Sikkim Chhurpi Churpi Hard Cheese Soup Yak Traditional

Method

1. 1

   Hard chhurpi is rock-hard — it must be cooked long before it softens enough to eat.

2. 2

   Do not attempt to cut it with a regular knife while fully dry.

3. 3

   Break chhurpi into smaller pieces by placing in a cloth and tapping with a heavy object.

4. 4

   Or soak in warm water for 30 minutes to soften slightly before breaking.

5. 5

   Place chhurpi pieces in a pot with 3 cups water.

6. 6

   Bring to a boil. Add sliced ginger, crushed garlic, whole green chilli, turmeric, black pepper and salt.

7. 7

   Reduce to low heat. Simmer covered for 30 to 35 minutes.

8. 8

   The chhurpi will gradually soften and release its salty, concentrated dairy flavour into the broth. It will not melt completely — it softens to a chewy, pleasant texture.

9. 9

   If adding vegetables: add harder vegetables like potato in the last 15 minutes.

10. 10

    Add spinach in the last 2 minutes.

11. 11

    Taste — the chhurpi is very salty so additional salt may not be needed.

12. 12

    Garnish with spring onion or coriander. Serve the soup hot with rice or dhedo.