Any recipes for making hard chhurpi (rock hard Himalayan cheese)?
- countersurfer Jun 22, 2012 07:33 AM
I'm wondering if anyone knows of a recipe or tips for making hard chhurpi. http://en.wikipedia.org/wiki/Chhurpi
It's often sold here as Himalayan dog chews, and I want to try making my own (for both myself and my dog). I tried Googling all over the place but have only come across instructions—not recipes with amounts for the ingredients. The best one I've found is this one, although it doesn't call for salt like some others: http://www.weallnepali.com/recipe/spe...
Basically, you're supposed boil milk, add acid to make curd, strain the curd, and smoke or air dry until it's hard like a stone.
If I can't find a recipe for chhurpi, I'm hoping that Chowhounds familiar with cheesemaking may be able to give me some general tips for making rock hard, shelf-safe cheeses.
Thank you for any input! :)
Yes I would be happy to share, however it is a bit labor intensive. At minimum $8 a bone I still think it is worth it
Here is how I do it. I take 2-3 gallons of skim milk. The fat in whole milk is something that seems to need to get skimmed off if you use a higher fat content milk. I boil it in a large pot stirring often because it tends to scald and burn if you don't. When it boils I add some liquid smoke about 2 teaspoons and the juice of 2 lemons. Continue to simmer and this will make the milk curdle. I remove the curdle with a sieve in the sieve to drain. When drained I drop the curdle (soft curdle) into a a piece of cheesecloth that I place in a steel form placed to give it some support resting on top of a drain basin as I pile it up. I continue to simmer and to add more lemon juice about every 15-20 minutes until no more curdle is formed, again stir very often. This process takes about an hour and a half.
Next the cheese in cheescloth; I fold up the sides carefully keeping the shape of the form and then add a plate on top and heavy weights, I use one #15 canopy weight as pictured. Make sure this weight is not hampered in compressing the cheese by the sides of the mold. I leave this to compact and drain for 4-6 hours. I set up my dehydrator or use a low setting oven at around 150 degrees F. I carefully preserve the shape, unwrap and cut into bars that stay in the dehydrator for about 3 days until they are no long flexible at all and you're done. Three gallons of milk make around 15-20 bones. They are not quite as hard and long lasting as the commercial but still the dogs adore them and they last longer than anything but rawhides for active chewers. Let me know if you have any other questions. You might prefer to just buy them after all this, but still $12 in milk gets you 15 bones, that's a lot better than $100 for the bulk pack on amazon which is the cheapest I've found so far.