10 g milk powder

500 g Camel milk

Kefir grain as needed

1. Mix camel milk powder and camel milk in a pot.

2. Heat the pot to 92 °F.

3. Add kefir grains.

4. Turn off the heat once the milk begins to separate from other substances and a layer of liquid is formed at the bottom of the pot. Transfer the mixture to a bowl.

5. Filter the mixture and stir it.

6. Transfer the Shubat into a covered glass container. Put the glass in a cool and dry place (e.g.: closet). Rest it to ferment for 18-24 hours.

7. Serve the milk.