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…