What is CHAL?

is a traditional drink from Kazakhstan and Turkey made of fermented camel milk. Native Kazakhs believe it is highly nutritious and even medicinal. Although somewhat subject to perishable, it remains untouched in the desert heat longer than fresh milk, making it a passenger of herdsmen. The descriptions of the taste range from sour to cooling and clean. The Kazakhs and the Turks prefer camel milk from cow's milk, because camel milk is stronger and richer. It contains a very high concentration of fats and amino acids, as well as a number of vitamins A, B and C. The calcium content of camel milk is also very high, making it an almost perfectly balanced food source.

The hospitality of foreigners is a requirement in Kazakh and Turkish culture, each visitor getting a cup of tea or small food. Sometimes hosts add a little Cal to tea for taste, although the IS more often drunk without tea. The natives believe it is beneficial for digestion, which is not far away. Fermented camel milk contains bacteria SPEcific for fermented dairy products that help break down food while browsing through the system. Yogurt and kefir milk, which also developed in the Middle East, contain similar bacteria.

those who want to make a cottage at home can face a challenge. The camel milk is rare as a commercial object and highly spoil. Home chefs, who can get fresh camel milk, can get worse quite easily. The first step is to bring milk to a gentle boiling and then allow it to cool to about 98 ° F (about 37 ° C). Milk heating kills dangerous bacteria and later allows probiotic bacteria to prosper.

When the milk has cooled to the right temperature, the fermented milk is added a little earlier. Sour milk contains bacteria that will be multipliples in fresh milk, causing it to blow within 24 to 48 hours. After this point, the milk can be referred to as a cottage and will not be spoiled by anI get infected with harmful bacteria. In the absence of True Cal, home chefs can use a little up or even a small hill of Greek yoghurt as a starter, but the emerging Turks and Kazaks always use CHAL.

The descriptions of taste concerning this fermented beverage differ greatly. Some describe it as sour, as unsweetened yogurt. Others consider it a pure taste and very cooling to the body, which would be another reason why it appreciates it. Those who do not use taste can consider it a taste.