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Kazakh shubat, a pale fermented camel-milk drink in patterned ceramic bowls and a clear glass on a natural wood table.

Kazakh Shubat (Fermented Camel-Milk Drink)

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A pale, lightly tangy Kazakh fermented camel-milk drink made with a yogurt starter and served chilled.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Drinks
Cuisine: Kazakh
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Shubat
  • 4 cups pasteurized camel milk room temperature
  • 1/2 cup plain whole-milk yogurt live-culture starter
  • 1/4 tsp fine salt optional

Equipment

  • Glass measuring jug
  • Whisk
  • Clean covered jar
  • Refrigerator-safe bottle

Method
 

Start the fermentation:
  1. Whisk the yogurt starter and optional salt into the camel milk until completely smooth. Pour into a clean covered jar, leaving a little headspace.
  2. Cover loosely and leave at cool room temperature for 18 to 24 hours, until lightly thickened and pleasantly tangy.
Chill and serve:
  1. Stir the fermented drink gently, seal the jar, and refrigerate for at least 2 hours.
  2. Shake or stir before serving. Pour into small bowls or glasses and serve chilled.

Nutrition

Calories: 125kcalCarbohydrates: 10gProtein: 7gFat: 7gSaturated Fat: 4gCholesterol: 26mgSodium: 95mgSugar: 9g

Notes

  • Ferment only with pasteurized milk and a clean vessel.
  • The finished drink should smell fresh and tangy, not sharply sour or unpleasant.