From the kitchen
Camel Milk Yogurt
A tangy cultured camel-milk yogurt with a naturally soft, often pourable texture, suitable for bowls, drinks and refrigerated straining.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 4 cups fresh pasteurized camel milk
- 2 tbsp plain pasteurized yogurt with live active cultures, or a commercial yogurt starter dosed according to its package
Method
- Wash jars and utensils thoroughly. Heat pasteurized milk in a heavy saucepan to 180°F, stirring and checking with a thermometer.
- Cool to the temperature specified by your starter, typically 110°F. Do not add culture while the milk is hotter than the starter allows.
- Mix the yogurt starter with a few tablespoons cooled milk, then whisk into the remaining milk. If using powdered starter, follow its dose and temperature directions instead.
- Transfer to clean jars and incubate at the culture manufacturer’s specified temperature, generally about 110°F, for 8 to 12 hours. Use a thermostatically controlled yogurt maker.
- Check acidity with an appropriate calibrated meter or food-range pH strips; yogurt should reach pH 4.6 or below within the starter’s recommended incubation window. If it does not, discard rather than continuing indefinitely.
- Refrigerate promptly for at least 4 hours before serving. Expect a soft, often pourable texture.
Cook with confidence
Before you start
Before you start
Camel milk often makes a looser yogurt than cow milk. Texture alone does not verify successful fermentation. Use fresh pasteurized milk, a commercial culture suitable for milk, and controlled temperature; do not use a warm room as a yogurt maker.
Serving and keeping
Keep at 40°F or below, covered, and use within 5 to 7 days or the starter manufacturer’s shorter limit. Do not serve a batch with uncertain acidity or incubation history.
Starter Math
Use 2 tablespoons live-culture yogurt for 4 cups camel milk. More starter does not guarantee a stronger set. Temper it with a few tablespoons cooled milk, whisk smooth, then return it to the batch.
Camel Milk Sets Differently
Camel milk yogurt can remain softer than cow-milk yogurt even when correctly cultured. Refrigerate at least 4 hours before judging. For a thicker result, strain fully chilled yogurt in the refrigerator.
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