Chal

Chal, also known as shubat, is a distinctive fermented beverage made from camel milk. This effervescent white drink boasts a singularly sour taste and is particularly popular in Central Asia, especially in Kazakhstan and Turkmenistan. In Kazakhstan, it is commonly referred to as shubat and is a summertime favorite. Its unique preparation process and brief shelf life pose challenges for export. Additionally, a substance called agaran is skimmed from the surface of chal.

Fermented chal is reputed to offer antiviral benefits that cannot be obtained from fresh camel or cow milk, whether in its liquid state or freeze-dried form. The preparation of chal involves souring camel milk in a skin bag or ceramic jar, continuously adding already soured milk over several days until the desired degree of sourness is achieved. Notably, camel milk takes longer to sour compared to cow's milk, with the time required being influenced by ambient temperature.

The composition of camel milk and chal differs significantly. Chal contains Lactobacilli lactic, streptococci, and yeast, which are absent in fresh camel milk. To enhance its properties, chal can be cultured with specific bacteria and yeasts. However, it should be noted that pasteurizing chal at high temperatures can adversely affect its flavor.