The Chekoua of the Algerian Center

This type of churn is made from squash, also called calabash, this plant of the cucurbit family is locally called “Takh’sayt”, it is cultivated in rural and mountainous regions and harvested at the end of summer or the beginning of autumn, before being emptied (of its seeds) and dried, thus transforming it into a receptacle ready for receiving milk. The bottle is closed with a wooden lid surrounded by a piece of fabric guaranteeing complete waterproofing both exterior and interior. The Chekoua is then suspended from the ceiling in order to beat it in an oscillating movement given by the woman, using ropes surrounding it like a net or a basket, while humming melodies to which belief attributes the good quality of the whey, because without them the taste would be altered.

The size of the Chekoua is between 40 and 50 cm, with a weight of 01 kg when empty, but well exceeding the

15 kg when filled.