Spending a year traversing five Australian deserts on camel-back clearly taught ‘camel whisperer’ Stephen Geppert a few things about handling these majestic dromedaries – but it wasn’t until he became a part of Australia’s newest commercial camel dairy that he became an expert at milking them.
In a dusty Dandaragan paddock, he’s bringing his last six milkers for the morning into the new custom designed dairy facility which is the nucleus of the fledgling Good Earth Dairy – a company whose vision is to make nutritious camel milk a staple in every Australian kitchen.
As their calves run in beside them, Stephen explains how happy he is to see the new additions settling in so well – you see, these animals, aged from seven up to thirty four, haven’t been bred in captivity. In fact just a few months ago they were part of Central Australia’s feral camel epidemic, and are lucky escapees of a controversial camel cull which cost the Australian government over $15 million in 2009.
“I love taking a totally wild camel and turning it into a friendly animal, who loves coming up and working with people,” says Stephen of his new role. After a few weeks of gentle treat-training the once-feral camel cows wait compliantly in their stalls for the custom milking-cups to be manually attached. The actual milking machine is essentially the same as one found in any cow dairy.
It takes Stephen about 5 minutes to collect an average of 7-9 litres of camel milk, which is rapidly becoming known as ‘white gold’, from each cow. There’s good reason for the name – currently retailing at $6 for a 300ml bottle and $15 for the new 1 litre bottle it’s an expensive tipple! However whilst the possiblitites that it can dramatically reduce a diabetic’s insulin levels as well as benefit sufferers of inflammatory bowel disease are still being studied, that it’s a healthy, low lactose, low fat milk has been well substantiated.
“The bottom line is that we know it’s a superior product,” says Good Earth Dairy CEO Marcel Steingiesser, “There’s a lot of exciting research being done but in terms of the simple biochemistry of the milk it contains the smallest fat cells of any other milk (in the market) next to human milk, which makes it easily digestible for humans.”
Utilised in the Middle East for thousands of years, camel milk is rich in calcium, magnesium, manganese, potassium, phosphorous, copper, zinc and contains more vitamin C minus half the saturated fat of regular milk.
Although there are other small camel-milk producers around, Good Earth Dairy is the first one in WA to offer a pasteurised product, a point of difference they hope will see the venture grow rapidly. Whilst the cultural sector and health food shops have been early adopters, Marcel and Stephen believe this superfood will become part of the average Australian diet.
And the taste? Light and delicious with a slightly mineral quality. Hold the skinny long mac – I think I’ll take a camel-latte instead!
Good Earth Dairy camel millk is available locally at Windmill Roadhouse, Regans Ford or call 1300 CAMELS (1300 226 357) to arrange a farm visit and purchase.
