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