Chalap — a general name for a fermented milk drink.
The art of making this fermented milk drink has long been mastered by the nomadic Kyrgyz. The drink has a refreshing taste, a homogeneous consistency, is liquid, and has a milky-white color that is uniform throughout; it is not transparent, and sediment is allowed.
The ancient national drink chalap is very popular in summer, as it perfectly quenches thirst, tones, invigorates, and even alleviates hangover symptoms. In Kyrgyzstan, you can taste chalap on the streets of the city or buy it in stores. However, to truly appreciate all the merits of this refreshing drink, you should experience it during your journey through the Tian Shan mountains across the endless expanses of high-altitude pastures, when on a hot day you encounter the yurts of shepherds who will hospitably offer you a bowl of cold chalap.
Other Turkic peoples, such as Turks, Azerbaijanis, Uzbeks, Balkars, Karachays, and others, prepare a cold milk soup from chalap by adding fresh herbs and vegetables.
In Kyrgyz cuisine, the drink is made from ayran or suzma (Kyrgyz: сүзмө) with the addition of spring water and salt. There is also industrial production of the drink "Chalap" in one-liter plastic bottles.
Preparation:
Mineral water – 300 g, sour milk, kefir, or suzma – 100 g.
In sour milk or kefir, simply add mineral water and stir. For suzma, you will first need to dissolve it in a small amount of water, mixing well to avoid lumps, and then add the remaining water.
Health benefits:
- Excellent tonic
- Actively reduces weight and lowers cholesterol levels in the blood
- Aids in cleansing the body (GIT)
- Improves gastrointestinal function
- Enhances metabolic processes, improves food absorption and digestion
- Provides the body with B vitamins and minerals
- Aids in the absorption of calcium and iron
- In the morning – normalizes intestinal microflora, at lunch and dinner – improves digestion, and throughout the day – provides vigor
Drinks of Kyrgyzstan