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Donkey milk has a long tradition in Southern Europe. In Italy, France, and the Balkans, donkeys were part of rural life for centuries—as working animals and as sources of small quantities of milk. In this post, we take you on a journey through three regions and show you the customs, markets, and specialties surrounding donkey milk that have emerged there.
Why Southern Europe in particular?
Donkeys are hardy animals. They cope with sparse pastures, hillside terrain, and dry summers. Exactly these kinds of landscapes characterize large parts of Italy, Southern France, and the Balkans. Donkeys were indispensable there for a long time: they carried loads along mountain paths, helped with the harvest, and lived closely with the families on the farms.
Because a donkey only produces milk as long as she is nursing her foal, and the foal drinks first, only a small amount always remained for people. This rarity shaped the culture surrounding donkey milk: it was not an everyday drink for everyone, but something special that was enjoyed in small quantities or processed further. We explain more about this in the post Why donkey milk is so rare.
Italy: Donkey farms with a long history
In many regions of Italy—from the hills of Tuscany to the south—small donkey farms still exist today. Many of them keep only a manageable herd and milk in small quantities. The milk is often sold directly from the farm or processed into specialties.
In Italian cuisine, donkey milk appears mainly in sweet dishes. Because of its slightly sweet taste and thin consistency, it is suitable for desserts, ice cream, and baked goods. Some farms offer their own ice cream flavors or cookies made with donkey milk. Donkey milk also has a permanent place in Italian cosmetic tradition, for example in soaps and creams.
France: From street vending to farm culture
France has a particularly well-documented history of donkey milk. In the 19th century, donkey owners in Paris and other cities walked through the streets with their animals. The milk was milked directly outside the front door and sold fresh—a form of trade that shows how valuable and limited the product was.
Today, there are numerous small donkey farms in France that process their milk mainly into soaps and personal care products. Many of these farms open their doors to visitors. There you can watch the milking and learn how much manual labor is involved in every liter.
The Balkans: Donkey milk and donkey cheese
In the Balkans, for example in Serbia, Croatia, and Montenegro, donkeys have been part of rural life for centuries. Donkey milk was traditionally sold directly from the farm in small quantities and drunk within the family.
The region is particularly known for donkey cheese. Because donkey milk contains little casein, cheese production is labor-intensive: you need around 25 liters of donkey milk for one kilogram of cheese. Accordingly, this cheese is rare and in demand. You can read how the production works in detail in our post about donkey cheese production. You can also try our donkey cheese yourself.
Common roots: Traditions from antiquity
All three regions share a common history. According to tradition, the Egyptian queen Cleopatra bathed in donkey milk. There are also accounts from the Roman Empire that Poppaea Sabina, the wife of Emperor Nero, used donkey milk in her baths. Whether these stories are entirely accurate can no longer be said with certainty. However, they show that donkey milk was considered a luxury even back then.
Many folk traditions also attribute special properties to donkey milk. We deliberately do not repeat such claims: donkey milk is a food, and its history is exciting enough without having to attach promises to it.
What remains of the traditions
Many of the things that characterize Southern European donkey farms still apply today:
- Small herds: Donkey milk is not produced in large quantities, but on manageable farms.
- Manual labor: It is milked by hand or in small quantities, and the foal stays with its mother.
- Versatile use: Donkey milk is drunk plain, processed into cheese, or used in cosmetics.
At DON DONKEY'S®, donkey milk is milked by hand on European farms, laboratory-tested in Germany, and delivered frozen. This way, you can experience a piece of this tradition at home too.
Frequently asked questions
In which countries does donkey milk have a long tradition?
Especially in Southern Europe—for example in Italy, France, and the Balkans—donkeys were part of rural life for a long time. Traditions date back to antiquity.
Why was donkey milk sold directly outside the front door in the past?
A donkey only produces small quantities of milk. In the 19th century, in some cities, selling directly from the animal to customers was a simple way to offer fresh milk.
What does donkey milk taste like?
Mild and slightly sweet, with a thin consistency. Many compare it to very light cow's milk.
How do I store fresh donkey milk?
Fresh donkey milk is stored frozen at −18 °C and thawed slowly in the refrigerator at 2–7 °C. Please follow the instructions on the label.
