Chal is a traditional fermented drink made from camel milk in Kazakhstan and Turkey, believed to be highly nutritious and medicinal. It is a source of calcium and probiotic nutrients, and is often added to tea for flavor. Making chal at home can be challenging due to the rarity and perishability of camel milk.
Chal is a traditional drink of Kazakhstan and Turkey made from fermented camel milk. The indigenous Kazakhs believe it to be highly nutritious and even medicinal. Though somewhat perishable, chal stays intact longer in the desert heat than fresh milk, making it a staple for traveling herders. Taste descriptions range from sour to cooling and cleansing.
Also sometimes called shubat, chal is an important source of calcium and probiotic nutrients. Kazakhs and Turks prefer camel milk to cow milk because camel milk is thicker and richer. It contains a very high concentration of fat and amino acids as well as a variety of vitamins A, B and C. The calcium content in camel milk is also very high, making it an almost perfectly balanced food source.
Hospitality for strangers is a requirement in Kazakh and Turkish culture, with each visitor receiving a cup of tea or a small meal. Hosts sometimes add a little chal to the tea for flavour, although it is more often drunk without the tea. The natives believe it is beneficial for digestion, which isn’t far off. Fermented camel milk contains bacteria specific to fermented dairy products that help break down food as it passes through one’s system. Yogurt and milk kefir, also developed in the Middle East, contain similar bacteria.
Those wishing to make chal at home may face a challenge. Camel milk is rare as a commercial item and highly perishable. Home cooks who can get fresh camel milk can make their own chal relatively easily. The first step is to bring the milk to a gentle boil, then let it cool to about 98°F (37°C). Heating the milk kills the unsafe bacteria and later allows the probiotic bacteria to thrive.
When the milk has cooled to the correct temperature, some previously fermented milk is added. Soured milk contains bacteria that will multiply in fresh milk, causing it to go down within 24 to 48 hours. After this point, the milk can be referred to as chal and will not spoil or become infected with harmful bacteria. In the absence of true chal, home cooks might use a little kefir or even a small dollop of Greek yogurt as a starter, but native Turks and Kazakhs always use chal.
Flavor descriptions regarding this fermented beverage vary widely. Some describe it as sour, like unsweetened yogurt. Others find it clean and very refreshing for the body, which would be another reason Middle Easterners like it. Those unaccustomed to the flavor may find it an acquired taste.
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