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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] |
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] |
Cuisine Of Tibet
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as ''Sha phaley'' (meat and cabbage in bread). ''Balep'' is Tibetan bread eaten fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cottage Cheese
Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. It is made from skimmed milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. An important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. Cottage cheese is not aged. Cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. It can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise. It is also known as curds and whey. History Origin A popular story on the origin of cheese was taken from Homer's ''Odyssey'', in which the poet describes how the Cyclops Polyph ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Curd
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins ( casein) to tangle into solid masses, or ''curds''. Milk that has been left to sour ( raw milk alone or pasteurized milk with added lactic acid bacteria) will also naturally produce curds, and sour milk cheeses are produced this way. Producing cheese curds is one of the first steps in cheesemaking; the curds are pressed and drained to varying amounts for different styles of cheese and different secondary agents (molds for blue cheeses, etc.) are introduced before the desired aging finishes the cheese. The remaining liquid, which contains only whey proteins, is the whey. In cow's milk, 90 percent of the proteins are caseins. Curds ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Buttermilk
Buttermilk is a fermented dairy drink. Traditionally, it was the liquid left behind after churning butter out of cultured cream. As most modern butter in western countries is not made with cultured cream but uncultured sweet cream, most modern buttermilk in western countries is cultured separately. It is common in warm climates where unrefrigerated milk sours quickly. Buttermilk can be drunk straight, and it can also be used in cooking. In making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. Buttermilk is also used in marination, especially of chicken and pork. Traditional buttermilk Originally, buttermilk referred to the liquid left over from churning butter from cultured or fermented cream. Traditionally, before the advent of homogenization, the milk was left to sit for a period of time to allow the cream and milk to separate. During this time, naturally occur ... [...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] |
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] |
Tibetan Culture
Tibet developed a distinct culture due to its geographic and climatic conditions. While influenced by neighboring cultures from China, India, and Nepal, the Himalayas, Himalayan region's remoteness and inaccessibility have preserved distinct local influences, and stimulated the development of its distinct culture. Tibetan Buddhism has exerted a particularly strong influence on Tibetan culture since its introduction in the seventh century. Buddhist missionaries who came mainly from India, Nepal and China introduced arts and customs from India and China. Art, literature, and music all contain elements of the prevailing Buddhist beliefs, and Buddhism itself has adopted a unique form in Tibet, influenced by the Bön tradition and other animism, local beliefs. Several works on astronomy, astrology and medicine were translated from Sanskrit and Classical Chinese. The general appliances of civilization have come from China, among many things and skill imported were the making of b ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cuisine
Tibetan cuisine includes the culinary traditions and practices and its peoples. The cuisine reflects the Tibetan landscape of mountains and plateaus and includes influences from neighbors (including India and Nepal where many Tibetans abide). It is known for its use of noodles, goat, yak, mutton, dumplings, cheese (often from yak or goat milk), butter, yogurt (also from animals adapted to the Tibetan climate), and soups. Vegetarianism has been debated by religious practitioners since the 11th century but is not prevalent due to the difficulty of growing vegetables, and cultural traditions promoting consumption of meat. Crops must be able to grow at high altitudes, although a few areas are at low enough altitude to grow crops such as rice, oranges, bananas and lemons. The most important crop is barley. Flour milled from roasted barley, called ''tsampa'', is the staple food of Tibet, as well as '' Sha phaley'' (meat and cabbage in bread). '' Balep'' is Tibetan bread eaten ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tibetan Cheeses
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] |
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