Shubat

Prepare the Fermentation

In a clean container, pour the camel's milk (or cow's milk if using).

Stir in the plain yogurt and kefir (if using) to introduce beneficial bacteria for fermentation.

Cover the container with a clean cloth or lid.

Ferment

Leave the container at room temperature (ideally around 70°F/21°C) for about 24-48 hours to ferment. The fermentation time can vary depending on the ambient temperature and desired sourness.

Stir the mixture occasionally during the fermentation process.

Strain and Chill

After the fermentation period, strain the shubat through a fine-mesh sieve to remove any curds or solids.

Transfer the strained shubat to clean bottles or jars.

Refrigerate the shubat for at least 2 hours to chill and develop its flavor.

Serve