Yakers find their origins in the hills of the Himalayas. Originally made for human consumption, they are still widely eaten by the Himalayan people and their dogs.
They 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 into blocks and smoke dried for 28 days to give their unique flavour.
