Chal

By natural fermentation of camel milk in the conditions of high temperatures of the Turkmen desert, a traditional fermented milk drink called chal is obtained for this country. This drink can be made only when fresh, paired camel milk is combined with the remains of the chala from the previous day. That is why in local Turkmen conditions chal is prepared continuously and naturally, without the use of pure crops of the corresponding fungi.

It is worth noting that in all other conditions and especially in other temperature conditions, the manufacture of a chalice is considered a difficult biochemical task, which is fraught with significant difficulties. It becomes clear that chal, unsuitable for long-term transportation, can be drunk almost only on the territory of Turkmenistan itself.

Meanwhile, according to the technology of cooking in natural conditions, the chalet is fermented after four hours, while after six to eight hours the drink acquires all its characteristic properties - a full-fledged fermented milk taste, a subtle aroma and the necessary texture.

However, having passed this peak, the quality of the chala begins to deteriorate significantly - due to the increase in acidity, the taste of the drink becomes quite sharp. In addition, after a day, the chalk becomes completely tasteless, unless the temperature regime is reduced to 5 degrees, which, one might say, is almost unrealistic without using refrigerators. As a result, it is customary to use chal only during the day.

In most cases, a new fermented milk drink is obtained by adding a starter, which is used as the chalet of the previous day. At the same time, if there is none, a katyk is used, including on the basis of milk from cows or sheep. However, the first part is characterized by lower quality, it is slightly carbonated, and only after three to four digestion the drink acquires all the properties typical for the present part.

Meanwhile, one cannot but say about the benefits of this drink for human health, because it contains a considerable amount of minerals - copper, calcium, magnesium, iron, zinc and vitamins. Due to its high lactose content, regular consumption of chala contributes to the nutrition of the brain and nervous system. In addition, casein, which complicates the absorption of dairy products, is much less present in the chalice compared to other lactic acid products.

As an excellent natural preventive and therapeutic remedy, chal is especially advised to be used in the presence of diseases such as diabetes mellitus, vitamin mellitus, low blood, psoriasis, exhaustion, colitis and chronic gastritis. In addition, the distinctive property of the chala is also known, thanks to which this drink acts as a natural immunomodulator.