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Fermented milk from Kazakhstan
Fresh camel milk collected through the day is mixed with soured milk from the last batch and left 1 to 2 days in a skin or wooden vessel, stirred often to break up the curd. Lactic bacteria and yeasts turn it into a sour drink, thick in some regions and a liquid with gas and foam in others.
| Fresh camel milk | Raw in the traditional method[bilal2024] |
| Soured milk from the previous batch | A small quantity; modern dairies use 1 part mother culture to 3–4 parts milk[bilal2024] |
| Starter | backslop (previously soured shubat), or a mother culture in modern dairies |
Total time across the recorded steps: 34 h – 2.7 days
What changes: In the modern method the camel milk is pasteurised and cooled before the culture goes in
Output: pasteurised, cooled camel milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Fresh camel milk collected through the day is mixed with soured milk from the last batch and left 1 to 2 days in a skin or wooden vessel, stirred often to break up the curd. Lactic bacteria and yeasts turn it into a sour drink, thick in some regions and a liquid with gas and foam in others. Made in 4 steps over 34 h – 2.7 days. The longest step, ferment, stirring often, takes 24 h – 2 days (Bilal Z. et al. 2024) and runs at 20–25 °C (Bilal Z. et al. 2024). Lactic acid bacteria of the genera Lactobacillus, Lactococcus, Leuconostoc and Enterococcus and Lactobacillus, Lactococcus and Streptococcus as the dominant genera by metagenomics do most of the fermenting.
| Main step | 24 h – 2 daysReported[bilal2024][bilal2024voc][sagyman2025voc] | Ferment, stirring often |
|---|---|---|
| Temperature | 20–25 °CReported[bilal2024] | Ferment, stirring often |
| Acidity | pH 3.6–4.7Measured[bilal2024] | Ferment, stirring often |
Shubat is camel milk, not mare milk like koumiss. It is kneaded often to break up the casein, so it stays a drink, and the old Kazakh standard graded it by acidity from weak to strong.
Traditional shubat is made from raw milk seeded with previously soured milk. Finished shubat averages about pH 4 (3.55–4.72 across samples). The review gives a shelf life of 5–6 days at 5–10 °C only for the modern method, which mostly uses pasteurised milk [bilal2024]. WHO advises people at greater risk of severe MERS to avoid drinking raw camel milk, and says camel milk can be consumed after pasteurisation, cooking or other heat treatment [who-mers].
Every number is labelled with how it is known. How this atlas is made
In the 1980s the Kazakh SSR set a state standard for shubat and for the camel milk used to make it, with weak, medium and strong grades.
