Hard variety chhurpi is mostly prepared from yak milk in high altitudes (2100 to 4500 m), has characteristic gumminess and chewiness, and is commonly eaten as a masticator.

During preparation of hard variety of chhurpi, cream is separated from milk and the skimmed milk is boiled and curdled by adding whey. After straining, the coagulum is cooked until the free water dries up. The highly stringy mass is wrapped with a cloth and fermented at room temperature for about two days under pressure. After pressing, the mass is sliced and allowed to dry by keeping above earthen oven for about a month (Fig 3).

Fig. 3. Flow sheet of traditional method of hard-variety Chhupri preparation

Hard-variety chhurpi is sold in all local periodical markets, called ‘haats’ of these regions by rural women. One kg of chhurpi costs about Rs.120-160/-.