Description of shubat with a photo, useful properties of a drink made from camel milk. Camel milk Fermented milk product made from camel milk

Shubat (chal) is a traditional Kazakh drink made from camel milk. Compared to koumiss, it has a higher fat content (up to 8%). This is a perishable product that becomes unusable within 5 days after preparation. Due to the impossibility of extending the shelf life, shubat is practically not exported for sale.

Interestingly, agaran is collected from the surface of the fermented milk drink, the so-called enzymatic cream, which is used in the process of making desserts and cocktails.

It is believed that shubat contains 3 times more vitamins C, D than cow's milk. It is useful for inflammation of the liver, diabetes, asthma, tuberculosis, psoriasis.

Recipe

The traditional Kazakh drink is not easy to find in supermarkets, but you can make it yourself from camel milk. Store-bought shubat is more fermented than homemade.

Homemade fermented milk drink is thicker than milk, not too sour and fizzy.

To prepare shubat, you will need the following ingredients: raw camel milk (500 ml), skimmed milk powder (8 g), sourdough. All components must be fresh with the current expiration date.

Cooking principle: ¼ part of camel milk is mixed with powdered milk, stirred vigorously. The main condition of this stage is the absence of lumps in the mixture. Then add the starter and the rest of the milk. The container is covered with a towel, left for 24 hours in a warm place. Every 3.5 hours, the mass is gently mixed.

Shubat does not thicken much like cow's milk, so to determine the degree of its readiness, you need to pay attention to the structure. When a thin layer of transparent liquid forms at the bottom of the container, you can proceed to the next step. It consists in straining the shubat through a sieve. After that, the drink is tightly closed, vigorously shaken and cooled.

Homemade shubat is stored in the refrigerator for no more than 3 days. After the expiration date, the drink should not be consumed. Otherwise, you can cause indigestion. Fresh grains of shubat are recommended to be used in the future to obtain a new batch of the drink.

When warm, shubat can have a laxative effect on people who are not used to drinking this cocktail. To exclude the possibility of indigestion, the drink is cooled.

nutritional value

Shubat is a homogeneous milky-white foaming liquid. The drink is recommended to be included in the diet of people suffering from chronic hepatitis, gastritis, skin diseases, diabetes.

The most useful is shubat with a two-day exposure period.

A characteristic feature of the fermented milk drink is a specific refreshing aftertaste, the aroma of sour milk. Upon entering the body, it enhances the excretory function of the stomach, which improves the absorption of proteins, fats, carbohydrates. In addition, with regular use of 200 ml of the drink per day, the action of toxins decreases, and the body's resistance increases.

Shubat is fatter than koumiss (5.7 g versus 1.3 g), contains much more protein (4.14 g versus 1.94 g), and has a higher energy value (88 kcal versus 43 g). At the same time, the carbohydrate content in them is approximately the same and equals 5.06 and 4.97 g, respectively.

The nutritional value and healing power of shubat is due to the presence of easily digestible proteins (albumins), antibiotics, vitamins, minerals, ethyl alcohol, which are produced by sourdough microorganisms, as well as the specific composition of fat, the balance of amino acids. This is a valuable product that has a positive effect on the heart and blood vessels.

In addition to useful unsaturated fatty acids, shubat and koumiss are rich in essential amino acids:

• leucine (568 mg vs 157 mg);
• lysine (409 mg vs. 166 mg);
• valine (351 mg vs. 95 mg);
• isoleucine (310 mg vs. 76 mg);
• threonine (191 mg versus 93 mg);
• phenylalanine (172 mg vs 148 mg);
• methionine (163 mg versus 41 mg);
• tryptophan (62 mg versus 29 mg), respectively.

Thus, both products contain a set of nutritional components necessary to maintain the vital activity of the body, which is why it is recommended to include them in the daily diet. At the same time, in terms of the quantitative composition of unsaturated fatty acids, essential amino acids, macro- and microelements, shubat exceeds koumiss by 1.5-5 times.

Why use

Shubat is a fermented milk drink with a fat content of 8%. According to the aging time, three-day (strong), two-day (medium-strength) and one-day (young) chal are distinguished. For the production of shubat, only fresh camel milk is used, which leads to a high cost of the product (750 tenge). It is mixed with sourdough in a wooden tub or leather bag (torsyk), closed or tied, leaving for one day to sour. After that, chal is not shaken, unlike koumiss, but is well mixed immediately before serving.

