When you can’t drink it straight, mix it with your food. Try these camel milk recipes from WA camel milk producer Good Earth Dairy and get on this new healthy milk trend.
Camel milk is turning out to be a rock star dairy product. Some might find camels an unusual food source, but it continues to increase in popularity among those looking for a healthy and nutritious alternative to the usual cow’s milk. Camel milk is a powerhouse of nutrients, including probiotics.
Good Earth Dairy shares how you can slowly introduce camel milk into your diet with these four easy recipes. You may find its sweet-salty taste worth the buy.
Come to our Homegrown Market Day at Kitchen Warehouse Osborne Park WA on September 9th and learn more about camel milk.
1. Camel Milk Frittata
Using camel milk in this vegetable frittata recipe gives it a real melt-in-the-mouth quality. You’ll never know the difference but you’re bound to love it even more. This recipe serves four to six persons.
- 6 eggs
- 300ml Good Earth Dairy camel milk
- 1 large sweet potato
- 3 large tomatoes
- 2 handfuls of fresh basil and spinach
- ⅓ cup dried parmesan cheese
- 1 cup of grated cheese (cheddar is a good option)
- ½ tsp of pepper
- 1 tsp of salt
- 1 tbsp of dried chives
- Olive oil spray
- Preheat oven to 200C for 20 minutes.
- Beat eggs, camel milk, pepper, salt and parmesan cheese together until they form a custard-like consistency.
- Peel the sweet potato and partially cook it before slicing it into thin pieces.
- Thinly slice three tomatoes.
- Spray baking dish well with olive oil spray.
- Line the dish with a layer of sweet potato. Follow with a layer of tomatoes. Sprinkle with dried chives. Add a layer of spinach, plus another layer of tomatoes and dried chives. Follow by adding a layer of basil.
- Pour the “custard”—egg and camel milk mixture—over the vegetable stack.
- Generously sprinkle the dish with a cup of grated cheese.
- Bake in the preheated oven until the “custard” has set and the cheese has browned.
- Serve and enjoy!
2. Camel Milk Scones
Want the next batch of scones you bake to taste extra special? Try using camel milk in your recipe.
- 2 cups self-raising flour, sifted
- ¼ tsp salt
- 1 tsp baking powder
- 6 tbsp unsalted butter
- 1 egg
- 1 tbsp sugar
- ½ cup camel milk, plus extra for glazing
- Preheat oven to 200C (fan-forced) or 220C (convection).
- Place sifted dry ingredients in a bowl then rub the butter through them with your fingertips until the mixture resembles breadcrumbs.
- Make a well in the centre of the mixture and add in the beaten egg and camel milk.
- Stir, using a flat-bladed knife, until the dough comes together.
- Place the dough on a lightly floured surface and knead it gently before pressing it into a round shape that’s about 4cm thick.
- Cut out the scones with a round or fluted cutter. Line the baking tray with paper and place the scones. Glaze each one with camel milk.
- Bake in the preheated oven for approximately 15 minutes until light golden brown.
3. Camel Milk Chocolate Fondue
Chocolate fondue is always a winner, but making it with camel milk gives this decadent dessert a real x-factor.
- 1¼ cups (or 280g) semi-sweet or bittersweet chocolate chips (milk or dark)
- ½ to ¾ cup Good Earth Dairy camel milk
- 2 tbsp butter
- 1 tsp vanilla extract
- Combine chocolate, camel milk and butter in a heatproof bowl or saucepan.
- Place bowl on top of a saucepan of simmering water, and gently melt. Alternatively, melt in a microwave on medium power for two minutes. Stir until smooth. If mixture is too thick or lumpy, add more Good Earth Dairy camel milk.
- Stir in vanilla extract.
- Fondue can be used immediately, or set aside and re-warmed.
- Prepare dipping ingredients (marshmallows, banana pieces, apple pieces, pineapple chunks, strawberries, bite-sized pieces of sponge cake).
- Using forks or skewers, spear the ingredients and dip them in the fondue.
4. Banana Almond with Camel Milk Muffins
What makes banana almond muffins even more guilt-free and nutritious is when you add camel milk into your recipe. This recipe makes up to 12 medium-sized muffins or 8 large ones.
- 2 eggs
- 3 ripe bananas
- 1 cup almond meal
- ½ cup flour, sifted
- 6 tbsp Good Earth Dairy camel milk
- 3 tbsp honey
- 1 tsp vanilla extract
- Preheat oven to 180C.
- Grease a 12-cup muffin pan.
- Mash bananas.
- Add Good Earth Dairy camel milk, baking powder, vanilla extract, beaten eggs, and mashed bananas on a bowl then stir well.
- Add almond meal and flour to the wet mixture and stir some more.
- Bake for approximately 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
- Remove from the oven and let the muffins rest in their pan until they are cool enough to touch.
- Place muffins on a rack and wait until completely cooled before serving.
Recipes and images in this article were provided by the Good Earth Dairy. Visit www.goodearthdairy.com.au to learn more about camel milk.