The Art Of Chhurpi Making
Yaks and cows in the Himalayan region graze at altitudes of greater than 10,000 feet, munching on herbs and medicinal plants found abundantly in the region. They drink pure Himalayan water which adds medicinal value to the milk. Local farmers collect the fresh milk and it marks the first stage of producing churpi chews.
Heating milk at 90 degree celcius temperature kills microbes and harmful bacteria. Then, the fat is separated and removed from the milk through the Centrifugation Process. The remaining skimmed milk is used to prepare tasty churpi treat for dogs.
To make the fresh cheese, the separated milk is heated by adding a small quantity of lime juice and Himalayan salt. Through the coagulation process, semi-solid cheese is formed at the end of this stage.
The coagulated cheese is then packed into rectangular blocks, in a jute cloth, and is compressed with high force to extract and remove excess water. This allows the chew to be hardened in the process.
The dehydrated blocks are cut to produce long bars of hard churpi and are smoke dried for 28 days. This step is a way of putting a natural preservative layer on the Chhurpi chews.
Churpi chews are brought to our processing units for inspection from 30+ micro dairies. Only the chews that match international standards are selected for further processing and packaging, to deliver the final product all the way from the Himalayas for your dog to enjoy.