Shubat camel milk. Camel milk shubat: benefits, recipes, cooking

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 - a fermented dairy product whose production technology is significantly different from our usual kefir. 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.

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 intensively. 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 (albumin), 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:

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.

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.

It supplies unique proteins (up to 200 types) that have antioxidant, hypotensive, antithrombotic, antimicrobial properties.
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.
Serves as a safe substitute for sour-milk camel drink for people with individual intolerance to regular cow's milk.
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.

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.

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.
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. Sour-milk drink perfectly quenches thirst, relieves diabetes, relieves symptoms of poisoning, treats stomach ulcers, asthma, anemia, gastritis, beriberi, 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.

Shubat is a fermented milk drink made from camel milk. Kazakh traditional drink. In Turkmenistan, it is called "chal".

Story

Dairy products have a long history. The peoples of Greece and Rome, India and the Middle East, Transcaucasia already in ancient times used fermented milk drinks, which were prepared from the milk of various animals. The Scythians used a drink made from mare's milk.

Even Homer in his Odyssey describes how the hero and his companions found buckets and mugs full of thick sour milk in the cave of the Cyclops Polyphemus.

An ancient Indian proverb says: "Drink sour milk and you will live long."

I.I. Mechnikov wrote that "Arab nomads, who have excellent health and great physical strength, eat almost exclusively fresh or sour camel milk." All this can be attributed to shubat.

Cooking

The technology for making shubat is simple. Leaven is placed in a leather bag (torsyk) or a wooden tub, then fresh camel milk is poured in, tied up and left for a day to sour. Shubat is not shaken like koumiss, it is only well mixed before serving.

Shubat has a snow-white color, it is thicker and fatter than koumiss. Its fat content reaches 8%. Depending on the exposure, one-day (young), two-day (medium strength), three-day (strong) are distinguished. A two-three-day shubat is considered the best. It is well preserved and does not lose its qualities for a long time.

Properties and application

The drink contains macro- and microelements - calcium, copper, iron, magnesium, zinc, phosphorus, etc. Vitamins B1, B2, C and D are several times more than in cow's. More and lactose, which provides nutrition to the brain and nervous system. But casein, which makes it difficult to digest dairy products, is much less than in many other lactic acid products.

Shubat is useful for stomach ulcers, asthma and tuberculosis. It normalizes the work of the pancreas, intestines, liver, strengthens the nervous system, increases the body's resistance to infectious diseases. Shubat is recommended as a prophylactic and therapeutic agent for beriberi, diabetes mellitus, anemia, exhaustion, psoriasis, chronic gastritis and colitis. Shubat has the properties of a natural immunomodulator.

Shubat has a specific taste and smell and a very high calorie content, which makes it unattractive for many people.

Attention!

For people with sensitive intestinal microflora, its use is undesirable.

Curious facts

It is known that the French have been studying the properties of Kazakhstani camel milk and shubat for a long time. It turns out that the legends about these products came to France in 1812, when the Russian-French war was going on.

Shymkent scientists became the owners of a patent for the production of dry shubat drink. Now an analogue of a natural drink can be produced in the form of tablets and powder mixtures. At the same time, its medicinal properties are fully preserved.

Shubat is a fermented milk drink made from sour camel milk. There is also another name "chal". The distinguishing features of this product include the fact that it has a slight alcohol effect. This drink is considered national for the Kazakhs, most often they drink it in the summer.

Shubat has a white color, but its consistency is thicker than that of koumiss. The fat content of this drink can reach up to 8%. Shubat has a classification that depends on exposure:

young - 1 day;
medium strength - 2 days;
strong - 3 days.

It is best to choose the 2nd and 3rd option. There is no specific technological process for the production of this drink. Most often, leaven and the freshest camel milk are placed in a bag made of leather or in a wooden barrel. The vessel is tightly closed, and left until the souring process begins. Shubat should be stirred immediately before use. The whole process of preparing this drink takes about 7 hours.

How to store?

It should be borne in mind that the shelf life of shubat is very short, and after a day the drink completely turns sour and it is no longer recommended to drink it. To slightly increase this time, it must be placed in the refrigerator, while the temperature should not exceed 5 degrees.

Beneficial features

The benefit of shubat lies in the presence of a large amount of minerals and vitamins. There is calcium and phosphorus in this drink, which are actively involved in the regeneration and strengthening of bone tissue. This product also contains magnesium, which is necessary for the normal functioning of the heart muscle. Due to the presence of vitamin D, the risk of osteoporosis and rickets in children is significantly reduced. There is ascorbic acid in shubat, which strengthens the immune system and increases the protective functions of the body.

This drink also contains B vitamins, which have a positive effect on the activity of the nervous system, which, in turn, helps to get rid of insomnia and fatigue. There is also lactose in this product, which is necessary for nourishing the nervous system and brain.

It is recommended to include this product in your diet for people with ulcers, asthma and tuberculosis. Shubat has the ability to improve the activity of the pancreas, intestines and liver. In addition, this drink is an excellent prevention, and it also helps in the treatment of beriberi, diabetes, anemia, gastritis, and it also improves the state of exhaustion. There is also potassium in this product, which favorably affects the activity of the cardiovascular system.

Today, in the pharmacy you can find dry shubat, which is sold in powder form or in tablets. Such preparations fully retain all the beneficial properties of the drink.

Use in cooking

Shubat is an excellent independent drink, but many people do not like its specific taste. To avoid this, various fillers can be added to it, for example, herbs and spices.

Harm of shubat and contraindications

Shubat can harm people with individual intolerance to the product. In addition, this drink has a fairly high calorie content, which means that it is not recommended to use it during weight loss, as well as obesity. You can not drink shubat to people who have sensitive intestinal microflora.

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.