Donkeys (Equus asinus) were domesticated from the African wild ass around 5,000 years ago, originally as working animals. While donkey milk has been consumed since antiquity — Cleopatra is said to have bathed in it — commercial donkey dairy is a relatively niche industry, concentrated mainly in southern Europe, the Balkans, and parts of Central Asia.
Donkey milk is thin and slightly sweet, with a composition remarkably similar to human milk. It contains less fat and protein than cow’s milk but more lactose. It has historically been used as an infant formula substitute in some cultures, though today it is primarily sold as a specialty dairy product.
How it's produced
Donkey dairy farming is small-scale and labour-intensive. Donkeys produce far less milk than cows or goats — typically one to two litres per day — and must be milked in the presence of their foal, as they will not let down milk otherwise. This makes large-scale commercial production difficult and keeps prices high.
Most donkey dairy operations are found in Italy, Serbia, and other parts of southern Europe. The animals are kept on pasture and milked by hand or with adapted milking machines. Donkey dairy farming is uncommon in Australia.
What it costs the planet (per kilo)
≈ Estimated from its category — typical for other red meat, not measured for this item yet. Sources & methods →
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