Kyrgyz Chalap

A chilled, salty yogurt-and-water drink; this version adds dried mint.

Preparation: 5 min · Cooking: 0 min · Total: 5 min · 4 servings

Ingredients

• 480 ml plain full-fat pasteurized yogurt
• 600 ml drinking water
• 0.5 tsp fine salt
• 2 tsp dried mint
• 8 pc ice cubes made from drinking water

Instructions

1. Measure the cold ingredients

   Measure 480 ml plain full-fat pasteurized yogurt, 600 ml drinking water, 1/2 tsp fine salt, and 2 tsp dried mint. Keep the yogurt and water refrigerator-cold. Use plain, unsweetened yogurt.

2. Smooth the yogurt first

   Put the yogurt in a blender jug or deep bowl. Whisk until smooth, scraping down any thick lumps. This prevents small yogurt clumps in the finished drink.

3. Add water gradually and whisk

   Add the cold water in two additions, whisking or blending after each. Add the salt and dried mint, then whisk vigorously until the drink is evenly mixed and lightly foamy.

   Smooth and pourable, without yogurt lumps.

4. Check the texture and salt

   Taste with a clean spoon. It should be gently salty and easy to drink, not as thick as a dip. Do not add more salt automatically; yogurt brands vary in flavour and thickness.

5. Serve immediately, well chilled

   Divide the ice cubes between four glasses. Stir the drink once more, pour into the glasses, and serve. Keep the remainder refrigerated and stir again if it separates.

   Previous timer disabled: 0 seconds

Tips

• Contains milk. Use pasteurized yogurt and drinking-water ice; keep the finished drink cold and stir it again if it separates. The disabled timer is not a heating instruction.

Common mistakes

• Do not use sweetened yogurt; chalap is a savory drink.
• Do not heat the yogurt mixture or add extra salt before tasting.

Substitutions

• For a tangier version, use unsweetened pasteurized strained yogurt and add cold drinking water until it is thin enough to pour; keep the same salt and mint amounts.

Storage

Serve freshly made. Keep covered at 4°C or below and use within 24 hours. Discard if left unrefrigerated for more than 2 hours, or 1 hour when the surrounding temperature is above 32°C.

Reheating

Do not reheat; serve chilled. Stir refrigerated leftovers before serving.

About this recipe

Chalap is a chilled, salted fermented-dairy drink in Kyrgyzstan, often made from suzma or ayran diluted with water. This version uses pasteurized plain yogurt and adds dried mint.

Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.