From The Facebook 'Breakingtheviciouscycle' group:
"Camel’s milk: I gave it a go for yogurt-making yesterday. It went pretty well. I boiled it in the instapot to 180, removed from heat, cooled it to 75 degrees then dissolved 2 tsp of gelatin. (I used gelatin bc I’d read it probably wouldn’t thicken you as well as cows milk.) Then I added the starter and put it back into instapot on yogurt setting for 24 hours. It is earthy and sour - very much like yogurt should be. Not very creamy in its taste, but all in all turned out well (I think! I can’t find a recipe for it so just assumed the SCD approach would work). Just thought I’d share in case others are interested in this cows milk alternative. I mixed it in with the coconut milk yogurt to balance out the tastes."