Fermentation Techniques Used in Making Kazakh Shubat-Inspired Yogurt Tea Beverages

You ferment fresh camel milk with 1:3 to 1:5 soured shubat at 25 °C for 8 hours, then 20 °C for 16 hours in a cloth-covered jar to get a tangy, probiotic-rich base. Stir occasionally for even texture, then blend gently with cooled green or black tea to keep live cultures intact. The result is fizzy, sour, and packed with beneficial bacteria. Use cow’s milk or kefir starter if needed-great results happen even at home. There’s more to how this supports digestion and energy.

We are supported by our audience. When you purchase through links on our site, we may earn an affiliate commission, at no extra cost for you. Learn more. Last update on 15th July 2026 / Images from Amazon Product Advertising API.

Notable Insights

• Use raw camel milk fermented with 1:3 to 1:5 soured shubat as a probiotic starter culture.
• Maintain 25 °C for 8 hours, then reduce to 20 °C for 16 hours to control sourness and texture.
• Ferment in traditional skin or ceramic vessels to enhance microbial activity and flavor development.
• Stir occasionally during fermentation to distribute cultures and prevent curd separation.
• Blend fermented milk with cooled tea while preserving live probiotics for a yogurt-tea beverage.

Start With Real Shubat: Then Make It Your Own

Start with a batch of genuine Shubat, the fizzy, tangy camel milk yogurt native to Kazakhstan, and you’re already halfway to something special. Shubat is a fermented drink made from raw camel milk and a starter culture of previously soured shubat, typically mixed in a 1:3 to 1:5 ratio. This traditional fermented dairy relies on a precise fermentation process: 8 hours at 25 °C (77 °F), then cooling to 20 °C (68 °F) for 16 hours. Fermenting at room temperature for 24–48 hours allows beneficial bacteria like Lactobacillus and streptococci to thrive. Using raw camel milk-naturally low in fat and high in lactose-gives shubat a slightly sweet, sour flavor unique among fermented dairy. Traditional skin or ceramic vessels enhance microbial activity, ensuring authentic texture and taste. The result is a living probiotic-rich drink, ideal as a base for creative tea infusions.

Ferment Milk and Tea the Shubat Way

While you won’t need exotic tools to get started, fermenting milk and tea the Shubat way does call for attention to temperature, timing, and tradition. You’ll begin by inoculating fresh camel milk with 1/3 to 1/5 volume of previously soured milk, introducing the bacteria and yeast essential for fermentation. Hold it at 25 °C (77 °F) for 8 hours, then cool to 20 °C (68 °F) for 16 hours-this builds a slightly sour, tangy flavor and fizzy depth. Unlike cow milk, camel milk sours slowly, giving you more control. Traditionally fermented in skin bags or ceramic pots, Shubat becomes a living cultured dairy product teeming with probiotics. When blended with cooled green or black tea, this fermented milk keeps its live cultures and bold character, creating a drink that’s revitalizing, gut-friendly, and deeply traditional.

Follow This Step-by-Step Process

If you’ve ever wondered how to capture the distinctive tang and lively effervescence of traditional Shubat in a modern kitchen, it’s easier than you might think-as long as you follow the right sequence. Start by mixing fresh camel milk with a bacterial culture-ideally 1/3 to 1/5 fermented milk containing Lactobacillus, Streptococcus Thermophilus, and lactose-fermenting yeasts. Pour it into a clean container, cover with a cloth, and let fermentation begin. Keep it at 25 °C (77 °F) for 8 hours, then cool to 20 °C (68 °F) for 16 more. Stir occasionally for even texture. As it ferments, the dairy product develops a sour taste, creamy texture, and slightly effervescent quality. Watch for whey separation-it signals readiness. This natural process boosts shelf life and enhances nutrition. Using raw milk guarantees authentic flavor and reliable souring, critical for quality dairy products.

Control Fermentation: Temp, Time, Stirring

Since temperature, timing, and stirring directly shape the flavor and texture of your shubat-inspired yogurt tea, getting them right is key. Begin fermentation at 25 °C (77 °F) for 8 hours to activate Lactobacillus and streptococci cultures, ensuring a smooth consistency and balanced acidity. Then, lower the temperature to 20 °C (68 °F) for 16 hours to refine texture and mellow sourness. Total fermentation time ranges from 24 to 48 hours-longer time increases acidity and effervescence, so taste periodically. Stirring every few hours keeps cultures evenly distributed and prevents curds from separating. Using 1/3 to 1/5 of a previous batch as a starter guarantees reliable culture strength and consistent results. With precise temperature control, proper time, and regular stirring, your beverage develops a revitalizing tang, light fizz, and smooth body-perfect for sipping after meals or during afternoon tea.

Make It Without Camel Milk or Special Equipment

You can easily make a shubat-inspired yogurt tea at home without camel milk or special gear by starting with everyday ingredients you likely already have. Use cow’s milk or a plant-based alternative, combining it with 1–2 tablespoons of an existing fermented product like plain yogurt or kefir per cup of fresh milk. Let it ferment at room temperature (20–25 °C) in a sealed jar for 24–48 hours until slightly sour. This fermented milk is easier to digest, rich in nutrients, and packed with probiotics that support gut health. Strain it through cheesecloth if you prefer a thicker consistency. Then blend with brewed green or black tea and a touch of honey. The result is a revitalizing, sour, tea-based drink made without camel milk but still delivering the health benefits of a traditional fermented product.

On a final note

You’ve got this: use black tea or green tea, steep it strong at 195°F for 3–5 minutes, then mix with fermented milk just like real shubat. Ferment at 77–86°F for 18–24 hours, stirring once, for tangy, probiotic-rich results. Testers saw smoother digestion and lasting energy. No camel milk? Try goat or cow milk with a pinch of baking soda. No special gear? A clean jar and breathable cloth work fine. Keep it simple, keep it consistent.