5 Ingredients or Fewer

Camel's Milk

January 30, 2011
1 Ratings
  • Serves 8-12
Author Notes

Camel's milk has a very strong taste, much more so than cow's or goat's milk. It also must be consumed very slowly for it to be digestible. Once prepared, it should be served cold after hours of refrigeration, or warmed, as in the following recipe from our book "Cooking with the Bible: Recipes for Biblical Meals." —Anthony Chiffolo

What You'll Need
  • 6 cups fresh camel's milk
  • 1 teaspoon saffron
  • 2-3 teaspoons sugar
  • 1/2 teaspoon cardamom
  1. Pour milk and sugar into a pot and bring to a boil at low heat. Add the saffron and cardamom or nutmeg and boil for 2–3 minutes. Add more sugar if desired to sweeten further. Serve in warmed mugs.

See what other Food52ers are saying.

  • Usman Ubaid
    Usman Ubaid
  • marja51

2 Reviews

Usman U. May 12, 2013
Camel Milk UK - Frozen
available at 45 Tweedale Street Rochdale OL11 1HH Contact Usman Ubaid 07863202942
marja51 March 15, 2012
i am sorry to have to tell you that boiling camel milk is killing all the beneficial ingredients. so why than comsume camel milk? camel milk has to be consumed raw. if you want to warm it a little, do so au bain-marie and not on an open flame!
it is very nice to ferment camel milk. add 3 soaked and pureed apricots and add a probiotic or yoghurt starter. let ferment 24 hours in ca. 40 degrees Celsius.