Chura loenpa
Encyclopedia
Chura loenpa is a Tibetan cheese
important within the cuisine of Tibet
. It is a soft cheese, similar to cottage cheese
, made from the curd
s that are left over from boiling buttermilk
.
Tibetan cheese
Tibetan cheese is an important part of Tibetan cuisine. Soft cheese curds resembling cottage cheese, made from buttermilk, are called chura loenpa . Hard cheese is called chura kampo. Extra hard cheese, made from solidified yoghurt, is called chhurpi, and is also found in Sikkim and Nepal...
important within the cuisine of Tibet
Cuisine of Tibet
Tibetan cuisine reflects local climes and customs. Few crops grow at the high altitudes that characterize Tibet, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. The most important crop is barley. Flour milled from roasted barley, called tsampa,...
. It is a soft cheese, similar to cottage cheese
Cottage cheese
Cottage cheese is a cheese curd product with a mild flavor. It is drained, but not pressed, so some whey remains and the individual curds remain loose. The curd is usually washed to remove acidity, giving sweet curd cheese. It is not aged or colored. Different styles of cottage cheese are made from...
, made from the curd
Curd
Curds are a dairy product obtained by curdling milk with rennet or an edible acidic substance such as lemon juice or vinegar, and then draining off the liquid portion. The increased acidity causes the milk proteins to tangle into solid masses, or curds. The remaining liquid, which contains only...
s that are left over from boiling buttermilk
Buttermilk
Buttermilk refers to a number of dairy drinks. Originally, buttermilk was the liquid left behind after churning butter out of cream. It also refers to a range of fermented milk drinks, common in warm climates where unrefrigerated fresh milk otherwise sours quickly...
.
External links
- Allen, Bryan and Silvia, Kaas maken en Bai-cultuur Tibetan cheese