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Tibetan Cheese
Tibetan cheese is a food staple in Tibetan cuisine. Tibetan cheeses include soft cheese curds resembling cottage cheese made from buttermilk called '' chura loenpa'' (or'' ser'').Food in Tibetan Life By Rinjing Dorfe, pp. 93, 96 Hard cheese is called '' chura kampo''. Extra hard cheese, made from solidified yogurt, is called ''chhurpi'', and is also found in Sikkim and Nepal. Another type of cheese called'' shosha'' or ''churul'', with a flavor said to resemble Limburger, is made from cream and the skin of milk. See also * List of Tibetan dishes * List of cheeses This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors dep ... References {{Tibet-stub * Tibetan cuisine ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cheeses - Zhongdian Market (4150211480)
Tibetan may mean: * of, from, or related to Tibet * Tibetan people, an ethnic group * Tibetan language: ** Classical Tibetan, the classical language used also as a contemporary written standard ** Standard Tibetan, the most widely used spoken dialect ** Tibetan pinyin, a method of writing Standard Tibetan in Latin script ** Tibetan script ** any other of the Tibetic languages Tibetan may additionally refer to: Culture * Old Tibetan, an era of Tibetan history * Tibetan art * Music of Tibet * Tibetan rug * Tibetan culture * Tibetan cuisine Religion * Tibetan Buddhism * Tibetan Muslims Other uses * Tibetan alphabet * Tibetan (Unicode block) * Tibetan name * Tibetan calendar * Tibetan Spaniel, a breed of dog * Tibetan Mastiff, a breed of dog See also * Tibetan Bells (other) * Traditional Tibetan medicine * Tibetan language (other) Tibetan language may refer to: * Classical Tibetan, the classical language used also as a contemporary written standard * Lhasa Ti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chhurpi
Chhurpi () or ''durkha'' is a traditional cheese consumed in Tibet. The two varieties of chhurpi are a soft variety (consumed usually as a side dish with rice) and a hard variety (chewed like betel). Preparation Chhurpi is prepared in a local dairy or at home from buttermilk. The buttermilk is boiled and the solid mass that is obtained is separated from the liquid and wrapped and hung in a thin cloth to drain out the water. The product is rather like the Italian ricotta, which also is made from whey. It is soft, white, and neutral in taste. However, it is often left to ferment a bit to acquire a tangy taste. To prepare the hard variety, the soft chhurpi is wrapped in a jute bag and pressed hard to get rid of the water. After it dries, it is cut into small cuboidal pieces and hung over fire to harden it further. Consumption Soft chhurpi is consumed in a variety of ways, including cooking with green vegetables as savoury dishes, as a filling for ''momo'', grinding with tomato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tibetan Dishes
This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including other countries India and Nepal). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter (also from animals adapted to the Tibetan climate) and soups. The cuisine of Tibet is quite distinct from that of its neighbors. Tibetan crops must be able grow at the high altitudes, although a few areas in Tibet are low enough to grow such crops as rice, oranges, bananas, and lemon. Since only a few crops grow at such high altitudes, many features of Tibetan cuisine are imported, such as tea, rice and others. The most important crop in Tibet is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet. It is eaten mostly mi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Malai
Malai (Hindi: मलाई, Urdu: ) is a type of clotted cream, originating from the Indian subcontinent, used in the cuisine of the Indian subcontinent, especially, in regards to sweets from the Indian subcontinent. It is made by heating non-homogenized whole milk to about 80 °C (180 °F) for about one hour and then cooling it. A thick yellowish layer of fat and coagulated proteins forms on the surface, which is skimmed off. The process is usually repeated to remove most of the fat. Malai has about 55% butterfat. Buffalo milk is thought to produce better malai because of its high fat content. Buffalo milk with fat contents varying from 5 to 12% is boiled and then cooled down to 4 °C (39 °F) for best results. Similarly, cow's milk with milk fat from 3 to 5% is boiled and cooled to make malai. Uses Malai is a major ingredient in malai kofta dumplings and in sweet dishes like ''malai pedha'', ''ras malai'' and ''malai kulfi''. Fried koftas are made wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cream
