When we think of yoghurt, we think of cow’s or sheep’s milk. But how about camel milk yoghurt? In the heart of the desert, in Abu Dhabi, a Greek chef took tradition into his own hands and turned it upside down.
By creating a yoghurt that hides the special taste of camel milk, Dimitris Balaouras challenges the palette of visitors, bringing culinary innovation to Arab countries.
Yoghurt, as a fermented milk product, is one of the most popular food trends for 2024, while its manufacturing methodology lends itself to experimentation and innovation.
Although it is traditionally made from goat’s, sheep’s or cow’s milk, rarer versions have appeared in recent years, such as donkey milk yoghurt.
The latest innovation comes from the United Arab Emirates, where camel milk, known as the “superfood of the desert”, is now used to make yoghurt.
How did Greek chef Dimitris Balaouras do it?
We contacted Dimitris Balaoura, chef de cuisine at the Ergon Restaurant of the Erth Hotel in Abu Dhabi, via video call. He talked to us about his experience making yoghurt from camel milk and the challenges he faced.
What inspired you to make camel milk yoghurt?
DB: Although camel milk yoghurt is already on the market, fruit flavours are often added to balance out its strong flavour.
Personally, in the kitchen, I always prefer to work with the flavours and history of the region and support local producers. This is what I did while working in Greece, and this is what I am trying to do here in Abu Dhabi.
So, the challenge for me was to create a delicious yoghurt with camel milk, which is easily found here, without the use of perfumes and to highlight its taste characteristics.
After many trials and failures, I developed a method and found the right ingredients to achieve the desired result. My partners’ first reactions were encouraging. They really liked it.
What are the difficulties with camel milk and cow milk?
D.B.: Camel milk has a similar total protein content to cow’s milk but has less fat and a lower concentration of casein, the protein responsible for milk coagulation.
This complicates the process of making yoghurt, as the final product is more watery and less creamy than cow’s milk.
In addition, camel milk proteins are more resistant to heat, increasing the difficulty of preparation.
Arabs are prohibited from consuming dairy products derived from pig rennet, the key ingredient that breaks down casein and causes it to coagulate, and from consuming foods stabilised with pork gelatin.
So, I was limited in the source of the basic ingredients I needed. I studied the goods in the surrounding area, searched and experimented until I found the ones that would give me the desired effect.
You understand that I cannot tell you more about the ingredients I found. However, we are talking about something herbal, which is easily found in the area.
Will it be able to get on the restaurant menu?
DB: I personally would love to see it on the menu, and I think it can make a mark in the dairy industry, especially in Arab countries. But it takes time for the idea to mature, as stereotypes and traditions bind Arabs. The camel’s milk symbolises the old desert age.
Yianna Balafouti is a columnist for Cantina. Translated by Paul Antonopoulos.
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