Make your own Himalayan Chew!
Usman Ali
November 9, 2024

Make your own Himalayan Chew!

This recipe is inspired by Rodney Habib and Dr. Karen Becker @theforeverdogbook. So let’s get started, you will need:

  • Skim Milk (make sure its fat free). I have used organic skim milk.
  • 1/2 cup freshly squeezed lemon or you can use lime juice
  • 1/2 teaspoon pink Himalayan salt
  • & if you don’t have a cheese cloth – then add that to your list. I did not have a cheesecloth – but grabbed this from Home Centre.

Follow these simple steps:

  • In a large saucepan bring the milk to boil.
    Tip: keep stirring so it does not burn at the bottom of the pan.
    In a large saucepan bring the milk to boil.
  • Once the milk starts to boil, turn the heat down and slowly add the lemon juice. For three liters of milk, I have used slightly less than half a cup of lemon juice.
    Tip: You can use lime juice if you prefer not to use fresh lemon. Slowly add the lemon juice – do not add everything in one go!
  • As the curds start to form, give it a stir – then add your Himalayan salt. I have used one full teaspoon of salt.
  • Place the cheesecloth over the strainer and strain out the curds. Ideally you would want to press down on the cheesecloth and remove any excess water.
    Tip: Be careful, this is hot and it could burn.

  • Strain the curd into the cheesecloth.
  • Lay the curds out – into a rectangle shape and cover with the cheesecloth.
  • Add something heavy over the curd. Leave for 4-5 hours. I had left it for a good 8 hours and I had a gallon of water over the curd.

  • After a few hours, Slice of the edges and cut into strips. Place them in the oven at 180 degrees for 10-15 minutes.