Chhurpi

Pour the yak milk (or full-fat cow milk) into a large pot and bring to a full boil over medium heat, stirring occasionally to prevent scorching at the bottom.

Once boiling, reduce heat to low and add lemon juice or vinegar gradually while stirring gently. The milk will begin to curdle, separating into white curds and greenish-yellow whey. If it doesn't curdle fully, add a little more acid.

Once fully curdled, remove from heat and let it sit undisturbed for 5 minutes to allow the curds to firm up.

Line a colander with a double layer of muslin or cheesecloth. Pour the curdled milk through it to separate the curds from the whey. Gather the cloth and squeeze out as much whey as possible.

Add salt to the drained curds and mix well. The curds at this stage are soft chhurpi, which can be eaten fresh as a mild, squeaky cheese.

To make hard chhurpi: press the salted curds into a firm block by wrapping tightly in the muslin cloth and placing under a heavy weight (a pot filled with water works well) for 4–6 hours.

After pressing, unwrap the firm block and cut into small cubes or strips (about 2 cm thick).

Dry the chhurpi pieces in the sun for 2–3 days, turning them daily, until they become very hard and dry. Alternatively, dry in an oven at the lowest setting (50–60°C) for 8–10 hours.

The fully dried hard chhurpi will be pale yellow, very firm, and almost rock-hard. It is meant to be chewed slowly over a long period — it softens gradually in the mouth.

Store in an airtight container at room temperature. Hard chhurpi keeps for months. Serve as a chewing snack or use in stews and soups.