Camel milk is making a splash-back from the baths of Cleopatra. Packed with gut-friendly peptides, immune-boosting proteins, and a dash of desert heritage, this slightly salty white gold may just be the next best thing to add to one’s smoothie. Thanks to the latest research from Australia, camel milk isn’t just ancient — it’s officially delicious.
Recent research from Edith Cowan University (ECU) in Australia is giving camel milk a serious glow-up. Once a desert survival staple, this “white gold” is now trotting into the world of modern health trends, boasting impressive digestive benefits and a nutrient-packed profile.
As more consumers give the side eye to traditional dairy and plant-based milks, camel milk is stepping up as a surprisingly wholesome and tasty, contender.
Could the next big thing in one’s fridge come with a hump of history? Let’s find out why camel milk is back in the spotlight.
The ECU study, published in January 2025, revealed that camel milk contains a higher concentration of naturally occurring bioactive peptides compared to cow’s milk.
These peptides possess antimicrobial and anti-hypertensive properties, suggesting they can contribute to a healthier gut environment by selectively inhibiting harmful pathogens. This is particularly significant for those concerned about digestive issues and the delicate balance of their gut microbiota.
Furthermore, camel milk lacks β-lactoglobulin, a major allergen found in cow’s milk, making it a potentially hypoallergenic alternative for individuals with dairy sensitivities.
Its lower lactose content compared to cow’s milk may also make it more tolerable for those with lactose intolerance.
Beyond digestive health, camel milk boasts a unique nutritional profile. It tends to be slightly higher in water content, lower in fat and cholesterol, and contains more vitamin C, iron, and certain other minerals compared to cow’s milk.
It also contains insulin-like proteins, which have shown promise in regulating blood sugar levels and improving insulin sensitivity, making it a potential dietary aid for individuals with diabetes. Additionally, the presence of immunoglobulins and other protective proteins like lactoferrin and lysozyme suggests immune-boosting properties.
For those wary of “fake milk” or seeking alternatives to cow, buffalo, or even plant-based milks, camel milk presents a compelling option.
While plant-based milks can be nutritious, they often lack the comprehensive amino acid profile and naturally occurring bioactive compounds found in camel milk.
Some may also contain additives or have lower protein content compared to animal-based milk. Camel milk, on the other hand, offers a rich blend of essential nutrients and potential therapeutic benefits.
Now, the crucial question: does it taste good? The flavour of camel milk is often described as slightly salty but also smooth, refreshing, and clean. Some detect a subtle sweetness, while others note a slightly nutty or grassy undertone, which can vary depending on the camel’s diet and stage of lactation.
Many people are pleasantly surprised by its mild and palatable taste, and it can be consumed plain or used in coffee, tea, smoothies, and cooking.
Historically and currently, camel milk holds a significant place in Middle Eastern cuisine and culture. For nomadic communities in arid regions, it has been a staple food for centuries, providing essential hydration and nutrients in harsh environments. Traditionally, it was often consumed fresh and unpasteurized. While modern dairies in some Middle Eastern countries now pasteurize and package camel milk, its traditional use as a fresh drink remains prevalent.
While specific traditional dishes solely featuring camel milk might be limited, it has undoubtedly been a vital part of the Bedouin diet, either consumed directly or perhaps used in simple preparations. Its historical significance is intertwined with the camel’s role as a crucial animal for transportation, sustenance, and survival in the desert.
Even today, in countries like the United Arab Emirates, despite the shift towards modern food systems, fresh camel milk remains available and is considered a part of their national cuisine heritage.
