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Fermented milk from Altai Republic
Chegen is the everyday soured milk of the Altai people. Boiled, skimmed cow milk, still warm but no hotter than 40 °C, is seeded with about 100 g of the previous day's chegen per litre and kept 8–10 hours somewhere warm in a wooden tub cleaned with smoke, then moved somewhere cool to firm up. It is also the base for aarchy curd, kurut and the milk spirit araka.
| Cow milk, boiled, skimmed and still warm1 L | [tadysheva2021][altapress2023] |
| Chegen from the previous day (starter)About 100 g | Stirred well in a separate bowl first; the older the starter, the thicker the chegen[tadysheva2021][altapress2023] |
| Starter | backslop: chegen from the previous day |
Total time across the recorded steps: 11 h – 14 h
What changes: The wooden tub is scalded and filled with larch smoke to clean it
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
Chegen is the everyday soured milk of the Altai people. Boiled, skimmed cow milk, still warm but no hotter than 40 °C, is seeded with about 100 g of the previous day's chegen per litre and kept 8–10 hours somewhere warm in a wooden tub cleaned with smoke, then moved somewhere cool to firm up. It is also the base for aarchy curd, kurut and the milk spirit araka. Made in 5 steps over 11 h – 14 h. The longest step, ferment warm, then cool to firm, takes 8–10 h (Tadysheva N.O. 2021). Thermophilic and mesophilic lactic acid bacteria and yeasts does most of the fermenting.
| Main step | 8–10 hReported[tadysheva2021][altapress2023] | Ferment warm, then cool to firm |
|---|---|---|
| Temperature | up to 40 °CReported[tadysheva2021] | Stir in the old chegen |
Chegen is made from boiled, skimmed cow milk seeded with the previous day's chegen, and it is kept in a smoked wooden tub.
The milk is boiled before it is seeded and the drink is moved somewhere cool after 8–10 hours. Some chegen is made from raw milk with no boiling. The CDC warns that raw-milk foods can carry Campylobacter, E. coli, Listeria, Brucella and Salmonella, so the boiling step should not be skipped.
Every number is labelled with how it is known. How this atlas is made
Chegen was everyday food in herding families in the 1970s–80s; since the 1990s fewer households make it. People ask each other for starter, bringing milk in exchange, and it is made at the new moon. A splash is offered to the spirit of a mountain pass.
