Chal

Heat the Milk

In a large pot, heat the fresh camel milk over medium heat until it reaches about 185°F (85°C). Stir occasionally to prevent the milk from scorching. Do not let the milk boil.

Cool the Milk

Remove the pot from the heat and let the milk cool down to about 110°F (43°C). You can speed up the cooling process by placing the pot in a sink filled with cold water, stirring occasionally.

Add the Starter

In a small bowl, mix the plain yogurt with a few tablespoons of the warm milk to create a smooth mixture.

Add this mixture back into the pot with the rest of the warm milk and stir well to combine.

Ferment the Milk

Pour the milk mixture into a clean glass or ceramic container.

Cover the container with a clean cloth or lid and let it sit in a warm place (about 70-80°F or 21-27°C) for 8-12 hours, or until the milk has thickened and developed a tangy flavor. The fermentation time can vary depending on the temperature and the desired level of fermentation.

Chill and Serve

Once the milk has fermented to your liking, transfer the chal to the refrigerator to chill before serving.

Stir the chal before serving, as it may separate slightly during fermentation.

Serve