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Fermented milk from Turkmenistan
Chal is a sour, lightly fizzy camel-milk drink of the Turkmen. Camel milk is soured in a skin bag or jar with some older chal, and fresh milk is added each day for 3 to 4 days. The lactic bacteria and yeasts leave about 1.1 % alcohol and a little carbon dioxide.
| Camel milk | [fao-yagil] |
| Previously soured milk (old chal), as starter | The new milk is mixed with it, then fresh milk is added each day for 3–4 days[fao-yagil] |
| Starter | backslop, semi-continuous over 3–4 days; industrial: L. casei + S. thermophilus + lactose-fermenting yeasts (Torula spp. in older work) |
Total time across the recorded steps: 4 days – 5 days
What changes: Camel milk sours with some older soured milk in a skin bag
Output: young chal.
Microbes at work in this step
lactobacilli, streptococci and yeasts from the old chal
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chal is a sour, lightly fizzy camel-milk drink of the Turkmen. Camel milk is soured in a skin bag or jar with some older chal, and fresh milk is added each day for 3 to 4 days. The lactic bacteria and yeasts leave about 1.1 % alcohol and a little carbon dioxide. Made in 4 steps over 4 days – 5 days. The longest step, add fresh milk daily for 3–4 days, takes 3–4 days (Yagil R. 1982). Lactobacilli, streptococci and yeast and Lacticaseibacillus casei, Streptococcus thermophilus and lactose-fermenting yeasts do most of the fermenting.
| Main step | 3–4 daysReported[fao-yagil] | Add fresh milk daily for 3–4 days |
|---|---|---|
| Temperature | 20–25 °CReported[fao-yagil] | Industrial alternative with pure cultures |
Chal is a continuous batch. Fresh camel milk is topped up every day for 3 to 4 days into the same skin bag, so the drink grows to 3 to 5 times the first volume. It is camel milk with yeast, so it carries some alcohol and gas, unlike a plain soured milk.
The traditional method adds fresh camel milk to the souring milk for 3 to 4 days, and the source describes no heating of that milk. The WHO says raw or undercooked animal products, including milk, carry a risk of infection from a variety of pathogens, and that people at greater risk of severe MERS should avoid drinking raw camel milk. For the industrial method, the FAO text says holder pasteurisation of the milk did not harm it, while 85 °C for 5 min gave a bad flavour.
Every number is labelled with how it is known. How this atlas is made
