Question

Fermented milk product commonly used by Sikkimese is

• A. Chura
• B. Khamum
• C. Churpi
• D. Curd

Hint:

Churpi is often referred to as the "hardest cheese in the world" when fully dried, and is a staple food for high-altitude Himalayan communities.

Answer 1

The Correct Option is C

Step 1: Understanding the Concept:
Traditional fermented dairy products are an important part of the diet in the Himalayan region of India.
These products are made using traditional preservation methods to extend the shelf life of milk in cold climates.

Step 2: Detailed Explanation:
Churpi (also known as Chhurpi) is a traditional fermented cheese product consumed in Sikkim, Ladakh, Darjeeling, and Nepal.
It is prepared from yak milk or cow milk:
The milk is allowed to ferment naturally at room temperature to form curd.
The curd is then heated and strained to separate the whey.
The solid mass is wrapped in jute bags and pressed with heavy stones to remove remaining moisture, producing soft Churpi.
Soft Churpi can also be dried over wood smoke to produce hard, long-lasting Churpi, which is chewed like gum.
While Chura is a traditional beaten rice product and curd is a general term, Churpi is the specific fermented dairy product associated with Sikkimese culture.

Step 3: Final Answer:
The traditional fermented milk product widely consumed by the Sikkimese population is Churpi.