The llama is classified in the camleid family with camels and alpacas, predominantly found and domesticated in the mountain region of South America (Peru, Ecuador, Bolivia, Chile). These animals produce high quality wool, work like a horse or mule, pulling carts and graze in pastures, making them easy to maintain as livestock animals.

Just like any other mammals, llamas produce milk to feed their young. Even though this might sound like a new thing, this has been around for centuries. The people of South America have been using them for their tasty meat, soft wool and occasionally, nutritious milk.

Fairmont Mount Kenya Safari Club

In Kenya, the llama population – a crossbreed of a camel and sheep, stands at a population of 200 with most of them in the central plains of Kenya. These animals were first brought to Kenya as a gift from the Peruvian president and can only be found at Mount Kenya Safari club and Egerton University.

We spoke to Mr Kiai from Mount Kenya Safari club who gave us insight on llama milk. According to Mr. Kiai, llamas produce around 2 litres of milk per day. Getting the milk is very hard as they have short teats, their udder capacity is limited, so they would need to be milked every 2-3 hours.

Source: (Fantuz et al, 2016)

Llama milk contains more milk compared to cow and goat milk, and lower lower in fats compared to the milk of other domestic ruminants.

Mr Kiai noted that the biggest problem with drinking the milk of a llama is the amount these animals produce.

The post Llama Milk: Insights, Benefits & Downsides appeared first on Capital Lifestyle.


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