Some input would be great! Yesterday I made my first batch of Himalayan Chews using Whole Milk. I found the curds hard to pack together. First I'd like to know if any experienced peeps have found using nonfat milk better than whole milk? Second, I'd like to know how to pack the curds together tightly like the Himalayan chews you find in pet stores. Third, I'm having to use a combination of dehydrator and oven to get these things anywhere close to being dried out. Any suggestions on drying? Thanks for any input!!