Pour the milk into a large pot and heat until boiling. Stir constantly to prevent scorching.

Once the milk boils, remove it from the heat and stir in lime juice and salt.

Continue stirring for 1 to 2 minutes while the milk separates.

Allow the milk to sit for 5 to 10 minutes.

Scoop out the curds with a strainer or slotted spoon and place them in a clean dish towel or cheese cloth.

Twist and squeeze out the excess liquid.

Place the dish cloth filled with the squeezed curds onto a dish and put something heavy on top. Allow it to sit for approximately 4 hours.

Remove the pressed curds from the cloth and cut it into your desired lengths and sizes.

Place the pieces on a dehydrator rack or on a parchment paper-lined baking sheet to bake in the oven.

Dehydrator: Dehydrate at 150°F for 12 to 20 hours, turning them after 6 hours. Transfer the dried chews to a wire rack to cool completely.

Oven: Bake at 150°F for one hour. Transfer them to a wire rack to cool and continue to dry for 24 to 36 hours.