Cream is a dairy product composed of the higher-fat layer skimmed from the top of milk before homogenization. In un-homogenized milk, the fat, which is less dense, eventually rises to the top. In the industrial production of cream, this process is accelerated by using centrifuges called " separators". In many countries, it is sold in several grades depending on the total butterfat content. It can be dried to a powder for shipment to distant markets, and contains high levels of saturated fat. Cream skimmed from milk may be called "sweet cream" to distinguish it from cream skimmed from whey, a by-product of cheese-making. Whey cream has a lower fat content and tastes more salty, tangy and "cheesy". In many countries partially fermented cream is also sold: sour cream, crème fraîche, and so on. Both forms have many culinary uses in both sweet and savoury dishes. Cream produced by cattle (particularly Jersey cattle) grazing on natural pasture often contains some carotenoi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limburger
Limburger (in southern Dutch contexts Rommedoe, and in Belgium Herve cheese) is a cheese that originated in the Herve area of the historical Duchy of Limburg, which had its capital in Limbourg-sur-Vesdre, now in the French-speaking Belgian province of Liège. The cheese is especially known for its strong smell caused by the bacterium ''Brevibacterium linens''. Herve has been produced since the 15th century. History and geographic origins The Herve name has become the modern European protected name for the cheese, while the Limburger name is used for the same style when made in other regions. Herve cheese, or "Fromage de Herve", is still produced in the territory of the old Duchy of Limburg, in Belgium, where it has been produced since the 15th century. Herve is located near Liège, and the borders separating Belgium from the Netherlands and Germany. The " Land of Herve" is a hilly area between the Vesdre and Meuse rivers. The duchy existed until the French Revolution as a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shosha (cheese)
Shosha, also known as ''churul'' or ''churu'', is a type of soft cheese in Tibetan cuisine. Tibetan cheese is a staple food and is often made from animals suited to the climate such as yak and goat. It is a pungent cheese compared with blue cheese. It is used to make beef dish, and ''churu'' cheese soup. See also * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and includes ... References Tibetan cheeses Tibetan cuisine {{cheese-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yogurt
Yogurt (; , from tr, yoğurt, also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. The bacteria used to make yogurt are known as ''yogurt cultures''. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is the milk most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks are also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results. Yogurt is produced using a culture of ''Lactobacillus delbrueckii'' subsp. ''bulgaricus'' and ''Streptococcus thermophilus'' bacteria. In addition, other lactobacilli and bifidobacteria are sometimes added during or after culturing yogurt. Some countries require yogurt to contain a specific amount of colony-forming units (CFU) of bacteria; in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chura Kampo
Chura kampo (Tibetan ''dried cheese'') is a Tibetan cheese and important within the cuisine of Tibet. Chura kampo is made from the curds left over from boiling buttermilk. There are many possible shapes for chura kampo. Small pieces of Chura kampo are eaten similarly to how candy bars are eaten in Western countries. This cheese is composed of little chunks of dried hard cheese that last long when it is chewed. See also * Chura loenpa (soft Tibetan cheese) * List of cheeses * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and incl ... * Tibetan culture References *Dorje, Rinjing (1985) ''Food in Tibetan Life'', Banyan Press, , page 96 External links *Allen, Bryan and Silvia, Kaas maken en Bai-cultuuTibetan cheese Tibetan cuisine Tibetan cheeses {{Tibet-stu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chura Loenpa
Chura loenpa is a Tibetan cheese important within the cuisine of Tibet. It is a soft cheese, similar to cottage cheese, made from the curds that are left over from boiling buttermilk. See also * Chura kampo (dried Tibetan cheese) * List of cheeses * List of Tibetan dishes This is a list of Tibetan dishes and foods. Tibetan cuisine includes the culinary traditions and practices of Tibet and its peoples, many of whom reside in India and Nepal. It reflects the Tibetan landscape of mountains and plateaus and incl ... * Tibetan culture References *Dorje, Rinjing (1985) ''Food in Tibetan Life'', Banyan Press, , page 96 External links *Allen, Bryan and Silvia, Kaas maken en Bai-cultuuTibetan cheese Tibetan cuisine Tibetan cheeses Mixed-milk cheeses {{Tibet-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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