Shubat useful properties:

1. Saturates the body with vitamins, macro- and microelements.

In terms of nutrients, camel milk exceeds cow's milk by 2 times. It is also lower in sugars, saturated fats and calories.

1. Promotes relaxation. Shubat contains gamma-aminobutyric acid (GABA), which acts as an inhibitory neurotransmitter in the brain. This biogenic substance is responsible for reducing the number of neurons, due to which relaxation is achieved, anxiety is reduced, and the quality of sleep improves.

GABA, which is part of camel milk, is much more effective in activating GABA receptors than cow or goat milk, which facilitates its absorption in the body.

1. It supplies unique proteins (up to 200 types) that have antioxidant, hypotensive, antithrombotic, antimicrobial properties.
2. Normalizes sugar levels while meeting the body's need for a daily dose of insulin, which is especially important for patients with type 1 diabetes.
3. Serves as a safe substitute for sour-milk camel drink for people with individual intolerance to regular cow's milk.
4. Cures severe food allergies. Shubat exhibits anti-inflammatory, hypoallergenic properties.

Shubat does not contain casein and beta-lactoglobulin - proteins that cause allergic reactions. In addition, fermented milk drink can be consumed by people with lactose intolerance. According to studies, it has been established that in 85% it does not cause a negative reaction of the body.

According to clinical experiments, it has been established that people with extreme food allergies who experience asthma symptoms, vomiting, diarrhea, skin rashes after consuming a forbidden product at the same time as shubat tolerated the consequences of diet disruption more easily. As a rule, adverse reactions decreased within 24 hours and completely disappeared after 4 days.

Interestingly, when following a two-week diet on a fermented milk drink, the condition of patients suffering from food allergies improved markedly, which made it possible to introduce foods that had not previously been digested into the diet after a 14-day course.

1. Stimulates the immune system. Lactoferrin, lactoperoxidase, lysozyme, immunoglobulin found in shubat have antibacterial properties, increase the body's barrier functions.

Protective enzymes act against Staphylococcus aureus, Escherichia coli, Salmonella. Shubat contains antibodies that help the body fight rotavirus.

1. Treatment of autoimmune diseases. Camel milk contains potent cell-permeating immunoglobulins that improve the functioning of the immune system. As a result, the intensity of the attack of one's own cells decreases. The immune system focuses its forces on the suppression of harmful antigens.
2. Maintaining the heart. Shubat is a source of monounsaturated fats (oleic acid), A2 beta-casein, which differs from A1 casein contained in cow's milk in that it does not have a negative reaction on the human body. During digestion, the latter, in turn, breaks down into beta-casomorphin-7. The resulting opioid-like peptide causes inflammation in the gastrointestinal tract, suppresses the immune system, and contributes to the development of type 1 diabetes.

In studying ways to mitigate steatohepatitis, insulin resistance, and lipid peroxidation, researchers concluded that eating shubat for 8 weeks reduced liver fat and reduced oxidative stress-causing compounds. In addition, the content of antioxidants glutathione and catalase increases, and the level of “good” HDL cholesterol decreases.

Strengthens bone tissue, reduces the risk of rickets in children and osteoporosis in adults, improves the activity of the intestines, liver, pancreas.

Shubat is recommended for people with tuberculosis, food allergies, psoriasis, chronic hepatitis, diabetes, stomach ulcers, asthma, diseases of the cardiovascular system, bone tissue. The drink serves as an excellent prevention of anemia, gastritis, decreased immunity, and exhaustion of the body.

Harm of shubat

The traditional Kazakh cocktail is contraindicated in obesity, people with sensitive intestinal microflora and individual intolerance to the product. Otherwise, you can put on weight, exacerbate existing digestive problems, “deserve” diarrhea, provoke an allergy attack.

Application in cosmetology

The anti-aging properties of camel milk-based products are known to women in the Middle East firsthand. They used the product to protect the delicate skin of the face from chapping in the desert and exposure to bright sunlight.

Shubat and camel milk (as part of masks) have moisturizing, nourishing, regenerating effects on the dermis. These are natural sources of carotene, ascorbic acid, immunoglobulin, antibiotics that can smooth wrinkles, fight dermatitis, seborrhea, psoriasis, and brighten the skin of the face.

