Himalayan milk products, with dahi, somar, philu and shyow, that carry 10^7 to 10^8 lactic bacteria per gram.
| Cow or yak milk | Soft chhurpi is mostly from cow milk; yak milk mostly goes to hard chhurpi[shangpliang2018][panta2023] |
| A little dahi from an earlier batch, added sometimes to speed the souring | [dewan2002] |
| Starter | Back-slopping with earlier dahi; in the Sikkim survey a little previous dahi is sometimes added to the boiled, cooled milk to speed the souring. |
Total time across the recorded steps: 45 min – 1 h
What changes: Boiled milk sours into a set curd
Output: dahi.
Microbes at work in this step
lactic bacteria sour the milk; a little earlier dahi is sometimes added
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
Cow or yak milk is soured into dahi, sometimes with a little earlier dahi added, and the dahi is churned for butter (gheu or mar); the casein-rich part left behind is drained into soft chhurpi, a fresh cottage-cheese-like curd eaten in curries, soups and pickles. Dried, it becomes the hard chhurpi called churkam. It belongs to a family of Himalayan milk products, with dahi, somar, philu and shyow, that carry 10^7 to 10^8 lactic bacteria per gram. Made in 5 steps over 45 min – 1 h. The longest step, churn out the butter, takes 30–45 min (Dewan S. 2002). Lactococcus lactis predominates in chhurpi, with Lactobacillus helveticus and Leuconostoc mesenteroides among the main lactic bacteria of these milk products and Lactobacillus bifermentans, L. paracasei, L. kefir, L. hilgardii, L. alimentarius, L. plantarum, Lactococcus lactis subsp. lactis and subsp. cremoris, and Enterococcus faecium do most of the fermenting.
| Main step | 30–45 minReported[dewan2002] | Churn out the butter |
|---|---|---|
| Temperature | 50 °CReported[warmedahl2023] | Heat the buttermilk until curd forms |
| Acidity | pH 5.3–6.1Measured[shangpliang2018] | Drain the soft curd |
The soft, fresh casein curd left after butter is churned from dahi; it is not dried, unlike hard chhurpi or churkam.
Lactic strains from these products inhibited selected Gram-negative bacteria and none made biogenic amines in tests.
Every number is labelled with how it is known. How this atlas is made
Panta and colleagues (2023) write that chhurpi making goes back a thousand years in the remote Himalaya, a claim they take from a BBC Travel article. They describe the soft form as made from cow milk and the hard form mostly from yak milk.
