Ingredients
Base
- 750 mlayran, or shubat, fermented camel milk
- or 750 ml thick natural yoghurt
To thin
- 750 mlvery cold water, or sparkling water
- ice cubes
To season
- 1 tspsalt, or to taste
Sometimes added
- a few sprigs of dill or mint
- 1 tspground cumin
- a squeeze of lemon
Equipment
- a jug
- a whisk
Directions
- Use a plain live yoghurt with no sugar and no flavouring. It should be genuinely sour rather than mild.
- Chill the yoghurt or ayran thoroughly. Use very cold water rather than tap water. A warm shalap is unpleasant and separates quickly.
- Put the yoghurt or ayran in a jug. Whisk it on its own first until completely smooth. Add the cold water gradually while whisking. Whisk it thoroughly after each addition. It should be thin enough to drink easily from a glass.
- Add more water if it feels heavy. It should not be as thick as a smoothie. Add the salt and whisk it through. Taste it and adjust the salt level. It should taste clearly salty rather than faintly so.
- Use sparkling water in place of some of the still water. Add it last and stir gently to keep the bubbles. Chop dill or mint very finely.
- Stir it through the whole drink. Serving it is done properly cold. Fill tall glasses right up with ice. Whisk the shalap once more before pouring, since it settles.
- Pour it over the ice in the glass. Drink it immediately while cold. Keep it in the fridge in a covered jug. Whisk or shake it before pouring each time. It keeps for two days and grows sourer.
Technique
- It is salted rather than sweetened, and an unsalted version tastes flat.
- Whisk the yoghurt smooth on its own first, since lumps will not disperse afterwards.
- It separates as it stands, so whisk it again before pouring.
Substitutions
- Thick natural live yoghurt in place of ayran or shubat.
- Sparkling water for a lighter drink.
Variations
- Made with shubat, fermented camel milk.
- With chopped dill or mint through it.
- Made with sparkling water for a fizzier drink.
History
Steppe thirst-quencher made from soured milk, now sold chilled in bottles across Kazakh cities.
Frequently asked questions
What is Shalap?
Shalap is a drink from Kazakhstan: ayran or shubat thinned with cold water and salted for summer. Steppe thirst-quencher made from soured milk, now sold chilled in bottles across Kazakh cities.
How long does Shalap take to make?
Shalap takes 10 min of preparation and none of cooking. The recipe makes 1.5 litres. It is rated easy to make.
What can I substitute in Shalap?
Yes, within limits. Thick natural live yoghurt in place of ayran or shubat. Sparkling water for a lighter drink.
What is the most important thing to get right in Shalap?
Use a plain live yoghurt with no sugar and no flavouring. It should be genuinely sour rather than mild.