Beauty recipe - Cleopatra mask

Ingredients:

• White clay;
• rose oil;
• camel milk or shubat.

To prepare a rejuvenating mask, all components are mixed in equal amounts, applied to clean face skin for 5 minutes, washed off with warm, then cold water.

The tool is suitable for the care of a fading, mature dermis.

Conclusion

Shubat is a traditional fermented milk drink in Kazakhstan. It is made from camel milk. The benefits of the drink depend on the individual characteristics of the animal, feeding conditions and breed. The chemical composition of cow's and camel's milk is similar. However, in hot climates, camels' milk yield is much higher than that of cows, which leads to the wide popularity of the animal in the Middle East.

Shubat is used in folk medicine, cooking and cosmetology to improve health, cooking and inhibition of skin aging, respectively. A fermented milk drink perfectly quenches thirst, relieves diabetes, relieves symptoms of poisoning, treats stomach ulcers, asthma, anemia, gastritis, beriberi, and tuberculosis. In addition, it restores the functioning of the pancreas, intestinal motility, increases the body's resistance, and stabilizes the state of the nervous system.

Interestingly, for the Kazakhs, shubat is a natural aphrodisiac and an elixir of youth.

In 1 liter of the drink, the body's daily need for riboflavin, thiamine, ascorbic acid is concentrated. In addition, the composition of chal contains much less casein, which makes it difficult to digest dairy products, relative to other fermented milk products.

In order to avoid disruption of the digestive system, it is not recommended to drink warm shubat drink, especially for people with sensitive intestinal microflora.

Modern research in the field of healthy nutrition has demonstrated how beneficial camel milk is. In North Africa, Asia, as well as the Middle East, it is considered a source of health. Although to an unprepared person who has seen live camels only in the zoo, it may seem completely unappetizing. From a medical point of view, such a product deserves close attention.

It is useful for those suffering from diabetes, allergies, digestive disorders, and is also recommended for people who are lactose intolerant. At the same time, for the latter group of people, it will become a wonderful alternative to cow's milk.

In any case, you will immediately notice, knocking over a glass of this drink, a surge of energy and an improvement in mood. So, in this article, we will find out what camel milk is called, what benefits it brings, and also find out where it can be purchased.

Camel milk flavor

Warm and fresh milk has a slightly salty taste and strong smell, it is white opaque. You can also catch hints of vanilla and a little sweetness. Although many, having arrived in Egypt, did not dare to try camel milk. It should be noted that the taste of the drink largely depends on the diet of the animal, as well as on the amount of liquid he has drunk.

When people try it for the first time, the interesting thing is that not everyone can digest it, therefore, there is a possibility of diarrhea. This is quite normal, since at this moment there is a complete cleansing of the digestive tract. After the body gets used to this product, the side effects will also disappear.

Nutritional Profile

The drink tastes slightly salty, contains much more vitamin C and iron in comparison with cow's milk we are used to. It has much less cholesterol and fat, it is an excellent source of unsaturated fatty acids and protein. The use of camel milk is to nourish the body with vitamins A and B, potassium and calcium, copper and iron, manganese, magnesium, phosphorus and zinc.

It is easy to digest and is considered a natural probiotic as it supports the growth of beneficial bacteria in the gut.

Another interesting point is the presence of lactoferrin (a natural antibiotic that is also found in goat's milk). Thanks to him, the freshness of the product is preserved.

Benefit

People who drink camel milk drink on a regular basis get a lot of nutrients. In the southern part of our country, Russia, it is used for other lung diseases; in India, anemia, jaundice and dropsy are also added to the list of indications.

Diabetes

This product contains a protein close at the molecular level to insulin. This is very important for those who suffer from diabetes. A study in India confirmed that treatment with camel milk for type 1 diabetes can reduce the amount of insulin required to maintain adequate blood sugar levels. For a long-term effect, doctors recommend consuming 500 ml of camel milk per day.

Skin diseases

Camel milk for the face is useful for the presence of biologically active proteins in it. When used externally, this product moisturizes, nourishes and softens the skin, eliminates irritation and flaking, makes it elastic, eliminates itching, fights acne, and also treats psoriasis and eczema.

The Bedouin drink contains lanolin and elastin - these are substances that are endowed with anti-aging power. Therefore, camel milk can be increasingly found among the ingredients of various products intended for facial skin care.

