Public recipe with member extras
Fresh Camel Milk Cheese
A quick, simple fresh cheese made by curdling hot camel milk with lemon juice.
Milk & Dairy-Style Staples · Pantry Staple · Breakfast Bowls
What you need
Ingredients
- 1/2 gallon Camel Milk
- 1/2 tsp Salt
- 3 tbsp Fresh Lemon Juice
Method
Instructions
- Heat the camel milk and salt in a heavy pot over medium heat, stirring occasionally, until it reaches 190°F.
- Remove from heat and stir in the lemon juice. The milk will begin to curdle, separating into curds and whey.
- Let sit undisturbed 10 minutes to allow the curds to fully form.
- Ladle the curds into a cheesecloth-lined colander and let drain 10 to 30 minutes depending on your desired texture.
- Use immediately or refrigerate up to 5 days.
From The Complete Camel Milk Compendium by Aunesty Janssen
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