Shubat, also called chal, is fermented camel milk, thicker than koumiss. Popular in Kazakhstan and Central Asia, it is made by fermenting fresh camel milk with lactic acid bacteria and yeasts into a tangy, lightly effervescent drink. Traditionally valued for its nutrition and keeping quality on the steppe, it remains a staple for nomadic communities. Its acidity and live cultures give it a distinctive sharp refreshment, and it remains a staple for nomadic communities. It is made by fermenting fresh camel milk with lactic acid bacteria and yeasts into a tangy, lightly effervescent drink.