Chal
Fermented camel milk drink with a sour, sparkling taste from Central Asia
Chal is a traditional fermented camel milk drink enjoyed in Kazakhstan, Turkmenistan, and Uzbekistan, where it is especially popular in summer. The drink is white, sparkling, and has a sour flavor. It is made by fermenting fresh camel milk with a portion of already soured milk, often in a skin bag or ceramic jar.
- Chal is a fermented camel milk drink from Central Asia
- Known as shubat in Kazakhstan and khoormog in Mongolia
- It is sparkling white with a sour, tangy flavor
- Agaran, a fermented cream, forms on its surface
- Difficult to export due to its perishable nature
What is Chal?
Chal is a fermented drink made from camel milk, known for its sparkling white appearance and distinct sour taste. The beverage is traditional among Turkic and Mongolic peoples in Central Asia, especially in Kazakhstan, Turkmenistan, and Uzbekistan. The fermentation process gives chal a tangy flavor and a slightly effervescent quality. A layer of fermented cream, called agaran, forms on the surface and can be collected separately. The drink contains lactic acid bacteria and yeasts, which contribute to its flavor and texture.
Where does Chal come from?
Chal has roots among the Turkic and Mongolic peoples of Central Asia, with a long history in Kazakhstan, Turkmenistan, and Uzbekistan. In Kazakhstan, it is called shubat and is considered a staple summer food. The drink's preparation and quick spoilage make it difficult to export, so it remains a local specialty. Chal is also known as khoormog in Mongolia. The tradition of fermenting camel milk likely developed as a way to preserve it in the region's hot climate.
How is Chal made?
To make chal, fresh camel milk is poured into a skin bag or ceramic jar, and a portion of previously soured milk is added to start fermentation. Over three to four days, more fresh milk is mixed in. The final drink is typically made up of one third to one fifth soured milk. The fermentation involves lactic acid bacteria and yeasts, which sour the milk and create its characteristic taste. Agaran, a fermented cream, forms on the surface and can be collected. Pasteurization at moderate temperatures does not harm the drink, but higher heat can affect the flavor.
How and when is Chal eaten?
Chal is most often consumed as a refreshing drink, especially in the summer months. It is not tied to any particular meal or occasion, but is a part of everyday life in regions where camel herding is common. The drink is usually served on its own, sometimes with the agaran cream. Due to its perishable nature, chal is rarely found outside its home regions and is typically enjoyed fresh.
Kinds of Chal
The drink is known by different names in various regions: shubat in Kazakhstan and khoormog in Mongolia. While the basic method of fermenting camel milk is similar, the specific bacteria and yeasts used, as well as the vessels for fermentation, can vary. Some versions may use pure cultures of specific bacteria for fermentation, which can change the taste and nutritional content. The surface cream, agaran, is sometimes collected as a delicacy.
What Chal means
Chal is an important part of the food culture in Central Asia, especially among Kazakh, Turkmen, and Uzbek communities. In Kazakhstan, it is a staple during the summer. The drink is valued for its refreshing qualities and is sometimes believed to have health benefits, including reputed antiviral properties. Its traditional preparation and local consumption reflect the pastoral lifestyle of camel herders in the region.
Questions people ask about Chal
What is chal made from?
Chal is made by fermenting fresh camel milk with a portion of already soured milk, using lactic acid bacteria and yeasts.
Where does chal come from?
Chal is traditional in Central Asia, especially in Kazakhstan, Turkmenistan, and Uzbekistan, and is also known in Mongolia.
What does chal taste like?
Chal has a sparkling white appearance and a sour, tangy flavor resulting from fermentation.
How is chal prepared?
Fresh camel milk is mixed with previously soured milk in a skin bag or ceramic jar and left to ferment for several days.
Is chal the same as kumis?
No, chal is made from camel milk, while kumis is a similar fermented drink made from mare's milk.
Good reading and sources
The facts on this page come from the Wikipedia article "Chal", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
More from Kazakhstan
All the food of Kazakhstan
KumisКымыз
🇲🇳 Mongolia and 4 moreFermented mare's milk drink from the Central Asian steppe
Drink
MantiMeat
🇺🇿 Uzbekistan and 5 moreSpiced meat dumplings wrapped in thin dough, steamed, boiled or baked
Dumpling, Lunch, Dinner
BeshbarmakMeat
🇰🇬 Kyrgyzstan and 4 moreCentral Asian noodles with chopped boiled meat and onion sauce, eaten with the hands
Main dish, Lunch, Dinner
Boortsog
🇰🇿 Kazakhstan and 5 moreGolden fried dough pieces from Central Asia and Mongolia, often served with tea or honey
Sweet or dessert, Snacks, Tea time
Its cousins elsewhere
All drinks
Ice cream
🇺🇸 United States and 5 moreA frozen dessert made from sweetened, flavoured milk or cream
Sweet or dessert, Snacks
ChampagneVegan
🇫🇷 FranceSparkling wine made only in France’s Champagne region using traditional bottle fermentation
Drink
TequilaVegan
🇲🇽 MexicoMexican spirit distilled from blue agave in Jalisco and nearby regions
Drink
CognacVegan
🇫🇷 FranceFrench brandy distilled from local white grapes and aged in oak casks
Drink