A method of making a fortified dairy product includes concentrating an amount of fruit juice and an amount of camel milk to obtain an amount of concentrated camel milk and an amount of concentrated fruit juice. The concentrated camel milk and the concentrated fruit juice can be heated and blended to produce a mixture. The mixture can then be spray dried to produce the fortified dairy product. The fortified dairy product can be a homogenous powder having a pH level ranging from about pH 4.5 to about pH 7.0.