🇩🇯 Djiboutian Cuisine

Caano Geel

Fermented Camel Milk

Prep Time 24 hours
Servings 4
Difficulty Easy
Calories 105 kcal

Fresh camel milk naturally fermented into a tangy, slightly effervescent drink with a creamy texture. This traditional beverage is prized for its cooling properties in the extreme Djiboutian heat.

Ingredients

Instructions

  1. 1 Pour fresh camel milk into a clean traditional gourd or glass jar, filling it three-quarters full to allow space for fermentation gases.
  2. 2 Cover the container loosely with a clean cloth to allow airflow while keeping out insects and debris.
  3. 3 Leave at room temperature for twelve to twenty-four hours. In Djibouti's hot climate, fermentation happens quickly, producing a tangy, slightly fizzy drink.
  4. 4 Check the milk periodically by tasting. When it reaches the desired level of tanginess and has thickened slightly, it is ready to drink.
  5. 5 Serve chilled or at room temperature. Strain through a cloth if a smoother texture is preferred. The drink becomes more sour the longer it ferments.

Did You Know?

Camel milk has three times more vitamin C than cow milk and is naturally lower in fat, making it one of the most nutritious milks available in desert environments.