Fermented Camel Milk (Shubat)

Shubat is centuries old and the firsthand fermentation method of Central Asian nomads to preserve and enrich the milk, especially the camel milk. The camel milk Shubat is safe and usable for 3 days without cooling/refrigeration. Shubat is the very traditional dairy cosine of Kazakhstan and other Central Asian nations. It is not only considered as food but a very strong healing agent. Shubat is also called Chal in some Turkik dialects.

Chal, or shubat (Kazakh: шұбат, pronounced [ɕʊˈbɑt]), is a Turkic (especially Turkmen, Uzbek, and Kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in Central Asia — particularly in Kazakhstan and Turkmenistan. https://en.wikipedia.org/wiki/Chal

Methodology of Shubat

Shubat is homemade fermented camel milk by a semi-continuous or fed-batch fermentation process. Traditionally prepared by raw camel milk or diluted camel milk with warm water that is inoculated with one-third to one-fifth of previously soured milk and incubated at 25–30 °C. The milk coagulates in 3–4 h and is left at the same temperature to continue for 8 hrs in order to obtain the typical taste. Shubat could also be improved by adding starter cultures such as Lactobacillus caseiStreptococcus thermophilus, and lactose-fermenting yeasts inoculated in milk and incubated for 8 h at 25 °C, and then for 16 h at 20 °C.

Each nomadic or camel community have their own taste and methodology. Some give smokey while the others give oily taste. The smoke of juniper leaves gives a special aroma to the Shubat. Some rub the fat tail of sheep with the inside of the container for shubat. Some women add risen, dried apricot, and other locally available fruits, etc. The shubat has a very strong sour taste and long-fermented one has an acidic taste.

2 thoughts on “Fermented Camel Milk (Shubat)”

Leave a Reply

%d bloggers like this: