Jecheln

Jecheln is a term that refers to a specific type of fermented dairy product. It is traditionally made from mare's milk, a practice common in nomadic cultures of Central Asia. The fermentation process typically involves lactic acid bacteria, which convert lactose into lactic acid, giving jecheln its characteristic tangy flavor and semi-liquid consistency. The exact method of preparation can vary slightly by region and household, often passed down through generations.

The production of jecheln usually begins with fresh mare's milk, which is then allowed to ferment at ambient temperatures. Sometimes, a starter culture from a previous batch is added to initiate and speed up the fermentation. The resulting drink is often consumed fresh or stored for a short period. It is valued for its nutritional content, including proteins, vitamins, and probiotics, and has been a staple food source for centuries in areas where horses are prevalent. Beyond its dietary role, jecheln can also hold cultural significance in celebrations and social gatherings. While mare's milk is the traditional base, variations using camel's or cow's milk have been developed in some regions, though these are often distinguished by different names.