Ingredients

• 1 cup cold pasteurized camel milk
• 2 tbsp apple cider vinegar
• 1/2 cup commercial mayonnaise made with pasteurized eggs
• 2 tbsp finely chopped fresh dill
• 2 tbsp finely chopped fresh chives
• 1 small garlic clove, finely grated
• 1/4 tsp fine salt, plus more to taste
• 1/4 tsp ground black pepper

Method

1. Whisk camel milk and vinegar in a bowl. Let stand for 5 minutes; it may show light separation, but it will not necessarily thicken like cultured buttermilk.
2. In a second bowl whisk mayonnaise until smooth, then gradually whisk the milk mixture into it to avoid small mayonnaise lumps.
3. Fold in dill, chives, garlic, salt and pepper. Use herbs that have been washed and dried thoroughly.
4. Cover and refrigerate for at least 30 minutes so the herb flavor disperses and the mixture chills.
5. Stir, taste and adjust seasoning. For a dip, whisk in another 2 to 4 tablespoons mayonnaise; for a thinner drizzle, add milk by teaspoons.
6. Serve with salads, potatoes or vegetables. Return the unused portion to the refrigerator promptly.