Shubat

Fermented Camel Milk (Shubat)

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.

Chal, a fermented camel milk

CHAL~ A Traditional Camel Milk Product of Turkmens’ Cameleers

Turkmen! A Traditional Nomadic Community of Central Asia Turkmen is a native community of central Asia, predominantly live in Turkmenistan but a sizable number is also found in Afghanistan, Iran, followed by Uzbekistan and Kazakhstan. Turkmens are very traditional and have strong connections with livestock and animal agriculture. They are a strong and long traveling …

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Value of Camel Milk in Central Asian Traditional Medica

As recorded in Compendium of Materia Medica; “Camel milk,  cold, non-toxic, can invigorate spleen-stomach and replenish vitality, and strengthen tendons and bones, so that people won’t feel hungry after drinking it.“ As recorded in drugs commonly used by Uighur Medicine: “Camel Milk is sweet taste with cream flavor, free of sense of adhesion, a little bitter, and can …

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