Donkey Milk Cheese: A Simple Guide to Making and Using This Rare Dairy

Donkey milk cheese isn’t something you see in every supermarket, but it’s gaining fans because it’s light, creamy, and easy on the stomach. The milk comes from donkeys, which produce less fat and lactose than cow’s milk. That makes the cheese milder in taste and a good option for people who are sensitive to dairy.

First things first – where do you get donkey milk? Small farms in Europe and parts of Asia sell it in bottles or fresh cartons. If you can’t find it locally, online specialty stores often ship it in insulated boxes. Keep the milk refrigerated and use it within a few days for the best results.

How to Make Donkey Milk Cheese at Home

The process is similar to making a simple fresh cheese like ricotta. You’ll need 2 liters of fresh donkey milk, a tablespoon of lemon juice or white vinegar, and a pinch of salt. Heat the milk slowly in a saucepan until it reaches about 85°C (185°F). Stir occasionally to avoid scorching.

When the milk is hot, turn off the heat and add the lemon juice or vinegar while stirring gently. Within a minute, the whey will separate and curds will form. Let the mixture sit for 10 minutes so the curds firm up a bit.

Line a colander with a clean cheesecloth and pour the curds into it. Let the whey drain for 15–20 minutes, depending on how soft you want the cheese. For a firmer texture, tie the cloth and hang it for an extra hour. Sprinkle a pinch of salt, squeeze out excess liquid, and your donkey milk cheese is ready.

Ways to Enjoy Donkey Milk Cheese

The cheese is mild, so it works well on toast, in salads, or as a topping for fresh fruit. Spread it on crackers with a drizzle of honey for a quick snack. Because it’s low in fat, it also mixes nicely into smoothies without making them too heavy.

If you love baking, substitute it for cream cheese in pastries or tarts. Its subtle flavor lets the other ingredients shine, especially berries and citrus. You can also crumble it over pasta dishes for a creamy finish without the heaviness of traditional cheese.

Health‑wise, donkey milk is rich in vitamin C and omega‑3 fatty acids, and it contains less cholesterol than cow’s milk. The cheese keeps those benefits while adding protein and calcium. Some people say it’s easier to digest, making it a good option for those who get bloated after regular cheese.

Store the cheese in an airtight container in the fridge and use it within a week. If you notice any off smell, discard it – fresh cheese should smell slightly milky, not sour.

Overall, donkey milk cheese is a fun experiment for home cooks who want something different. With just a few ingredients and a simple method, you can create a gentle, nutritious cheese that adds a new twist to everyday meals.