Himalayan-style dried cheese for dogs
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***RECIPE, MAKES 6-8 BIG CHEWS***
Enough fat-free powdered milk to make 4 gallons of milk
About 1 gallon water
2 cups white vinegar
(1 gallon = 3.8 liters, 1 cup = 237mL)
Bring the water to a boil in a really big pot. Whisk in the milk powder and bring it back up to a simmer, stirring constantly and not letting anything burn on the bottom. Kill the heat, switch to a big spoon, stir in the vinegar. Curds should form in a minute or two — keep stirring as they do.
Strain however you want. Wrap the curd tightly in a cheese cloth and squeeze out as much whey as you can. Put a heavy weight on top of it and let it dry for a few hours — in the refrigerator is good. When it's solid enough to cut, slice it into whatever size pieces you want – I do 6-8 for a big dog.
Put the slices on a rack and dry on your oven's lowest setting until rock-hard — mine took 36 hours.
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