Himalayan-style dried cheese dog treats from skim milk (the online method)

Bring the skim milk to a boil or a simmer in a pot filled well short of the brim, stirring almost constantly so the solids do not settle and burn.

Kill the heat and stir in the vinegar and salt; the curd comes together very quickly in a yellow liquid.

Strain through cheesecloth, run cold water over the curd, then wrap it, twist tight and press out the whey into a solid mass so it is not crumbly.

Press under a weight and dry a few hours in the general area of the refrigerator, not the crisper drawer.

Cut into chunks, set on a rack and dry in the oven as low as it goes, about 150 degrees Fahrenheit, with the convection fan, for 24 to 48 hours.