Immunity

Immunoglobulins or antibodies that are present in milk easily penetrate into cells, while destroying antigens.

It is possible to treat autoimmune diseases with camel milk, including Crohn's disease or multiple sclerosis.

Tuberculosis

As it turned out, there are much fewer tuberculosis patients among the fans of this product. Doctors believe that if you consume camel milk every day, then the risk of infection is reduced, even if various factors contribute to the development of this disease.

Hepatitis

Camel milk also has such an important useful property as a beneficial effect on the liver. This product reduces the inflammation of this organ and is recommended for people with hepatitis B. Antiviral compounds contained in milk inhibit and improve the body's immunity, including in chronic disease.

food allergy

This milk is very beneficial for children who are allergic to cow's milk and various other foods. Children who could not be cured by classical methods received camel milk every year. This led to their complete recovery without side effects. Experts believe that in this case it is necessary to thank the immunoglobulins that make up this product.

Alzheimer's disease

It has been found that the consumption of this milk helps people with Alzheimer's sleep better, increases physical activity, strengthens memory. The drink fights mood swings, confused memories, speech repetition and aggressiveness.

Cancer diseases

There is evidence that camel milk can attack cancer cells. This natural drink owes its antitumor properties to lactoferrin (protein), as well as to immunoglobulins. This unique natural product inhibits growth in the colon, breast and liver.

Use in the treatment of autism

It is worth mentioning right away that they are very serious disorders of the nervous system, which are characterized by impaired social ties, frequent autoimmune diseases, mental retardation, repetitive behavior, dysbacteriosis and concomitant diseases of the gastrointestinal tract.

Camel milk itself plays a huge role in the appearance of the above symptoms. Camel milk helps to cope with the consequences of this stress by changing the level of all antioxidant enzymes, as well as other molecules of a similar action.

With daily consumption of this product, you can significantly improve the condition of a person who suffers from autism.

The use of milk in cooking

First, let's find out what camel milk is called. In India it is called shubat. It is used to create all kinds of desserts: cocktails, sweet pastries, custard. One of the classic dishes of the Middle East is Muhallabia pudding (made from pistachios, almonds and camel milk).

The Bedouins process this milk into butter and cheese. The coagulation process is very complex and very different from the fermentation of cow's milk that we are used to: you need to use vegetable rennet, and therefore, such products are a huge rarity in local markets.

There is also camel kefir - this is a fermented dairy product, in which the production technology is significantly different from the usual kefir for us. It is also worth noting that there are a huge number of coffee lovers with the addition of camel milk in the East. Camellatte and camelccino are very popular. Chocolate Al nassma from this milk is a real treat for aesthetes. It is given to guests of the most prestigious hotels on the planet.

In what form can you buy camel milk?

Due to the growing popularity of this product, various options began to appear on the market, from powders and capsules to the traditional liquid form. Almost immediately after milking the animals, the milk is frozen in freezers. Research conducted by a Dutch research institute proves that this product does not lose its beneficial properties when frozen.

Camel milk is traditionally drunk in the countries of Central Asia and the United Arab Emirates. There it is an everyday product for preparing various dishes, as well as an independent drink. Most often, all kinds of cheeses, delicious ice cream, and traditional sour-milk drinks are produced from such milk. Such drinks as shubat and koumiss are especially popular among Kazakh nomads. They prepare them by adding fermented milk to fresh camel milk. The mixture is in a leather sack in a warm place for 1 to 3 days, after which a healing and tasty drink is ready.

Camel milk contains antibacterial substances in its composition, which help to preserve the freshness of milk, including in hot weather conditions. The bactericidal properties of milk prevent the reproduction of pathogenic microorganisms in it.

In appearance and taste, camel milk practically does not differ from cow's milk, it is white in color, with a sweetish and slightly salty aftertaste, the intensity of which is determined by the animal's food and water quality. Milk contains a fairly large amount of sodium in its composition, so it quenches thirst very well in hot living conditions.

In Switzerland, camel milk is used in the manufacture of rare gourmet varieties of chocolate and sweets. Such chocolate has an interesting and unusual salty taste.

The benefits of camel milk

Camel milk is an important source of animal proteins and fats for the inhabitants of desert regions. It contains a number of important trace elements - calcium, zinc, cobalt, iron, potassium, phosphorus, as well as vitamins A, C and group B. Calcium and phosphorus strengthen bones and teeth, iron prevents anemia, zinc and cobalt are part of vital cellular body enzymes. Milk from camels strengthens the immune system and overall health.

