Andy Montoya
Yak cheese is made from yak milk, which is produced in the high-altitude regions of Nepal, usually at or above 15,000 feet. The milk is boiled and then poured into a manual churning barrel to extract most of the fat. The curdled milk mixture is then poured into a sieve to separate the solid material used to make the cheese from the whey. The whey is added back to the milk along with lime and salt, which help coagulate the milk and preserve it. The mixture is slowly stirred until cheese curds form. The curds are then covered and pressure is applied for 4-6 hours. Finally, the chews are dried and smoked to reach the desired hardness, texture, and aroma.
| Characteristics | Values |
|---|---|
| Ingredients | Yak milk, Cow milk, Salt, Lime juice, Whey |
| Milk Boiling Temperature | 212 degrees Fahrenheit |
| Boiling Time | 45 minutes to 1 hour |
| Aging Temperature | 95 degrees Fahrenheit |
| Aging Time | 12 days to 3 months |
| Drying Time | Around a month |
| Moisture Content | Maximum 14% |
| Protein Content | Over 50% |
| Fat Content | 0.9% |
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What You'll Learn
Boiling the milk
After the milk has cooled down, it is boiled again, but this time, a bit of whey is added. Whey helps coagulate the milk. Lime and salt are also added at this stage. Lime also helps coagulate the milk, and salt reduces water activity in the milk, which helps microbial growth and promotes preservation and safety. It also positively affects the flavor, aroma, and texture of the final product. With these additions and a slow stir, cheese curds will begin to form almost immediately.
The curdled milk mixture is then poured into a sieve so that the solid material used to make the cheese can be separated from the whey. The cheesecloth is then folded over the curds, and pressure is applied by placing the bundle between two plates and putting a heavy pot on top. The pressure applied will determine how firm the final product is, so it can be adjusted according to preference. The bundle is left covered for 4-6 hours.
After the 4-6 hours have passed, the curds are removed from the cloth and transferred to a cutting surface. They are then cut into pieces of appropriate size. The yak chews are then placed on a baking sheet and put into the oven at a low temperature of around 150 degrees Fahrenheit for 12-24 hours. The longer they are cooked, the firmer they will be.
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Adding lime and salt
The process of making yak cheese dog chews is an ancient one, passed down through generations of farmers in rural Nepal. The recipe was originally developed as a way to store the precious nutrients found in yak and cow milk, which was produced in high-altitude regions of the country, often above 15,000 feet. Due to the lack of modern storage technologies in these remote areas, this traditional method of preparing yak chews was developed, and it has now become a popular food for both humans and dogs.
The addition of lime and salt is a key step in this traditional process, helping to preserve the milk and improve the flavor and texture of the final product. After the milk has been boiled for 45 minutes to an hour, it is then cooled and boiled again with the addition of whey, lime, and salt. This second boiling helps to further separate any remaining cream and fat from the milk, and the lime and salt work together to coagulate the milk and form cheese curds.
Once the cheese curds have formed, the mixture is then poured into a sieve to separate the solid material from the whey. This solid material is then used to make the cheese, and the traditional method of preparing yak chews is almost complete. The final steps involve drying the cheese to reach the desired hardness and texture, and then using a trace amount of lime juice diluted in water to clean the dried pieces. These organic dog chews are then packaged and sent to customers, providing a healthy and long-lasting treat for their pets.
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Separating curds and whey
To separate the curds and whey, the boiled yak milk is poured into a manual churning barrel, which extracts most of the fat. The curdled milk mixture is then poured into a sieve to separate the solid material used to make the cheese from the whey. The whey is then added back into the milk, along with lime and salt, to coagulate the milk. The lime and salt also help to preserve the milk and affect the final flavour, aroma and texture of the cheese.
For homemade yak cheese, the process is slightly different. The milk is heated on a stove and stirred continuously until it reaches boiling point. Once the milk has boiled, it is left to cool down, and the curds and whey will begin to separate. To speed up this process, you can cover the mixture with cheesecloth and apply pressure to the top with a heavy object. Leave this for 4-6 hours, then transfer the curds to a cutting surface and cut into pieces.
The traditional Tibetan method of making yak cheese involves boiling the milk at 212 degrees Fahrenheit for 45 minutes to an hour. This separates the cream and fat from the milk. The cream and fat are then removed, and the remaining milk is used for the cheese. The milk is then boiled again, and a small amount of whey is added back in, along with lime and salt.
The process of separating the curds and whey is an important step in cheese-making, as it helps to remove excess liquid and create a firmer texture. The addition of lime and salt also helps to preserve the cheese and enhance its flavour.
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Shaping and cutting
After this, the curds are removed from the cheesecloth and placed on a cutting surface. The edges should be cut off, and the curds should be sliced into pieces that are a suitable size for your dog. It is generally advised to opt for a larger size to avoid any choking hazards. The pieces can then be placed on a baking sheet, and it is beneficial to raise them so that air can pass through all sides as they bake.
The next step is to place the curds in the oven at a low temperature of around 150 degrees Fahrenheit. The baking time can vary depending on the desired softness and the chewing strength of your dog. Softer chews might only need 12 hours, while harder chews can be baked for up to 24 hours. To test the texture, you can simply squeeze the cheese.
The final step in the shaping and cutting process is to smoke or ripen the cheese pieces on grills at around 95 degrees Fahrenheit. This step helps to achieve the desired hardness, texture, and aroma. The longer the cheese is smoked, the more intense the flavour becomes, and the less moisture the cheese will retain. Smoking times can vary from 12 days to three months, depending on the desired characteristics.
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Smoking and drying
The low fat and high protein content are what make yak cheese treats a healthy option for dogs. The drying process is essential to achieving this ideal nutritional profile. It is also a crucial step in the traditional method of preserving the cheese. The handmade approach to making yak cheese dog chews means that each chew will have a unique shape and tint.
To make yak cheese treats at home, you can follow a few simple steps. First, preheat your oven to the lowest temperature, somewhere close to 150 degrees Fahrenheit. Then, place your yak cheese curds on a baking sheet and put them in the oven for 12 to 24 hours. The longer you leave the cheese in the oven, the harder it will become. However, it is important to consider the chewing ability of your dog. Softer chews may be more suitable for puppies or dogs with weaker jaws.
After removing the cheese from the oven, it should be left to dry at room temperature for at least a month. This step is crucial to reducing the moisture content of the cheese and improving its preservation. The final product should be hard and dry, resembling a dog chew more than a traditional cheese.
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Frequently asked questions
Yak cheese is made from yak milk, salt, and lime. Some recipes also include cow's milk, citrus juice, and enzymes.
The milk is boiled, separating the cream and fat from the milk. The cream and fat are then removed, and the remaining milk is boiled again with the addition of whey, lime, and salt. The mixture is slowly stirred until cheese curds form. The curds are then covered and pressure is applied for 4-6 hours. Finally, the curds are cut into pieces, smoked, and dried.
The smoking process for yak cheese can take anywhere from 12 days to three months, depending on the desired flavor and aroma. The drying process can take an additional month.
Yes, it is possible to make yak cheese at home. However, it is important to note that the process may take a significant amount of time and effort, and the results may vary. Some people choose to substitute yak milk with cow's milk or goat's milk, which is more easily accessible.
