String Cheese

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.

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.

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).

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.

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.

Storage

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