Entree: China – Tibet – ཆུརཔི ➤ chhurpi (Traditional Himalayan hard or semi-hard cheese made from yak or cow milk, often dried or used in cooked dishes)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 6 hrs

Total 6 hrs 40 min

Ingredients

- 2 qt (1.9 L) yak milk or whole cow's milk
- 1/3 cup (80 ml) white vinegar or fresh lemon juice for curdling
- 1 tsp (6 g) kosher salt, plus more to taste
- Cheesecloth for straining
- Heavy object or cheese press for pressing curds
- 4 tbsp (60 g) unsalted butter (traditionally yak butter if available)
- 1 medium shallot, finely chopped (about 2 oz / 60 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 medium potatoes, peeled and diced (about 10 oz / 280 g)
- 1 cup (240 ml) vegetable or beef stock
- 1/2 tsp (1 g) ground timur or Sichuan pepper (optional, use for authentic regional flavor)
- 1/2 tsp (1 g) ground cumin
- 1/2 tsp (2 g) crushed red pepper flakes (optional)
- Approx. 12 oz (340 g) pressed chhurpi (from above; see instructions) cut into 1/2–1 in (1–2.5 cm) cubes
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the milk in a heavy pot over medium heat, stirring frequently to prevent scorching, to just below boiling (about 180°F / 82°C) and then remove from heat.
2. Stir in the vinegar or lemon juice a little at a time; curds should separate from the whey within 1–2 minutes. If separation is incomplete, add a tablespoon more acid and stir gently.
3. Line a colander with doubled cheesecloth and pour curds and whey into it. Let drain until most whey has run off, about 10 minutes, then gather corners of cheesecloth and hang or press to remove more whey for 1–2 hours.
4. Transfer the drained curds wrapped in cheesecloth to a press or under a heavy weight; press until firm and compact, 3–6 hours or overnight in the refrigerator. Remove, unwrap, and cut into chunks. At this stage you have fresh pressed chhurpi; for harder, drier chhurpi, air-dry or lightly oven-dry at the lowest setting until texture is firm.
5. To make the stew: heat butter in a heavy pot over medium heat. Add shallot and garlic and cook until translucent, about 2–3 minutes.
6. Add diced potatoes, cumin, timur or Sichuan pepper, and red pepper flakes; stir to coat and cook 2 minutes.
7. Add stock and bring to a simmer. Add chhurpi cubes, cover, and simmer gently 15–20 minutes until potatoes are tender and chhurpi has softened and absorbed some broth. Taste and add salt as needed.
8. Finish with chopped cilantro or parsley and a pat of butter if desired. Serve hot with steamed Tibetan tsampa, barley, or flatbread for a traditional-style meal.