Step 1: Curdling the Yak Milk:

Heat Up: In a large pot, heat the yak milk over medium heat. Keep a watchful eye and stir constantly to prevent scorching on the bottom.

Bring to a Boil: Once the milk reaches a gentle boil, remove it from the heat.

Add the Curdling Agent: Now, gently stir in a small amount of lime juice or vinegar, along with some salt, to enhance the flavor.

Form the Curds: Keep stirring continuously for 1-2 minutes until you see curds separating from the liquid whey.

Step 2: Straining the Curds:

Let it Settle: Once the mixture thickens, remove it from the heat and allow it to cool slightly for easier handling.

Prepare the Strainer: Line a large bowl or pot with a fine mesh strainer or cheesecloth. This will separate the curds (solids) from the whey (liquid).

Strain the Mixture: Carefully pour the thickened milk mixture through the strainer, letting the whey drain into the bowl or pot below.

Extract Excess Whey: Use a spoon or spatula to gently press the curds in the strainer, squeezing out any remaining liquid.

Step 3: Shaping the Chews:

Form the Dough: Gently fold the curds in the cheesecloth into a rectangular shape.

Apply Pressure: Place the cheesecloth-wrapped dough between two hard, flat objects (like heavy cutting boards) to press out even more moisture and give the chews their final shape. You can find a video tutorial for this step online for a visual guide.

Rest and Drain: Leave the pressed dough to rest for 4 hours, allowing any remaining moisture to drain.

Step 4: Drying the Chews (Choose Your Method):

Oven Drying:

Preheat the Oven: Set your oven to a low temperature of 200 degrees Fahrenheit (93 degrees Celsius).

Arrange the Chews: Carefully cut the shaped dough into individual chew sizes and place them on a parchment-lined baking sheet, ensuring some space between each piece for even drying.

Low and Slow: Bake the chews for several hours, anywhere from 4-6 hours or longer, depending on their size and thickness. They need to be fully dried and hardened throughout.

Monitor and Rotate: Check on the chews periodically and rotate the baking sheet if necessary to ensure even drying throughout the process.

Dehydrator Drying (Alternative):

Set the Temperature: If you have a dehydrator, set it to 150 degrees Fahrenheit (65 degrees Celsius).

Dehydrate the Chews: Place the shaped chews on the dehydrator trays and dehydrate for 12-24 hours, or until they reach your desired level of dryness and hardness.

Step 5: Cool, Store, and Enjoy!

Cool Completely: Once the chews are fully dried and hardened, remove them from the oven or dehydrator and allow them to cool completely to room temperature.

Storage: Store your homemade yak chews in an airtight container or zip-top bag at room temperature. They can also be stored in the refrigerator for even longer shelf life.

Treat Time!: Finally, it's time for your furry friend to enjoy their delicious and healthy homemade yak chews! Supervise your dog while they chew to ensure safety and watch for any signs of choking or discomfort.