Hi Mikechar,
Thanks I've looked at a few articles and videos on camel cheese making, unfortunately they do not have any recipe in detail. I also found a popular camel yogurt drink called Chal or Shubat, and it turns out to be very similar to what I was making. It's interesting that they let the incubation of Shubat under 30C where as in cow milk yogurt making, many people recommend much higher like 40-46C. I'd be interested to know why.
That reminds me, I also notice something with very fat whole yat milk. If I leave the milk as it is (in a bottle anaerobically) in the fridge too long, the top cream part begin to coagulate along with some curds in the liquid but the milk does not sour. If I take it out to room temperature, the curdling speeds up, and I would get a (naturally) curd of cheese-like end product and (normal looking) whey. However, there is no sour taste to it and I'm reluctant to eat it due to safety concerns. Again, I am very curious to what is behind this transformation as this looks like raw yak cheese making without any heat (though also without assurance of safety).