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Shubat (fermented camel's milk): recipe illustration
Breakfast

Shubat (fermented camel's milk)

A fermented drink of the desert nomads, tangy, slightly salty and frothy, made from camel's milk. Very nourishing, it is traditionally served chilled on long journeys.

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Ingredients

Ingredients

Optional extras

Nutrition facts

123 kcal per serving

Protein
8.4 g
Carbohydrates
13 g
of which sugars
12.6 g
Fat
4 g
of which saturated fat
2.8 g
Fiber
0.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Gently warm the camel's milk to about 30 °C, without boiling it.
  2. Add the starter, the yeast and the salt, then mix gently.
  3. Pour into a container that is closed but not airtight and let it ferment at room temperature for 24 to 36 hours.
  4. Swirl the container several times during fermentation to mix the layers.
  5. Chill in the fridge for 4 hours before serving, lightly frothy.

Variations and tips

With honey. Add a spoonful of honey when serving to soften the acidity.

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Original Ecomely recipe.