Fermented Camel’s Milk
Amongst the Stamekian desert nomads, camels are sacred animals. To injure one is considered as a high offense and, thus, a nomad would rather starve than consume camel meat.
Camel milk, however, is a staple part of a nomad’s diet and its fermented variant is considered a refreshing delicacy amongst the tribes and takes several days to make.
Manufacturing process
This drink is prepared by adding previously-soured camel milk into a skin bag of fresh milk until the previously-soured to fresh ratio is about a third. It is then left in the sun for four to eight hours to fully sour. Four three days after, fresh milk is added daily until there is a ratio of a fifth previously soured to fresh.
Although it looks like yogurt, the drink has a runny, frothy consistency and a tangy flavour.
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