"Chhurpi is a dried smoked
cheese eaten in the Eastern
Himalayas"
Wiki - http://en.wikipedia.org/wiki/ChurpeeChhurpi making technology
"Two hundred litres of milk (6.5% fat and 9% solid-not-fat) is separated
to 31 litres of 40% fat cream and 169 litres, skimmed milk (SM). SM is
heated to
60–65°C in aluminium kettle under direct fire. Then 40 litres of Dahi
(fermented milk) made by using SM is added, with constant stirring. The
curdled mass is cooked by boiling for 30 minutes or until long threads
or chains are formed. Then
50–60 litres of whey is drawn out. The kettle is taken out of fire
after colour changes to creamy yellowish. The cooked curd is strained
and pressed for 24 hours using stone weights. The pressed curd is cut
into small cubes and air-dried on a bamboo mat in a well-ventilated
room. The product is hard enough after
12–15 days of air-drying. Alternatively, the product is smoke-dried
after 10 days of air-drying. Chhurpi yield is 4.5% with
8–10% moisture,
8–9% fat and 80% protein on dry matter basis"
Source: http://www.ilri.org/InfoServ/Webpub/Fulldocs/Yakpro/SessionG2.htm
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