Description
The fresh cheese in a soft state (close to cottage/ricotta cheese) before moisture is completely removed and dried rock-hard during the making of the aforementioned 'Hard Chhurpi'. Called 'Lap Lap' or 'Soft Chhurpi' in Nepali. Eaten plain, or consumed stir-fried with veg or in soups.
Restaurants serving Lap Lap (Soft Chhurpi)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Cow milk(or Yak milk)
- Lemon juice(or Yogurt)
Instructions
- [Authentic Recipe]
- [Curdle]: Add acid (lemon juice/yogurt) to boiling cow/yak milk to separate.
- [Drain]: Strain through cloth, squeeze whey lightly, leaving it crumbly.
- [Cook]: Eat plain with a little sugar, or fry with spinach/green chilies into a savory side dish (Tarkari).
Learn more Spice, substitutes, tips
Key spices
None(Gentle milk sweetness is the star)
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP supermarket 'Cottage Cheese (unpuréed)'
Pairing
Rice / Roti(Flatbread)
Trivia
Since veg is scarce in highlands, this soft cheese is used instead of greens or tossed with precious green chilies, prized as a highly nutritious 'side dish' (Tarkari).
Eating tips & etiquette
In spice-heavy Nepali cuisine, this soft cheese stir-fry stands out with 'gentle milk sweetness and depth', serving as an ultimate comforting palate cleanser for spicy dishes.
Allergen
Dairy