Milk & Yogurt Drinks
Shubat
Шұбат
Kyrgyzstan
Fermented camel's milk, thick and white with a clean sourness and a faint natural fizz.
Original eatfuls sticker artwork
What it is
A closer look at Shubat.
Fermented camel's milk, thick and white with a clean sourness and a faint natural fizz.
What to look for
Know it when you find it.
Serve it chilled in a bowl; the drink should be creamy, tart, and lightly effervescent rather than sweet.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Shubat.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Kyrgyzstan
Airag
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Mare's milk fermented in a leather or plastic churn and stirred thousands of times, ending mildly alcoholic, fizzy and sharply sour.
Haiti
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South Africa
Amasi (Soured Milk)
Amasi
A traditional South African fermented milk, thick and tangy, similar to yogurt or buttermilk. A national and traditional staple, drunk alone or with pap, a healthy and daily drink
Colombia
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Spiced oat drink simmered with milk, cinnamon, cloves and panela until silky, served chilled in glasses or from street-cart coolers. A Paisa breakfast and afternoon onces staple that predates the coffee wave.
India
Badam Milk
बादाम दूध
A sweet, creamy milk drink flavored with almonds, saffron, and cardamom. It is nourishing and served warm or cold.
West Java, Indonesia
Bajigur
Warm Sundanese coconut milk and ginger drink with palm sugar, creamy and warming.
Malaysia
Bandung
Rose syrup milk drink, pink and sweet.