Schubat

Schubat (left) and Kumys

Schubat ( Kazakh. Шұбат; Russian Шубат) or Tschal ( turkmen. Çal / чал), also spelled Chal , is a sour milk product of the Kazakh cuisine made from fermented camel milk . At the fermentation are lactic acid bacteria and yeasts involved; the former make the drink durable. It is primarily consumed in summer.

Kazakh cuisine is known for its sour milk products , including the national drink kumys (қымыз; Russian Кумыс) made from fermented mare's milk . Compared to kumys, Schubat has a higher fat content. Fermented cream, called agaran , is also extracted from the surface of milk for other products.

literature

• Seitov, ZS; KI Dujsembaev; AN Chasenov; VP Cerepanova; VT Belokobylenko: Kumys. Shubat . Alma-Ata, Kajnar, 1979 ( library link )
• Bernard Faye, Murat Berdiyev, Gourban Saparov: Les produits laitiers à base de lait de chamelle au Turkménistan (juin 2006)

Web links

Commons : Shubat  - collection of pictures, videos and audio files

• Kazakh cuisine, bowl of shubat or fermented camel milk

Individual evidence

1. ↑ Geo.de: Camel milk, Kazakhstan's miracle medicine. Retrieved March 11, 2018 .