Mixed Nuts with Apple Slices and Cheese Stick

Ingredients

• 1 gallon Whole Milk (Must not be ultra-pasteurized (UHT))
• 1.5 tsp Citric Acid
• 1 cup Cool Water (For dissolving citric acid)
• 0.25 tsp Liquid Rennet (Single strength)
• 1 tsp Cheese Salt (Or non-iodized salt)

Instructions

1. 1

   Prepare Solutions

   • In a small bowl, dissolve 1.5 tsp of citric acid in 1 cup of cool water. Stir until fully dissolved.
   • In a separate small bowl, dissolve 0.25 tsp of liquid rennet in 1/4 cup of cool, non-chlorinated water. Set both bowls aside.
2. 2

   Heat the Milk

   • Pour the gallon of milk into a large, non-reactive pot (stainless steel is ideal).
   • Stir in the dissolved citric acid solution.
   • Heat the milk over medium heat, stirring gently and frequently to prevent scorching. Use a digital thermometer to monitor the temperature.
   • Slowly bring the milk to 90°F (32°C). This should take about 10-15 minutes.
3. 3

   Add Rennet and Coagulate

   • Once the milk reaches 90°F (32°C), remove the pot from the heat.
   • Gently stir in the diluted rennet solution using an up-and-down motion for exactly 30 seconds to ensure it's well-distributed.
   • Immediately stop stirring, cover the pot, and let it sit completely undisturbed for 5 to 10 minutes.
   • The milk will set into a solid curd, similar to firm yogurt. Check for a 'clean break' by inserting a knife into the curd and lifting it slightly. If the curd splits cleanly and clear whey fills the gap, it's ready.
4. 4

   Cut and Cook the Curd

   • Using a long knife that reaches the bottom of the pot, cut the curd into a 1-inch checkerboard pattern.
   • Place the pot back on the stove over low heat.
   • Slowly heat the curds to 105°F (41°C) over the next 5-8 minutes. Stir very gently a few times during heating to help the curds cook evenly.
   • As they heat, the curds will shrink, firm up, and separate more from the yellowish whey. Once at temperature, turn off the heat.
5. 5

   Drain and Heat the Curd

   • Using a slotted spoon, transfer the curds into a large microwave-safe bowl, allowing the whey to drain back into the pot.
   • Gently press on the curds in the bowl to expel more whey. Drain it off.
   • Microwave the curd on high for 1 minute. Remove from the microwave, drain off any released whey, and gently knead the curd with a spoon.
   • Microwave for another 30 seconds. The curd must be very hot to stretch, ideally around 135°F (57°C).
6. 6

   Salt and Stretch the Cheese

   • Sprinkle the cheese salt over the hot curd.
   • Wearing thick, clean rubber gloves to protect your hands from the heat, begin to stretch and fold the cheese mass repeatedly, like taffy.
   • Continue stretching for 2-4 minutes until the cheese becomes smooth, shiny, and develops a fibrous, stringy texture. If it becomes hard to stretch, microwave for another 15-20 seconds.
7. 7

   Shape and Chill

   • Once the cheese is perfectly stretchy, pull it into a long rope about 1 inch thick.
   • Cut the rope into 5-6 inch long sticks.
   • Immediately place the sticks into a large bowl of ice water. Let them chill for 15-20 minutes to cool completely and firm up.
   • Remove the cheese sticks from the ice bath, pat them dry with paper towels, and they are ready to eat.
8. 8

   Storage

   • Store the finished string cheese in an airtight container or zip-top bag in the refrigerator for up to one week.