Camel Milk – Burrata With A Hint Of Orange

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This dish is an innovation in itself by Chef Nishant Choubey and the best part is, it’s lactose and gluten free. Get to preparation people!

Ingredients :

3.75 litres of camel milk
1/2 tsp calcium chloride
2 tsp citric acid
1/4 tsp liquid vegetarian rennet
2-3 tsp heavy cream
1/2  tsp salt
2 to 3 orange slices

Instructions :

  • Boil the camel milk in a thick bottomed pan.
  • Dissolve citric acid and calcium chloride in approximately 500 ml of water.
  • Add it in pasteurized camel milk {preferably from Aadvik foods}
  • Let the mixture sit without any stir for some time.
  • Slowly the milk will turn into thick curd.
  • Use muslin cloth to remove the curd from the whey (left over liquid).
  • Mix the curd with heavy cream to ensure the texture is received.
  • Roll it inside the orange slices.
  • Serve chilled.

Enjoy these delish dishes with Aadvik camel milk that has the goodness Vitamin C {three times the usual cow milk} and is beneficial for lactose intolerants as well.