Kamil Perry
Yak cheese dog chews are made from yak milk, salt, and lime. The process begins with milk collection, which is then pasteurized by boiling at 212 degrees Fahrenheit for 45 minutes to an hour. This separates the cream and fat from the milk. After cooling, the skimmed milk is boiled again, this time with the addition of whey, lime, and salt, which help coagulate the milk and preserve it. The curds are then covered with a cheesecloth and pressed for 4-6 hours. The curds are then cut into pieces and baked at a low temperature for 12-24 hours. The final step is to smoke or ripen the cheese at around 95 degrees Fahrenheit for 12 days to three months to achieve the desired hardness, texture, and aroma.
| Characteristics | Values |
|---|---|
| Main Ingredients | Yak milk, Cow milk, Salt, Lime juice |
| Milk Boiling Temperature | 212 degrees Fahrenheit |
| Boiling Time | 45 minutes to 1 hour |
| Aging Time | 12 days to 3 months |
| Drying Time | 1 month |
| Moisture Content | 14% |
| Protein Content | 50% |
| Fat Content | 0.9% |
| Lactose Content | Less than 1% |
| Salt Content | Less than 0.1% |
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What You'll Learn
Milk boiling and churning
Milk Boiling
The collected yak milk is boiled at 212 degrees Fahrenheit for 45 minutes to an hour. This prolonged heating process serves a specific purpose. By maintaining a constant temperature, the cream and fat in the milk begin to separate. This separation is essential as it allows for the isolation of the desired milk components for the subsequent steps in cheese-making.
Churning
After boiling, the milk undergoes churning, a process that involves agitation to further separate its components. In the context of yak cheese, churning can refer to a couple of different steps in the process. One form of churning occurs when the milk is poured into a manual churning barrel after boiling. This step helps extract most of the fat from the milk. The solid material that remains is then separated from the whey using a sieve or cheesecloth. This solid material is what will be used to make the cheese.
Another form of churning occurs when salt and lime or lemon juice are added to the milk after boiling. These ingredients act as coagulating agents, causing the milk to separate into solid curds and liquid whey. This step can be observed in various recipes for yak cheese dog chews, where the milk starts to separate into chunks after adding these ingredients. The churning process is fundamental in initiating the formation of cheese curds, which are then further processed into the final dog chew product.
The milk boiling and churning steps are fundamental in the transformation of yak milk into a form suitable for cheese-making. These processes set the foundation for the subsequent steps in creating a long-lasting, tasty, and healthy treat for dogs.
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Curdling and straining
The process of making yak cheese for dogs involves several steps, including curdling and straining. Curdling is initiated by heating a blend of yak and cow milk to a specific temperature and adding lime juice. This causes the milk to coagulate and form solid curds. The curds are then collected, pressed, and shaped into sticks.
During the curdling process, the milk mixture transforms from a liquid state to a solid state. The addition of lime juice lowers the pH of the milk, causing the milk proteins to clump together and form curds. This process is crucial in separating the solid curds from the liquid whey. After the curds have formed, they are carefully collected and pressed to remove excess liquid. This step ensures that the final product will have the desired texture and consistency.
The collected curds are then shaped into sticks or bars. This step involves pressing and molding the curds into the desired shape. The sticks are then left to harden, creating a durable and long-lasting dog chew. The hardening process can take some time, with the sticks left to dry and age, allowing them to develop their distinctive flavor profile and durability.
Straining is another important step in the process. After the initial curdling and shaping, the yak cheese sticks undergo a straining process to remove any remaining liquid. This step ensures that the final product is dry and has the desired texture. The straining process may involve pressing the sticks to remove excess liquid or allowing the sticks to drain on their own. Proper straining is crucial in achieving the right consistency and extending the shelf life of the product.
Overall, the curdling and straining steps are essential in transforming the liquid milk mixture into a solid, long-lasting dog chew. These processes involve careful handling and shaping of the curds to create a safe and enjoyable treat for dogs. The final product is a hard, durable chew that softens over time as the dog chews on it, providing a long-lasting and engaging experience for the dog.
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Adding lime and salt
Yak cheese dog chews are made from milk, salt, and lime. The process begins with milk collection, which is then pasteurized by boiling at 212 degrees Fahrenheit for 45 minutes to an hour. This separates the cream and fat from the milk. After cooling, the skimmed milk is boiled again, this time with a bit of whey and lime and salt added. The whey and lime help coagulate the milk, while the salt helps preserve it and improve its flavour, aroma, and texture. With these additions, cheese curds will begin to form almost immediately.
The curds are then covered with a cheesecloth and pressure is applied. The amount of pressure applied will determine the firmness of the final chew. It is left for 4-6 hours, and then cut into pieces appropriate for the dog's size. The bigger the chew, the better, to avoid choking hazards. The chews are then placed on a baking sheet and baked at a low temperature for 12-24 hours. The longer the chews are baked, the harder they will be.
The final step is the ripening or ageing of the chews. The blocks of chews are cut into various sizes and then smoked or ripened on grills at around 95 degrees Fahrenheit to achieve the desired hardness, texture, and aroma. The flavour and aroma depend on how long they are smoked and dried. They are smoked for anywhere between 12 days to three months. The more they are smoked, the better the flavour, and the less moisture. After smoking, the chews are dried at room temperature for around a month.
The process of making these dog chews is free from chemicals, preservatives, and additives. The low-fat and high-protein content of the chews make them a healthy treat for dogs.
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Shaping and drying
After drying, the cheese is cut into various smaller sizes. The sticks are then smoked or ripened on grills at around 95 degrees Fahrenheit to enhance their flavour and aroma. The smoking process can take anywhere from 12 days to three months, depending on the desired result. The more the cheese sticks are smoked, the better the flavour and the less moisture they retain.
The final step is to further dry the cheese at room temperature for around a month. This ensures that the cheese sticks are completely dried and ready for packaging and consumption by dogs. The end product should have a maximum moisture content of 14%, over 50% protein, and minimal fat, making it a healthy and long-lasting treat for dogs.
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Smoking and ripening
The milk is then left to curdle, and the solid curds are collected, pressed, and shaped into sticks. These sticks are then smoked or ripened on grills at around 95 degrees Fahrenheit to achieve the desired hardness, texture, and aroma. The sticks are smoked for anywhere between 12 days to three months. The longer the cheese sticks are smoked, the better the flavour and the less moisture they retain.
The smoking process gives the yak cheese a great smoked taste that dogs love. It also removes the lactose from the milk, making the cheese fully digestible, lactose-free, grain-free, chemical-free, and preservative-free. This makes it a great option for dogs with sensitive stomachs or allergies.
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Frequently asked questions
Yak cheese for dogs is made from yak milk, salt, and lime. Some products also contain cow milk.
The yaks are raised in very high-altitude regions of Nepal, usually at or above 15,000 feet. They graze on open grasslands or are offered fresh-cut grass.
The collected milk is boiled at 212 degrees Fahrenheit for 45 minutes to one hour. This separates the cream and fat from the milk. The remaining milk is then used to make the cheese. After cooling down, the skimmed milk is boiled again, this time with some whey, lime, and salt added. The mixture is stirred slowly, and cheese curds begin to form. The curds are then removed from the pan and placed in a cheesecloth.
The curds are covered and pressure is applied for 4-6 hours. The curds are then cut into pieces and baked at a low temperature for 12-24 hours.
The final step is the ripening or aging of the cheese. The cheese is cut into smaller sizes and smoked or grilled at around 95 degrees Fahrenheit to achieve the desired hardness, texture, and aroma. The cheese is smoked for 12 days to three months, and then dried at room temperature for around a month.
