![“One of the biggest hurdles with camel milk is getting over the mental ‘hump’ [we see what you did there] of it coming from an animal other than a cow.”](https://assets.sbs.com.au/dims4/default/f5f2148/2147483647/strip/true/crop/1200x675+0+136/resize/1280x720!/quality/90/?url=https%3A%2F%2Fsbs-au-brightspot.s3.ap-southeast-2.amazonaws.com%2Fdrupal%2Fyourlanguage%2Fpublic%2F2b1b9ad1-1d02-4741-954c-f9a9f8bdaaab_1522719962.jpeg&imwidth=1280)
Soy milk is now a staple at most cafe menus, and almond milk is also increasingly common. Now, camel milk producers are keen to follow.
Camel milk has been judged by Australia's most prestigious dairy competition, the Sydney Royal Cheese and Dairy Produce Show, for the first time this year and producers are optimistic about its future.
Stergos Kastelloriou reports.
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