String Cheese
Skip the store-bought version and make your own fresh, stretchy string cheese at home! This simple recipe transforms milk into a fun, peelable snack that's perfect for lunchboxes or a quick protein boost.
For 8 servings
8 steps. 45 minutes total.
- 1
Step 1
- a.Prepare Solutions
- b.In a small bowl, dissolve 1.5 tsp of citric acid in 1 cup of cool water. Stir until fully dissolved.
- c.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
Step 2
- a.Heat the Milk
- b.Pour the gallon of milk into a large, non-reactive pot (stainless steel is ideal).
- c.Stir in the dissolved citric acid solution.
- d.Heat the milk over medium heat, stirring gently and frequently to prevent scorching. Use a digital thermometer to monitor the temperature.
- e.Slowly bring the milk to 90°F (32°C). This should take about 10-15 minutes.
- 3
Step 3
- a.Add Rennet and Coagulate
- b.Once the milk reaches 90°F (32°C), remove the pot from the heat.
- c.Gently stir in the diluted rennet solution using an up-and-down motion for exactly 30 seconds to ensure it's well-distributed.
- d.Immediately stop stirring, cover the pot, and let it sit completely undisturbed for 5 to 10 minutes.
- e.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
Step 4
- a.Cut and Cook the Curd
- b.Using a long knife that reaches the bottom of the pot, cut the curd into a 1-inch checkerboard pattern.
- c.Place the pot back on the stove over low heat.
- d.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.
- e.As they heat, the curds will shrink, firm up, and separate more from the yellowish whey. Once at temperature, turn off the heat.
- 5
Step 5
- a.Drain and Heat the Curd
- b.Using a slotted spoon, transfer the curds into a large microwave-safe bowl, allowing the whey to drain back into the pot.
- c.Gently press on the curds in the bowl to expel more whey. Drain it off.
- d.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.
- e.Microwave for another 30 seconds. The curd must be very hot to stretch, ideally around 135°F (57°C).
- 6
Step 6
- a.Salt and Stretch the Cheese
- b.Sprinkle the cheese salt over the hot curd.
- c.Wearing thick, clean rubber gloves to protect your hands from the heat, begin to stretch and fold the cheese mass repeatedly, like taffy.
- d.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
Step 7
- a.Shape and Chill
- b.Once the cheese is perfectly stretchy, pull it into a long rope about 1 inch thick.
- c.Cut the rope into 5-6 inch long sticks.
- d.Immediately place the sticks into a large bowl of ice water. Let them chill for 15-20 minutes to cool completely and firm up.
- e.Remove the cheese sticks from the ice bath, pat them dry with paper towels, and they are ready to eat.
- 8
Step 8
- a.Storage
- b.Store the finished string cheese in an airtight container or zip-top bag in the refrigerator for up to one week.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best results, use whole milk that is not ultra-pasteurized (UHT). UHT milk has been heated too high and will not form a good curd.
- 2A digital thermometer is crucial for this recipe. Hitting the correct temperatures is the key to successful cheesemaking.
- 3Wear thick, clean rubber gloves when stretching the cheese. The curd needs to be very hot to stretch properly and will burn bare hands.
- 4Do not over-stir the milk after adding the rennet, as this will break apart the delicate forming curds.
- 5The leftover whey is nutritious and can be used in baking bread, making smoothies, or cooking grains like rice and oatmeal.
- 6Use non-iodized salt, as iodine can inhibit the cultures and affect the cheese's flavor and texture.
Adapt it for your goals.
Smoked
Add 1/4 teaspoon of liquid smoke along with the salt before stretching the cheese for a smoky flavor.
HerbedHerbed
Knead in 1 teaspoon of finely chopped dried herbs like oregano, basil, or a mix of Italian seasonings with the salt before stretching.
SpicySpicy
Incorporate 1/2 teaspoon of red pepper flakes into the curd with the salt for a spicy kick.
Why this is on our healthy list.
Rich in Protein
Provides high-quality protein necessary for building and repairing muscles, making it an excellent post-workout or anytime snack.
Excellent Source of Calcium
Packed with calcium, which is vital for developing and maintaining strong bones and teeth, and plays a role in nerve function.
Contains B Vitamins
A good source of Vitamin B12, which is essential for red blood cell formation and proper brain function.
Supports Dental Health
The calcium and phosphorus in cheese help to protect tooth enamel and maintain dental health.
Frequently asked questions
Yes, it is a healthy snack. It's a great source of protein and calcium, which are essential for muscle and bone health. Making it at home also means you control the ingredients, avoiding the preservatives and excess sodium found in some commercial brands.
