Fermented Camel Milk (shubat)

Fermented Camel Milk, also known as Shubat, is a traditional beverage in Kazakh cuisine. It is a probiotic-rich drink with a unique tangy flavor that is enjoyed by many in Central Asia.

Probiotic Gluten Free Beverage Kazakh Fermented
Fermented Camel Milk (shubat)

Ingredients

  • 2 liters of fresh camel milk
  • 1/4 cup of previously fermented camel milk (optional, as a starter culture)

Instructions

  1. Heat the fresh camel milk in a pot until it reaches 85°C (185°F), then let it cool to room temperature.
  2. If using a starter culture, mix the 1/4 cup of previously fermented camel milk into the cooled fresh milk.
  3. Transfer the milk to a clean, sterilized container suitable for fermentation, leaving some space at the top for expansion.
  4. Cover the container with a clean cloth or paper towel and secure it with a rubber band to allow airflow while keeping out contaminants.
  5. Let the milk ferment at room temperature for 48 hours, or until it thickens and develops a tangy flavor.
  6. Once fermented, refrigerate the Shubat before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
2 days
Total time:
10 minutes
Cooking method
Fermentation

Nutritional facts per 1 serving

Probiotics
true
Calcium
true
Vitamin B12
true

Supplies

Pot Clean, sterilized container Cloth or paper towel Rubber band

Tools

Stove Refrigerator

Serving suggestions

Serve the Shubat chilled as a refreshing beverage.

Tips & tricks

Be sure to use fresh camel milk for the best results, and maintain a clean environment during the fermentation process to avoid contamination.

Cost

Low