Compared to cow's milk, camel milk has more sodium, 10 times more iron and vitamin C. Camel milk also has a lower fat content than cow's milk, and its fats contain a significant proportion of unsaturated fatty acids. A smaller amount of milk sugar - lactase - allows you to include this product in the diet of people with lactase deficiency, which is quite common in the adult population.

Camel milk treatment

The use of camel milk for cancer and leukemia has a scientifically sound basis. So, at the Cancer Institute in Baghdad, experiments were carried out to study the composition of this milk and an active substance was isolated that cleanses the body of compounds that provoke cancer. The fact is that camels have a very developed immune system, it fights not only with external infectious agents and foreign substances, but also with the aggression of the body against itself. The use of camel milk for cancer has already proven its effectiveness in clinical practice.

Fermented milk products based on camel milk have long been used to treat tuberculosis and other debilitating diseases, ulcerative lesions of the gastrointestinal tract. Treatment with camel milk is effective for lesions of the pancreas, liver, and intestines.

In the case of chronic gastritis, camel milk helps to stop the inflammatory process in the mucous membrane and normalizes the acidity of gastric juice. Particularly valuable in this regard is the fresh milk of camels, which is taken in the morning on an empty stomach half an hour before meals in the amount of 200 ml, as well as 1-2 more times during the day. In order for the treatment with camel milk to be more effective, you should follow a sparing diet during the course of its intake.

Video from YouTube on the topic of the article:

Description of shubat, unlike other types of fermented milk products. Calorie content and composition, benefits and harms when consumed. Recipes for dishes and drinks with chal, interesting facts about it.

The content of the article:

Shubat is a drink traditionally made from camel milk. The Kazakh name is kymyran, and among the Turkmens it is chal. The taste and smell are quite specific. It can be compared with a mixture of ayran and unstrained sheep's milk. In unusual people, the consistency also causes rejection - it is heterogeneous, there are lumps. This fermented milk product is little known; it is impossible to try it in regions where camels do not graze. To make a real chal, you need not only fresh camel milk, but also the hot sun of the desert. The drink is not made for sale, since the shelf life is limited - up to 24 hours. In the refrigerator, it can stand longer, but the beneficial properties are not fully preserved.

How is shubat prepared?

The raw material for chal is fresh camel milk. It does not even need to be cooled - just strain. Initial temperature - 32°C. As a starter, yesterday's drink, cultures of lactic acid bacteria, substitutes, sometimes sheep's or cow's milk are used.

How to make a shubat:

1. Kazakh recipe. The original product is mixed with acidified kymyran in a ratio of 1/4-1/3. The liquid is poured into an earthenware jug in layers - milk, sourdough, milk again. Let stand for 1-2 minutes and then mix thoroughly. Shubat should be fermented at a constant temperature of 25-30 ° C, so the container is removed in the shade and wrapped in a towel, the end of which is dipped in water. After 30 minutes, agaran (fermented cream) is carefully removed from the surface. In the future, various desserts, sauces, and add to the dough can be prepared from them. Leave the drink to ferment for another 3.5 hours. After this time, the liquid in the jug is already stirred every 20 minutes so that large flakes do not form. To obtain the required amount of shubat, milk is added from the following milkings. The process lasts 6-8 hours, the last topping up is carried out 2 hours before the tasting. The first day the drink is stored in a jug wrapped in a damp towel in the shade, but on the second day it should be put in the refrigerator or used as a starter for the next batch.
2. "Urban" recipe. It is impossible to cook shubat in the city, as in the steppe. There is no one to take yesterday's chal, there are no conditions - the hot sun of the desert. The first sourdough is pharmacy, lactic acid bacteria, or kefir. Fresh camel milk, 0.5 l, is poured into a ceramic container, 0.125 l of skimmed milk powder (cow or camel), a few tablespoons of sourdough are poured. Leave in a warm place. As soon as the stratification begins, the cream is removed. The liquid is stirred every 1-2 hours. A day later, the drink is considered ready. It is cooled down and placed in the refrigerator. If it is left to stand a little, it will provoke diarrhea even in people with the most hardened stomachs. "Urban" chal can be stored for up to 3 days.
3. Quick Recipe. For cooking, a waterskin is used. Ferment for half an hour in a wooden tub, then remove the agaran. After that, the liquid is poured into a wineskin (torsyk), attached to the saddle. The camel roams the steppe, the milk is fermented.

