Yakers find their origin in the hills of the Himalayas. Originally made for human consumption, they are still widely eaten by the Himalayan people and their dogs. Yakers are made from a mix of skimmed Yak and Cow milk. A very small amount of lime juice and salt is added to coagulate (harden) the milk, which is then compressed and smoke dried for 28 days to give them their unique flavour.
Composition: Cow & yak milk (99.9%), lime juice, salt
Analytical Constituents: Protein 59.2%, oils & fats 5.2%, crude fibre 0.01%, crude ash 6%, moisture 13%