From the kitchen
Camel Milk Butter
Churned camel milk cream, yielding a pale, delicately flavored butter.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups commercially pasteurized separated camel cream, ideally 20 to 30 percent fat
- 2 cups cold potable water, replenished as needed for rinsing
- 1/4 tsp fine salt, optional
Method
- Use commercially pasteurized separated camel cream with a known fat content, ideally about 20 to 30 percent. Keep refrigerated until starting.
- Temper only the working portion to about 72 to 77°F, checking with a thermometer. Camel cream generally needs warmer churning than cow cream.
- Churn in a small butter churn or suitable food processor in short controlled bursts, scraping only with the motor off. Continue until visible butter granules separate from liquid, roughly 10 to 25 minutes; check temperature and avoid overheating.
- Strain granules through a clean fine strainer. If soft, refrigerate briefly until handleable.
- Gently work with small changes of cold potable water until rinse water is mostly clear. Drain and work out excess water.
- Knead in optional salt, shape and refrigerate immediately.
Cook with confidence
Before you start
Before you start
Whole camel milk is not a substitute for separated cream. A standard cold whipped-cream method may fail. Yield and churning time vary; the cream and equipment must be suitable. Keep total unrefrigerated handling under 2 hours.
Serving and keeping
Refrigerate covered at 40°F or below and use within 3 to 5 days. Freeze small portions if needed. Salt is for flavor, not preservation.
Rinse Until Water Runs Clear
Cold-water rinsing removes residual buttermilk that would shorten butter's keeping quality. Knead gently during rinsing.
Diagnose Cream and Churning Separately
If granules never appear, verify the cream’s fat content, working temperature and equipment rather than adding salt or churning blindly. If granules form but are too soft to handle, chill briefly before rinsing. Rinse gently and work out trapped water; hot hands make newly formed butter smear.
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