If you plan to quench your thirst with a drink, it is diluted. But it can be combined with water even during preparation, when mixing the feedstock, in a ratio of 1: 1. The water is also heated to a temperature of 32°C. Such chal is less fat, it tastes softer and more pleasant, the structure is more uniform.

The composition and calorie content of tea

The fat content of the drink is high - when prepared without water, it reaches 8%. And the lactose content is low - 2.75%. For comparison: in cow's milk, milk protein is from 3.5 to 4.7%.

The calorie content of shubat made according to traditional technology is 82 kcal per 100 g, of which:

• Proteins - 4 g;
• Fats - 5.1-7.2 g;
• Carbohydrates - 4.9 g.

Vitamins per 100 g:

• Vitamin C, ascorbic acid - 7.7 mg;
• Vitamin B1, thiamine - 0.08 mg;
• Vitamin E, tocopherol - 0.06 mg;
• Vitamin A, retinol - 0.04 mg;
• Vitamin B2, riboflavin - 0.02 mg;
• Vitamin B12, cyanocobalamin - 0.00016 mg;
• Vitamin D, calciferol - 0.15 mcg.

Micro and macro elements per 100 g:

• Zinc - 0.4 mcg;
• Iron - 0.1 mcg;
• Cobalt - 0.005 mg;
• Potassium - 180 mg
• Calcium - 121.0 mg;
• Sodium - 70.0 mg.

Unsaturated fatty acids per 100 g:

• Oleic - 1379.0 mg;
• Palmitic - 638.0 mg;
• Myristic - 217.0 mg;
• Linolenic - 165.0 mg;
• Linoleic - 143.0 mg.

Essential amino acids per 100 g:

• Leucine - 568 mg;
• Lysine - 409 mg;
• Valine - 351 mg;
• Isoleucine - 310 mg;
• Threonine - 191 mg;
• Phenylalanine - 172 mg;
• Methionine - 163 mg;
• Tryptophan - 62 mg.

The nutritional value of chal is 3 times higher than that of cow's milk, and 1.5 times higher than that of koumiss. But this does not mean that everyone should definitely switch to a drink made from camel milk. The benefits and harms of shubat largely depend on the technology of preparation, individual susceptibility, and storage conditions. Unaccustomed people from the drink sometimes feel sick. They cannot force themselves to swallow even a spoonful, especially of a “real” thick product.

Note! In chal, made according to the "city" recipe, with powdered cow's milk, there are much fewer nutrients.

Useful properties of shubat

The therapeutic effect of a fermented milk drink has been known since ancient times.

Shubat benefits:

1. Restores the reserve of nutrients in the body.
2. It has a relaxing and sedative effect, improves the quality of sleep, allows you to recover during a night's rest.
3. Stimulates the absorption of nutrients from products that are consumed with chal.
4. It has an antimicrobial effect, antibacterial properties are most pronounced.
5. Isolates free radicals, plying in the intestinal lumen.
6. Reduces blood clotting, promotes the dissolution of cholesterol plaques that have accumulated on the walls of blood vessels.
7. Reduces blood glucose levels and stimulates the production of natural insulin. Stops the development of type 1 diabetes.
8. It creates favorable conditions for increasing the activity of beneficial intestinal flora, prevents the development of dysbacteriosis.
   It inhibits the vital activity of Staphylococcus aureus and Salmonella, rotavirus.
9. Stabilizes the immune system, suppresses antiagents, prevents malignancy.
10. Reduces the likelihood of developing osteoporosis in adult patients and rickets in children.
11. Stimulates the production of digestive enzymes, increases the secretion of bile.

If chal is introduced into the diet of patients who complain of food intolerance within 2 weeks, the problem disappears. The beneficial properties of shubat in lactose deficiency have been proven. There is much less casein in the composition, and if the disease is in the inactive phase, then intolerance does not occur. According to medical statistics, in 85% of cases, chal can be drunk to patients in whom cow's milk causes digestive disorders.

Women are advised to take 2-3 tablespoons of a fermented milk drink diluted with water in order to maintain a weight loss diet. And for patients with hay fever or polyvalent allergies, the inclusion of chal helps to get rid of negative manifestations.

