Arunachal Pradesh Yak Churpi

Yak Churpi is a traditional, naturally fermented dairy product made from yak milk and consumed mainly in the Himalayan region of Arunachal Pradesh. There are two main varieties: the soft and hard types. Hard Yak Churpi is particularly valued for its ability to last for years, with proper storage in yak skin (mongnang) potentially extending its shelf life to up to 20 years. The product is made by separating whey from buttermilk solids, curing the curds for 2-3 days at room temperature, then drying them in the sun or at low heat in an oven. The soft variety is used in cooking, while the hard variety is used as a chewable gum.