Natural form

Fresh camel milk poured into a traditional ceramic bowl, thin and lightly ivory in color.

Shows the milk's defining visual traits — pale off-white color and thin, watery body — distinguishing it from richer cow's milk at a glance.

Dairy & Eggs

Camel Milk

Lean, slightly salty milk from camels, drunk fresh or fermented across arid regions.

Camel milk is a staple in arid and pastoral regions of Africa, the Middle East, and Central Asia, with a thin body and a mildly salty, slightly tangy taste. It is drunk fresh, soured, or fermented, and is valued for keeping well in heat and being lower in fat than cow's milk. It is harder to turn into cheese because it does not curdle as readily.

Camel milk is the liquid secreted by female camels, produced by dromedary (one-humped) camels across the Middle East, Horn of Africa, and North Africa, and by Bactrian camels in Central Asia and Mongolia. It has sustained pastoralist communities for over 5,000 years and remains a dietary cornerstone in arid regions where cattle cannot thrive. A single camel yields only 3–5 liters daily—roughly one-tenth of a dairy cow's output—making it scarce and expensive outside its native geography. The global camel dairy industry is expanding, with operations in Australia, the United States, Europe, Kenya, Mauritania, UAE, and Saudi Arabia bringing camel milk to new markets.

Nutritionally, camel milk differs meaningfully from conventional dairy. It contains higher protein, three to five times more vitamin C than cow's milk, and smaller fat globules that contribute to a thinner consistency and superior frothing ability. The flavor is its most distinctive characteristic: slightly salty and mineral-forward, with a subtle gamey undertone in raw form and noticeably less sweetness than cow's milk. The lactose content is lower but not absent, and the pH runs slightly more alkaline. These properties directly affect how it behaves in cooking and require adjusted technique compared to standard dairy.

From a culinary standpoint, camel milk's unique casein profile—predominantly kappa-casein and lacking beta-lactoglobulin—makes it incompatible with traditional rennet coagulation, limiting conventional cheese-making. However, it excels in fermented products, ice cream, beverages, and desserts. The milk's high vitamin C content also acts as a mild natural preservative, though fresh milk remains highly perishable and demands rigorous cold-chain handling from source to table.

Measured in: ml
Storage: Fridge

Allergens

Dairy

Types & varieties

Fresh/Raw Camel Milk

Unprocessed; consumed within 24–48 hours of milking; most common in pastoral communities where it is drunk immediately after milking

Pasteurized Camel Milk

Heat-treated for extended shelf life; the primary commercial form available in specialty markets and online internationally

Shubat

Traditional fermented camel milk from Kazakhstan, Turkmenistan, and Mongolia; tangy, slightly effervescent; typically homemade via back-slopping with a small amount of previous batch

Labneh from Camel Milk

Strained fermented milk; texture runs looser than cow's milk labneh due to different protein structure; popular in Saudi Arabia and UAE

Camel Milk Powder

Dehydrated for storage and transport; reconstituted for drinking or cooking; useful where fresh milk is unavailable

Camel Milk Ice Cream Base

Specialized commercial product; camel milk's smaller fat globules produce exceptionally smooth texture with fine ice crystals

Common uses

Fresh drinking milk, served alone or with dates and grains as a traditional stapleFermented into yogurt and cultured dairy products using standard starter cultures at 40–43°CTraditional desserts such as fateet and rice puddings in Gulf cuisineIce cream production; yields exceptionally smooth texture with small, fine crystalsSmoothies and contemporary beverages in health-focused food service and cafesCooking grains and porridges; the subtle salinity integrates into cooked preparations without added saltAs a higher-protein, lower-lactose alternative in recipes for those with cow's milk sensitivity (though not lactose-free)Making soft fresh cheeses via acid coagulation only—camel milk does not respond to rennet

Tips & pitfalls

Never boil camel milk vigorously—heat gently to 85–95°C (185–203°F) and hold; high heat denatures proteins and produces a grainy, curdled texture
For cheese-making, skip conventional rennet entirely—use acid coagulation with lemon juice or citric acid at 75–80°C (167–176°F); the unique casein structure makes rennet ineffective
Store fresh camel milk at 4°C (39°F) or below at all times; it spoils faster than cow's milk due to lower natural antimicrobial activity—temperature abuse is the leading cause of spoilage in exported milk
When substituting for cow's milk in baking, use a 1:1 ratio by volume but expect slightly saltier, more mineral-forward results that may alter the balance of sweet recipes
For yogurt, culture at 40–43°C (104–109°F) for 8–10 hours; the final texture will be noticeably thinner than cow's milk yogurt—strain through cheesecloth for labneh if a thicker product is desired
Thaw frozen camel milk blocks slowly in refrigeration, never at room temperature, to preserve texture and prevent localized warming
When sourcing internationally, verify cold-chain integrity before purchasing—look for intact packaging and check that the product has been continuously refrigerated
Authentic shubat requires back-slopping with a small amount of previous batch rather than commercial freeze-dried starters, which tend to produce inconsistent results

Nutrition

108kcal

Energy

452 kJ · per 100 g

Where the calories come from

Protein 22%Carbs 20%Fat 58%

Protein

12% DV

Carbs

5.4g

2% DV

Fat

9% DV

Fiber

0% DV

Sodium

44mg

2% DV

Notable micronutrients

Vitamin B1230% DV

Riboflavin (B2)27% DV

Calcium15% DV

Phosphorus13% DV

Vitamin A5% DV

Vitamin C5% DV

Source · USDA FoodData Central · approx. Milk, sheep, fluid

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In the shops

Matched grocery products

No matched grocery products for Camel Milk yet.

Good to know

Flavor: Slightly salty, mineral-forward; less sweet than cow's milk; subtle gamey undertone in raw form
Color: Slightly whiter than whole cow's milk
Fat content: 3.5–5.4% by breed and diet; smaller fat globules than cow's milk, which improves frothing and creates smoother ice cream
Protein content: Higher than most ruminant milks; lacks beta-lactoglobulin; predominantly kappa-casein
Lactose: Approximately 4.8%—lower than cow's milk but not lactose-free
Vitamin C: Three to five times higher than cow's milk
Primary sources: Dromedary camels in Middle East, Horn of Africa, North Africa; Bactrian camels in Central Asia and Mongolia
Shelf life: Fresh: 24–48 hours unrefrigerated, 5–7 days at 4°C (39°F); pasteurized: 2–3 weeks refrigerated
Texture: Thinner consistency than cow's milk; froths well
pH: Slightly more alkaline than cow's milk, approximately 6.5

Substitutes

Goat Milk — Closest in fat profile and protein structure; mildly earthy flavor similar to camel milk's gamey note; use 1:1 ratio; avoid if casein sensitivity is a concern since both are ruminant milks
Whole Cow's Milk — Sweeter and less mineral-forward; acceptable in most cooked applications; not suitable for lactose-sensitive individuals or those avoiding cow's milk specifically
Sheep's Milk — Higher fat and protein; richer flavor; excellent for cheese-making due to favorable casein balance; difficult to source fresh outside specialist suppliers
Oat Milk (unsweetened) — Vegan alternative with neutral flavor and similar thin consistency; not a direct nutritional match; best suited for beverages and smoothies rather than cooking

Pairs with

Dates Honey CardamomRose WaterSaffronBarass (millet porridge)Ghee or Clarified ButterTurmeric

Also called

Caano Geel