Shamans of the Turkic peoples treated gastritis with low acidity, "pale illness" (anemia), symptoms of diabetes, coughing attacks with asthma and whooping cough, tachycardia with a fermented milk product. They restored the condition of people after serious illnesses and supported the strength of the elderly.

Contraindications and harm of shubat

In people who are unaccustomed to the original taste of a fermented milk drink, nausea rises to the throat even before the first sip. Many refuse chall because of the sour taste.

There is no need to accustom the body to a new taste with increased flatulence, chronic pancreatitis, a tendency to diarrhea and individual intolerance to camel milk.

Note! The harm from shubat can appear if it was stored incorrectly or overheated before serving. When heated above 32 ° C, the drink turns sour.

Children under 3 years of age, pregnant and lactating women should not be introduced to shubat. The feedstock is not boiled or pasteurized, there is a high probability of developing infectious diseases. In babies, whose body has been accustomed to such a diet since childhood, drinking the drink does not cause any side effects.

Sometimes they prepare aged shubat, which contains alcohol (up to 1.1%). In this case, the fermentation process stretches up to 2-2.5 days. Such a product is not given to children, as it has a too aggressive effect on the body as a whole and on the intestines in particular. A strong intoxication and relaxing effect arises from a mixture of alcohol, carbonic acid and organic acids.

Chal Recipes

When it is planned to drink chal in its pure form, it is stirred already in a cup. To reduce the laxative effect, the drink is cooled.

Recipes with shubat:

• marinated meat. Chalu is allowed to stand for 1.5 days, spices are added (pepper, salt, herbs to taste, giving spice), poured into a container. Omit portioned pieces of meat of any type, let stand 30 minutes at room temperature and overnight in the refrigerator. Then you can string the meat on skewers, making “layers” of red onion rings, and cook the barbecue. There is another way: place the semi-finished product in a cauldron and simmer over low heat until fully cooked. No sauce needs to be added.
• Okroshka. Chal is cooled, diluted with clean water in a ratio of 1:1.5. Cut greens - dill and parsley, as well as boiled eggs and potatoes, fresh cucumbers, radishes. You can add boiled chicken breast. The dish has nutritional properties and stimulates the appetite lost from the heat.
• Balkaimak. Agaran, which was removed during the preparation of shubat, is placed in a thick-walled cast-iron pan and placed in an oven heated to 80 ° C. Leave until the contents of the pan separate, for 2-5 hours, carefully remove the browned top, draining the whey, and place it back in the oven, adding honey and a little wheat flour. Proportions of ingredients: 0.5 l of melted cream, 2 tbsp. l. wheat flour, 2 tbsp. l. honey. After 2-3 hours the dish will be ready. Stir before serving.
  There is another way to cook balkaimak, faster. Agaran is boiled over low heat until the top layer turns yellow due to the release of oil, wheat flour and honey are added - the proportions are the same. Boil for another 10 minutes. Balkaimak is served with flatbread.
• Dessert. Pour 4 tablespoons of agaran and 2 cognac into the blender bowl, add 2 tablespoons of honey. Before pouring the dessert into a vase, lay ice cubes on the bottom.

Drinks with shubat are rarely prepared, as locals appreciate the product for its original taste. But in order to quench thirst more effectively, they reduce the fat content of chal by diluting it with mineral water. It is also mixed with chopped dill or parsley, or green juice is used.

Kymyran is added to black tea or to a decoction brewed from the bark of fruit plants - apple and quince. In this case, when serving, add a teaspoon of agaran and black pepper to each bowl to taste. Drink hot.

There are no legends about who made the first chal. In Ethiopia, a drink made from the fresh milk of a camel who got drunk for the first time after a long journey is considered healing - restoring male power.

To prepare a fermented milk product, Africans milk only one camel, and do not collect milk. The condition is fulfilled especially carefully if guests are treated. This is done to protect against damage. If a guest who has tried homemade shubat has an "evil eye", then only one animal will get sick, and not the whole herd.

Interestingly, agaran in Turkmen means not only a dairy product, but also a color (similar to the Russian “coffee with milk”) and a breed of fighting pigeons.

The French got acquainted with the shubat in 1812, when the army conquered new territories. In Russia, chal was not popular, and they began to study it only in the 1930s, when convicts began to be exiled to the Kazakh steppes. The locals, pitying the unfortunate, treated them to a national drink, which helped hundreds of people survive.

