Sparkling sour fermented camel’s milk, the Karakum desert’s thirst-quencher. It is made from spring milk and drunk as much for health as for pleasure.
It needs raw camel milk, not sold in most of the world, and a culture carried forward in a herder’s own vessel; there is no substitute for either.
What goes into it
- raw camel milk
- a portion of the previous batch as starter
How it is made
Fresh camel milk is poured into a skin bag or an earthenware jar holding a little of the last batch and stirred repeatedly over two or three days. Lactic bacteria sour it while yeasts produce the fizz and a little alcohol. The stirring aerates it and keeps the culture working through the whole vessel.
How long it takes: two to three days with repeated stirring
How it is eaten
Cold by the bowl, especially in spring, and taken as a restorative.
History
Fermented camel milk, sour and fizzy, made in the Karakum from spring milk and drunk for health.
Frequently asked questions
What is Chal?
Chal is a fermented & pickled from Turkmenistan: sparkling sour fermented camel’s milk, desert thirst-quencher. Fermented camel milk, sour and fizzy, made in the Karakum from spring milk and drunk for health.
How is Chal made?
Fresh camel milk is poured into a skin bag or an earthenware jar holding a little of the last batch and stirred repeatedly over two or three days. Lactic bacteria sour it while yeasts produce the fizz and a little alcohol. The stirring aerates it and keeps the culture working through the whole vessel. It takes two to three days with repeated stirring.
Can I make Chal at home?
No, and the atlas gives no method for it. It needs raw camel milk, not sold in most of the world, and a culture carried forward in a herder’s own vessel; there is no substitute for either.
What goes into Chal?
Raw camel milk, a portion of the previous batch as starter.
How is Chal eaten?
Cold by the bowl, especially in spring, and taken as a restorative.
