Complete free recipe
Camel Milk Yogurt
Thick, tangy cultured camel milk yogurt, the base for labneh and other recipes throughout this book.
Milk & Dairy-Style Staples · Pantry Staple · Base For Other Recipes
What you need
Ingredients
- 4 cups Camel Milk
- 2 tbsp Plain Yogurt with live active cultures, or a powdered yogurt starter
Method
Instructions
- Heat the camel milk in a heavy-bottomed saucepan to 180°F, stirring occasionally to prevent scorching.
- Remove from heat and cool to 110-115°F, use a thermometer rather than guessing.
- Whisk the yogurt starter into the cooled milk until fully dissolved.
- Pour into a clean jar, cover, and hold at 110°F for 8 to 12 hours, using a yogurt maker or an insulated cooler with warm water.
- Refrigerate at least 4 hours before using; it will continue to thicken as it chills.
From The Complete Camel Milk Compendium by Aunesty Janssen
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