Homemade Yak Chews

Recipe by Rebecca (wrenley’s mom and owner of whatspup.co)

https://www.instagram.com/wrenleythegoldengirl/

https://www.instagram.com/whatspups.co/

https://www.whatspups.com/

Ingredients:

• 1 gallon of skim milk

• 16 quarts of non-fat powdered milk (equivalent to 4 gallons of prepared milk)

• Juice from 6 lemons or 6 limes (approximately 1 cup total of juice)

• 1 tablespoon of non-iodized salt (optional, for preservation)

Instructions:

1. Heat the Milk:

• Pour 1 gallon of skim milk into a very large pot.

• Set the pot over medium-high heat and bring the milk to a simmer, stirring frequently to prevent it from burning on the bottom.

2. Add Salt and Powdered Milk:

• Stir in 1 tablespoon of salt and dissolve completely.

• Once the milk is warmed up (before it boils), gradually add the 16 quarts of powdered milk while stirring continuously to dissolve.

3. Curdle the Milk:

• When the milk reaches a gentle boil, turn off the heat.

• Pour in the juice from 6 lemons or limes, stirring well. The milk will curdle, forming chunks of cheese as it separates from the whey.

4. Strain the Curds:

• Line a large strainer with cheesecloth and pour the mixture into it.

• Twist the cheesecloth to squeeze out as much liquid (whey) as possible.

• Let it cool enough to touch, then continue pressing out the moisture.

5. Shape the Cheese:

• Shape the cheese into a large, firm square block on a baking sheet or cutting board.

• Place another cutting board on top and weigh it down with a heavy object (like a gallon of milk or a pot filled with water).Refrigerate for 3-4 hours to let the cheese slightly harden.

6. Cut Into Chews

   • Remove the cheese block from the fridge and cut it into rectangular chew-sized pieces.

7. Dehydrate or Oven the Chews:

• DEHYDRATE:

  • Place the pieces into a dehydrator set to 135°F and dehydrate for 8-10 hours, or until the chews are completely hardened.

• OVEN:

  • If you don't have a dehydrator, use your oven. Set it to 135°F-150°F (or the lowest temperature possible).

  • Place the cheese pieces directly on an oven rack or a baking sheet with ventilation.

  • Bake for 12-24 hours, flipping the pieces every 6-8 hours, or until fully hardened.

  • Leave the oven door slightly ajar (use a wooden spoon or similar tool) to let moisture escape and assist the drying process.

8. Cool and Store

   • Allow the chews to cool completely, then store them in an airtight container in a cool, dry place.