Shubat is a traditional Kazakh fermented camel-milk drink with a pale color and gentle tang. This home-style version uses pasteurized camel milk and a yogurt starter.
Whisk the starter into the milk, let it ferment in a clean covered container, then chill and stir before serving.
Use pasteurized camel milk and a fresh plain yogurt starter. Keep the ferment covered, then refrigerate promptly once the flavor is lightly tangy.
Serving Suggestions
Serve chilled in small bowls or glasses alongside savory pastries, flatbreads, or a light meal.
Recipe Notes
Keep refrigerated and use within 3 days. Fermentation time varies with room temperature; stop when the drink is lightly tangy rather than sharply sour.
Kazakh Shubat (Fermented Camel-Milk Drink)
A pale, lightly tangy Kazakh fermented camel-milk drink made with a yogurt starter and served chilled.
Ingredients
Equipment
Method
Start the fermentation:
- Whisk the yogurt starter and optional salt into the camel milk until completely smooth. Pour into a clean covered jar, leaving a little headspace.
- Cover loosely and leave at cool room temperature for 18 to 24 hours, until lightly thickened and pleasantly tangy.
Chill and serve:
- Stir the fermented drink gently, seal the jar, and refrigerate for at least 2 hours.
- Shake or stir before serving. Pour into small bowls or glasses and serve chilled.
Nutrition
Notes
- Ferment only with pasteurized milk and a clean vessel.
- The finished drink should smell fresh and tangy, not sharply sour or unpleasant.
