The yaks and cows are milked and the milk is collected. Once enough milk has been collected it is heated to 112 degrees Fahrenheit. The milk is stirred constantly as it thickens and condenses over the heat. No chemicals are used by the farmers or added during the production of the hard cheese. After the milk has been boiled and condensed, it is cooled and poured into a wooden pot. It is then beaten and stirred and the fat that comes to the surface is extracted. This fat is sold as ghee in the market.
The remaining milk fats are heated for a second time for a minimum of 15-20 seconds to remove germs and make it ready for creating the hardened cheese. The flame which is used to heat the milk isn’t lowered at any point. The milk fats thicken after being boiled. A local Himalayan fermentation process is used to separate the liquids and solids using a bamboo net. The solid part is separated and packed into an airtight sack. The sack is then compressed by a heavy stone.
We begin with the collection of yaks’ milk which is harvested in the Himalayan regions of Nepal. The yaks graze above 15,000 feet free from modern-day pollution on medicinal plants and herbs
In the next phase, the milk is pasteurized to ensure product safety and uniformity. Once the milk thickens after consistent beating and stirring the butter is extracted, making the Yeti Dog Chew low in fat.
Next, the remaining milk is heated again until white cheese starts forming to remove the lactose and make the hardened cheese.
After extracting the cheese content, it is transferred into a burlap sack to drain out any remaining water and whey residue. The sack is then compressed for few days with a locally made apparatus, made of large stone, wood, and bamboo. No contamination occurs to the product in this duration due to the cold climate.
Next, the wrapped cheese is cut into pieces and dried under the sun or a wood fire oven a for several days to transform into hard chew.
These hard chews are brought into our processing unit in Kathmandu. Where every piece of chews are first tested for quality and then cleaned using a mixture of lime juice and water. Strict hygiene standards are maintained to prevent any contamination to the chews.
Next, the chews are cut in 4 different sizes using premium grade cutlery. The chews are sorted and stored in order to maintain good quality each chew is inspected by quality control, looking for imperfections in color, size, texture, and density.
For the final step the chews undergo a final drying process in order to absorb all the moisture, before the chews are packaged and exported to our US distribution partners, retailers, and direct to your door if you order from this site.