BJ Brinker’s Home Cooking: Himalayan Yak Cheese Chews

My grand-dog loves these.  Next time I wouldn’t cut them so short.

HIMALAYAN YAK CHEESE CHEWS

(makes 6-10)

Ingredients:

*1 gallon skim milk (yes it should be skim)

*3/4 cup lemon or lime juice

*1 teaspoon pink Himalayan salt

Directions:

~Heat 1 gallon milk and 1 teaspoon pink Himalayan salt in a large heavy bottom pot over medium-low het, stirring often.

~Bring to a strong simmer (190-200 degrees).

~Remove from heat and gently stir in 3/4 cup lemon or lime juice until curds start to form.

~Place a mesh strainer over a bowl and place some cheese cloth in  strainer.

~Strain out curds into cheesecloth.

~Wrap cheesecloth around curds and gently squeeze any excess liquid.

~Form the cheese curds into a rectangle about 1-inch thick (cheesecloth still wrapped around it).

~Place on a cookie sheets and then place another cookie sheet over it.

~Add something heavy over top cookie sheet and allow to sit for 4-5 hours.

~Remove cheesecloth from cheese.

~Cut into desired size chews (make sure you don’t make them to small).

~Bake for 40 minutes, flipping them half way through.

~Remove from oven and place on cooling rack.

~Allow to dry out and harden up for 3 days, turning everyday.

~Refrigerate for up to 1 week or freeze to last longer.