Scientists from Shymkent were the first to receive a patent for making a drink. Now the consumer is offered the product in the form of powders and tablets. Useful properties are fully preserved.

Official studies have proven that shubat helps in the treatment of autism. The study was carried out on the territory of Kazakhstan. The children were divided into 2 groups. One drank cow's milk 2.5 cups a day, and the other - camel's milk 3 cups or shubat 1.5 cups. In a comparative evaluation of blood tests after 2 weeks, it was found that in the group with camel milk and shubat, antioxidant activity increased by 2-3 times. After this time, a significant improvement in the condition was visually noticed.

Now the championship in the manufacture of fermented milk products is "held" by residents of the village of Sanali from South Kazakhstan. The number of camels in this village out of 160 households is almost 2000 individuals.

By learning how to cook shubat at home, you can significantly improve the appearance. It is mixed in equal amounts (1 tablespoon each) with honey and white cosmetic clay, 9 drops of rose essential oil are added. Apply to the face, leave to dry, rinse with warm water and wipe the skin with an ice cube.

Watch the video about the benefits of shubat:

If you managed to buy chal in a store, you should not count on a therapeutic effect. The shelf life of such a drink is 2 months, and it is similar to the “real” only in taste, and even then approximately. Therefore, if you want to appreciate a new taste, you should learn how to make a drink on your own, based on dry raw materials. It can be purchased at pharmacies or Health Shops.

Shubat is a fermented milk drink made from camel milk. It is a traditional drink of the Kazakhs. In Turkmenistan, this drink is called "chal".

Sour milk products have a long history. Even the peoples of ancient Rome, Greece, the Middle East and India, the peoples of Transcaucasia in distant hoary antiquity ate fermented milk drinks, which they knew how to prepare from the milk of various animals. For example, the Scythians prepared drinks from mare's milk.

Let us recall Homer's Odyssey, where he tells how his hero, as well as his companions, found buckets and mugs filled with thick sour milk in the cave of the Cyclops Polyphemus.

And here is another saying from those ancient times. An ancient Indian proverb goes like this: "Drink sour milk and you will live long."

Scientist I.I. Mechnikov left notes about the Arab nomads, that they have excellent health, and also have great physical endurance and strength. At the same time, their food consists almost exclusively of fresh or sour milk of camels.

All of the above about dairy products can also be attributed to the shubat drink.

Preparing a drink

The technology for preparing this drink is simple. Leaven is placed in a torsyk (leather bag) or a wooden tub, then fresh camel milk is poured into it, tied up and left to sour for one day. Before serving, the finished drink shubat is well mixed, but not shaken, unlike koumiss.

Shubat is snow-white in color, fatter and thicker in comparison with koumiss. Its fat content reaches 8%. There are three types of shubat depending on the exposure: one-day (young), two-day (it will be of medium strength) and three-day (the strongest). The two-day and three-day drink is considered the best. Such shubat does not lose its valuable qualities for a long time, it is well preserved.

Curious facts

The French have been studying the properties of Kazakhstani milk of camels and shubat for a very long time. It turned out that information about these products came to France in 1812 from the time of the Russian-French war.

Shymkent scientists received a patent for the production of dry shubat. Since then, an analogue of a natural drink can be produced in the form of powder mixtures and tablets. Its healing properties are fully preserved.

Useful properties and composition

The drink contains macro- and microelements - copper, calcium, iron, zinc, phosphorus, magnesium and so on. It contains vitamins B1, B2, D, and C several times more than in similar drinks made from cow's milk. More and lactose, which provides nutrition to the brain, nervous system. The positive point is that casein, which makes it difficult to digest dairy products, is present in shubat in a much smaller amount than in other lactic acid products.

This drink is useful for stomach ulcers, asthma or tuberculosis. It normalizes the work of the intestines, liver, pancreas, strengthens the nervous system, improves immunity. Shubat is recommended as a therapeutic or prophylactic agent for beriberi, anemia, diabetes mellitus, colitis, chronic gastritis, psoriasis, exhaustion. The drink has the properties of a natural immunomodulator.

Due to the specific taste, smell and very high calorie content, many people do not drink this drink.

Harm and contraindications

It is undesirable for people with sensitive intestinal microflora to drink shubat.