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Fermented milk from Kyrgyzstan, Kazakhstan, Uzbekistan
Chalap is a cold, sour drink made by rubbing a thick fermented milk, suzma or ayran, with a little water until smooth and then thinning it with much more water. It has no fermentation of its own, so it is a boundary entry, a drink mixed from a ferment. Kyrgyz cookbooks give one part suzma to ten parts water.
A short entry: the sources we found record only what is said here about Chalap itself.
| Suzma or ayran1 part | [kg736][kg1084] |
| Water10 parts | Traditional proportion from Kyrgyz cookbooks (Borubaev 1982; Ibraimova 1989)[kg736][kg1084] |
| SaltNot stated | [wp-ru] |
| Starter | none of its own: a dilution of an already fermented milk (suzma, ayran or shubat) |
What changes: Starting material: thick fermented milk, suzma or ayran
See the suzma, ayran and shubat entries for how the base is made. Output: suzma or ayran.
Microbes at work in this step
Not documented for this step.
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
Chalap is a cold, sour drink made by rubbing a thick fermented milk, suzma or ayran, with a little water until smooth and then thinning it with much more water. It has no fermentation of its own, so it is a boundary entry, a drink mixed from a ferment. Kyrgyz cookbooks give one part suzma to ten parts water. The lactic bacteria of the suzma or ayran used does most of the fermenting.
Chalap is a diluted drink, not a ferment in itself. It is thinner than ayran because the base is cut with about ten parts water in the Kyrgyz recipe, and it is made from suzma or ayran rather than from milk.
The recipes we read mix the soured base with water or whey, and none heats the drink afterwards, so use a sound base and clean, safe water, and keep it cold.
Every number is labelled with how it is known. How this atlas is made
Kyrgyz patents 736 and 1084 cite cookbooks of 1982 and 1989 for the 1 to 10 recipe. Patent 736 says the drink is traditionally made at home, less often by catering businesses, and almost not at industrial scale. ru.wikipedia says a bottled chalap is now made industrially in Kyrgyzstan.
