Here is what I did a bit different and mine worked. First of all, you get as much moisture out as you possibly can before you squish them between the weight for 6 hours. I set a cheese cloth in my strainer and transferred my curds into the cloth in the strainer. When the curds were just cool enough, I pulled the cloth around it making a ball and squeezed so much moisture out. It took a bit of time and effort but I got it pretty dry. Then I wrapped it into a different clothe and made it into a rectangle in the cloth like you did. When that was done, I put mine between two cutting boards and placed as much weight as I could on top. Seems like the more weight the better. Letting that sit like that for 6 hours is best. Then I was instructed that you bake them first no matter what. Then you either air dry for 24 to 36 hours OR dehydrate for 12 to 16 hours. They don't come out hard right out of the oven. The hardness occurs during air drying period or dehydration after baking. Anyway, mine started very crumbly but ended up binding during the 6 hours and I was able to cut nice bones. :)
@@ourpraisingpawsllc6518: I really do hate boiling the milk. I wonder if I can boil in crock pot so I don't have to stand there and stir the entire time? Let me know if you find any tips and tricks as well to make this whole process better :)
Here is what I did a bit different and mine worked. First of all, you get as much moisture out as you possibly can before you squish them between the weight for 6 hours. I set a cheese cloth in my strainer and transferred my curds into the cloth in the strainer. When the curds were just cool enough, I pulled the cloth around it making a ball and squeezed so much moisture out. It took a bit of time and effort but I got it pretty dry. Then I wrapped it into a different clothe and made it into a rectangle in the cloth like you did. When that was done, I put mine between two cutting boards and placed as much weight as I could on top. Seems like the more weight the better. Letting that sit like that for 6 hours is best. Then I was instructed that you bake them first no matter what. Then you either air dry for 24 to 36 hours OR dehydrate for 12 to 16 hours. They don't come out hard right out of the oven. The hardness occurs during air drying period or dehydration after baking. Anyway, mine started very crumbly but ended up binding during the 6 hours and I was able to cut nice bones. :)
Oh awesome! Thank you for this information. I will have to try it again!
@@ourpraisingpawsllc6518: I really do hate boiling the milk. I wonder if I can boil in crock pot so I don't have to stand there and stir the entire time? Let me know if you find any tips and tricks as well to make this whole process better :)
Just get a block of cottage cheese low sodium & dehydrate
@@kaleesiking239 this makes himalayan dog chews?
Lol. Husband s food dehydrator. I see the cabela on it.
Can you do it without salt or maybe replace it? Salt is bad for dogs, but i don't know if it will be the same.