How We Make Himalayan Yak Chews

Milk Collection in the Himalayas

Sourcing

We work with 15,000 to 20,000 farming families across the Himalayan region.

We use nak milk and cow milk. Nak is the female yak. Her milk is richer and lower in lactose than regular cow milk, which is why yak chews suit many sensitive dogs.

Milk is collected from village collection points and brought to our facility. Every batch is checked for freshness, fat content, and purity before it is accepted. If it does not pass, we do not take it.

Filtering and Testing

First Quality Gate

At the facility, milk is filtered to remove any solids. We test again for quality and safety. Only clean, tested milk moves forward.

This is the first quality gate. Getting it right here saves problems later.

Curdling with Natural Lime

Coagulation

The milk is heated slowly. Natural lime juice is added, which separates the curd from the whey.

That is the entire recipe. No preservatives. No artificial additives. No binders. No colouring. Milk and lime, nothing else.

The whey is drained and does not go to waste. It is used locally on farms.

Pressing

Moisture Removal

The curd is collected and pressed hard to remove moisture. Pressing is what gives the chew its density.

The harder the press, the longer the chew lasts in a dog’s mouth. This step is where chew time is really decided.

Pressed blocks are then shaped into slabs and set aside.

Smoking and Shaping

Flavour and Aroma

Some products, like our bone chews, are hand-pressed and smoked at this stage. Smoking adds the aroma dogs go for and helps preservation naturally.

Flavoured lines get their natural flavour added at this point. Blueberry, strawberry, apple, coconut, mint, turmeric, beetroot, and pumpkin are all blended in before drying.

Drying and Curing

Several Weeks, Controlled

This is the slowest part, and we do not rush it.

Slabs are dried in controlled conditions for several weeks. Air flow, temperature, and humidity are managed carefully. Drying too fast cracks the chew. Drying too slowly risks spoilage.

Curing follows. This is what turns a pressed block into a rock-hard chew that lasts for hours.

Yak chews are naturally dried and cured, not machine-processed overnight. That is why our lead times are honest rather than instant.

Cutting and Sizing

Grading

Cured blocks are cut into bars, sticks, twists, or bone shapes.

Sizes are graded: small, medium, large, and extra large. We can cut to your own weight bands if you need a specific gram range for your market.

Edges are smoothed so there are no sharp corners.

Quality Control

Batch Testing

Every batch goes through checks before packing:

• Hardness: the chew must be dense enough to last
• Moisture: too much moisture shortens shelf life
• Weight: each piece must sit in its size band
• Appearance: no cracks, no discolouration
• Batch sampling: lab tests for safety and composition

Our facility works to ISO and HACCP standards with FDA-compliant practices. Batch records are kept, so any question can be traced back to the day and the milk source.

Packaging

Bulk, Branded or Private Label

Chews are packed into your chosen format. Bulk cartons, our branded packs, or your private label packaging.

Each pack gets a batch code and a best-before date. Cartons are labelled, weighed, sealed, and palletised.

Export

Air or Sea

Documents are prepared, freight is booked, and your shipment leaves. You get tracking and a document set for your customs broker.