Do you know what kind of cheese are "Churbi" cheese?!
I think these kind of cheese are made in India!. what does Churbi mean!? is it a name or brand!?
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Thank u!.Www@FoodAQ@Com
Answers:
It's the name of a type of cheese made from yak's buttermilk that is dried in the sun in India that Sherpas eat!. From the source page listed below, here's an excerpt:
"Milk products play an important role in Sherpa diet!. Fresh milk is not drunk in large quantities, except perhaps by lonely herdsmen having little else to eat, but curd is a highly valued food, and the butter-milk remaining after the churning of butter is regularly drunk!. Most of the milk is used for butter making, and in this respect there is no difference between the thick, creamy milk of yak and the milk of cross-breeds and ordinary cows!. Butter is never made from fresh milk, but the milk is first boiled, and then put into a pot with a little addition of old curd, and covered with a cloth!. By the next day fermentation has set in and the resulting curd is poured into a churner and some hot water is added!. It is then churned with a wooden churner which is vigorously pushed up and down, but not twirled!. When the butter has formed into lumps, it is taken out of the butter-milk, cleaned in water and then stored in leather bags, or nowadays sometimes in kerosene tins!.
The remaining butter-milk is either drunk or boiled until it becomes solid and forms a kind of dry cheese known as sherkam!. This is either eaten fresh or kept in a leather bag for later use!. Some people break the sherkam into small pieces and dry these on mats in the sun!. The pieces become very hard and can be preserved almost indefinitely!. This hard substance is called churbi and is carried on journeys, when it is chewed and gradually dissolved in the mouth!."
Mmm!.!.!.tasty!.Www@FoodAQ@Com
"Milk products play an important role in Sherpa diet!. Fresh milk is not drunk in large quantities, except perhaps by lonely herdsmen having little else to eat, but curd is a highly valued food, and the butter-milk remaining after the churning of butter is regularly drunk!. Most of the milk is used for butter making, and in this respect there is no difference between the thick, creamy milk of yak and the milk of cross-breeds and ordinary cows!. Butter is never made from fresh milk, but the milk is first boiled, and then put into a pot with a little addition of old curd, and covered with a cloth!. By the next day fermentation has set in and the resulting curd is poured into a churner and some hot water is added!. It is then churned with a wooden churner which is vigorously pushed up and down, but not twirled!. When the butter has formed into lumps, it is taken out of the butter-milk, cleaned in water and then stored in leather bags, or nowadays sometimes in kerosene tins!.
The remaining butter-milk is either drunk or boiled until it becomes solid and forms a kind of dry cheese known as sherkam!. This is either eaten fresh or kept in a leather bag for later use!. Some people break the sherkam into small pieces and dry these on mats in the sun!. The pieces become very hard and can be preserved almost indefinitely!. This hard substance is called churbi and is carried on journeys, when it is chewed and gradually dissolved in the mouth!."
Mmm!.!.!.tasty!.Www@FoodAQ@Com