Camel milk - how to make yoghurt

Yogurt Making
1

Hello!

I tried to make yoghurt with a “standard ferment” but failed.

So, I am looking for a yoghurt ferment for the production of yoghurt from camel milk.
I was recommended ABY-3 Culture, which is specifically designed for camel milk yoghurt and similar dairy products. This culture comprises strains like Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus that thrive in camel milk.
But I am not sure if this is the right approach.

Could you recommend a corresponding product and/or could you recommend a procedure with temperatures and time, when using camel milk.

Thank you very much.

Best regards,
Stephan

2

You can any products here:https://www.npselection.com/
They can ferment any milk
You can follow the instructions here:https://www.yogurtathome.com/howtomake
They apply to any dairy milk fermentation as well with plant-based milk substitutes

The only difference will be the texture at the end. Due to the low protein content in camel milk compared to sheep, buffalo and cow milk, so a liquid texture can be expected