Mozzarella String Cheese

1. 1
   boil · ~8 min

   Heat the milk.

   Pour the whole milk into a large pot. Warm it over medium heat, stirring occasionally to prevent scorching, until it reaches 130°F on an instant-read thermometer. Remove the pot from the heat.

   TIPUse whole milk for the best stretch—reduced-fat milk won't yield the same chewy texture.
2. 2
   mix · ~6 min

   Add vinegar and stir gently.

   Pour the white vinegar into the hot milk. Stir gently in one direction for about 30 seconds. The milk will immediately begin to separate into solid curds and watery whey. Let the mixture sit undisturbed for 5 minutes to finish curdling.

3. 3
   other · ~2 min

   Separate the curds from the whey.

   Using a slotted spoon, scoop the solid curds into a microwave-safe bowl. Gently press the curds to expel as much whey as possible, then drain off any liquid that pools in the bowl. Reserve the whey for another use or discard.

   TIPThe more whey you remove now, the firmer the final cheese will be.
4. 4
   other · ~1 min

   Microwave the curds.

   Microwave the curds on high power for 45 seconds. The curds will melt together into a soft, pliable mass. Carefully pour off any additional whey that has separated.

5. 5
   knead · ~5 min

   Knead and salt the mozzarella.

   Put on heat-resistant rubber gloves. Sprinkle the pinch of salt over the hot curd mass. Fold the curd over itself and stretch it like taffy, pulling and folding repeatedly until the cheese becomes smooth, shiny, and uniformly smooth. If the cheese cools and stiffens, return it to the microwave for 15-second bursts.

   TIPGloves are essential—the cheese must be around 140°F to stretch properly and that's too hot for bare hands.
6. 6
   other · ~2 min

   Form the string cheese sticks.

   When the mozzarella is smooth and glossy, divide it into 6 equal portions. Roll each portion into a long rope about 4 to 5 inches in length. The pulling motion naturally aligns the proteins that give string cheese its signature peel-ability.

7. 7
   rest · ~5 min

   Chill in an ice water bath.

   Prepare a bowl of ice water. Drop each cheese stick into the ice bath and let them sit for 5 minutes. This rapid chilling sets the shape and locks in the stringy texture.

   TIPDon't skip the ice bath—a cold shock is what creates the firm, peelable layers.
8. 8
   serve · ~1 min

   Pat dry and serve.

   Remove the mozzarella string cheese sticks from the ice bath and pat them completely dry with paper towels. Serve immediately at room temperature for the best flavor and texture, or wrap individually in plastic and refrigerate.

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