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Chal is a traditional Turkmen drink made from fermented camel milk, known for its tart flavor and creamy texture. This beverage holds cultural significance in Turkmenistan, often enjoyed during communal meals and celebrations. It is a staple source of nutrition and hydration for many in the region.
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.
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.
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.
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.
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 the chal cold, as a refreshing drink.
Enjoy your meal!
Chal is a fermented drink made primarily from camel milk, often enjoyed for its tangy flavor and health benefits.
Chal originates from Turkmenistan, where camel herding is a significant part of the culture.
The main ingredients are fresh camel milk and plain yogurt with live cultures.
Chal takes about 10-15 minutes to prepare.
Chal is often served with bread, salads, or traditional meat dishes.