The Traditional Uses of Camel Milk: A Heritage Passed Through Generations

Long before camel milk attracted interest beyond its traditional homelands, it was part of everyday life for communities who raised camels. Across parts of Africa, the Middle East and Central Asia, it has been valued as a food, a drink and an expression of local heritage.

At Kamelish, we believe discovering camel milk should begin with understanding the people and traditions behind it.

A Familiar Food in Pastoral Life

For camel herding families, milk has traditionally been one of the most direct ways their animals contribute to the household. FAO describes human consumption, alongside feeding calves, as a principal use of camel milk in traditional pastoral systems.

Often consumed as a drink, camel milk formed part of the daily relationship between families, their herds and the land. The routines surrounding milking and handling it reflected practical knowledge developed within each community.

Fermented Camel Milk: A Tradition with Many Forms

One of camel milk’s most distinctive traditional uses is fermentation. Different communities developed their own fermented drinks, with names, flavours and preparation methods that reflect local food cultures.

In Kazakhstan, shubat is a traditional fermented camel milk drink. Research describes a method in which a portion of previously fermented milk is added to fresh milk, helping start the next batch. Traditional containers have included skin bags and wooden vessels, with regular mixing forming part of the process.

Shubat illustrates how camel milk became the basis for a recognisable regional food tradition, with knowledge of its preparation passed between generations.

Dhanaan in Eastern Ethiopia

In eastern Ethiopia, researchers studying pastoral households in the Shinile and Jijiga areas documented a fermented camel milk known as dhanaan.

Households reported making it for several reasons: to extend the milk’s usable life, handle surplus production, collect milk over several days and take it to market. People also valued its taste.

These findings show how traditional food practices can meet several needs at once. Fermentation was part of household food preparation, but it also helped families manage their milk supply and connect with local buyers.

More Than One Camel Milk Tradition

There is no single way to describe camel milk culture. Drinking preferences, containers and processing practices vary between communities.

Even within one region, household habits may differ. The Ethiopian study, for example, found that fresh consumption was widespread alongside the preparation of dhanaan. Understanding this variety helps us appreciate camel milk as part of living food cultures, rather than reducing its history to one recipe or custom.

Discovering the Story Behind the Milk

The wider importance of camel keeping continues today. FAO recognises the contribution of camelids to livelihoods, food security, nutrition and cultural identity. Their value reaches beyond an individual product to the communities whose knowledge sustains these traditions.

For Kamelish, that heritage deserves a place in the conversation. Exploring camel milk means discovering regional tastes, family knowledge and the everyday ingenuity behind traditional foods.

Discover more about camel milk and its heritage with Kamelish.