Churbi
Churbi or Sherkam is a cheese mostly made from yak milk , which is important in the diet of Tibetan and Nepalese population groups. Churbi is the term used in Nepal while the term Scherkam is common in Tibet.
Churbi or Scherkam are made from buttermilk . It is boiled, and the denatured protein rises to the surface. It is strained and the whey is squeezed out. A hard dry cheese remains common. It can be kept almost indefinitely.
Churbi or sherkam are methods of preserving yak milk. Due to the extreme climatic conditions and the very limited food supply in the winter months, house yaks only give milk from June to October. Yak milk is of great importance for the nutrition of the yak-keeping population groups. Hard cheese production was uncommon in Central Asia until the late 20th century.
literature
- Jürgen Lensch, Peter Schley and Rong-Chang Zhang (eds.): The Yak (Bos grunniens) in Central Asia (Giessen treatises on agricultural and economic research in the European East; Vol. 205). Duncker & Humblot, Berlin 1996, ISBN 3-428-08443-8 .
Individual evidence
- ↑ Lensch et al., P. 187