String Cheese

1. 1
   prep · ~15 min

   Heat the milk.

   Pour the milk into a large heavy-bottomed pot. Heat over medium-low heat, stirring occasionally to prevent scorching, until the milk reaches 85°C (185°F). Look for small bubbles forming around the edge and gentle steam rising from the surface.

   TIPDon't let the milk boil vigorously — a gentle simmer is perfect. High heat can scald the milk and affect the final texture.
2. 2
   prep · ~6 min

   Add vinegar to form curds.

   1.Remove the pot from the heat.

   2.Pour in the white vinegar and stir gently with a wooden spoon for about 30 seconds.

   3.Let the pot sit undisturbed for 5 minutes. The milk will separate into solid white curds and a thin yellowish whey.

   TIPIf the whey still looks very milky after 5 minutes, stir in another tablespoon of vinegar and wait 2 more minutes.
3. 3
   prep · ~5 min

   Drain the curds.

   1.Line a colander with a double layer of cheesecloth and set it in the sink.

   2.Carefully pour the curds and whey into the colander, letting the whey drain away.

   3.Rinse the curds under cold running water for 30 seconds to cool them and remove any vinegary taste.

   4.Gather the corners of the cheesecloth and gently squeeze out as much liquid as possible.

   TIPRinse well — any remaining vinegar will give the cheese a sour off-taste.
4. 4
   prep · ~3 min

   Season and heat the curd mass.

   1.Transfer the squeezed curd to a clean bowl and sprinkle with the salt.

   2.Knead the curd with your hands or a spoon for 1 minute to distribute the salt evenly.

   3.Fill a separate bowl with the 4 cups of hot water at 75°C (170°F). No hotter, or the curd will become too soft to shape.
5. 5
   knead · ~6 min

   Stretch the cheese in hot water.

   1.Wearing heatproof gloves, submerge the salted curd ball in the hot water for 10 seconds.

   2.Lift it out and gently pull and fold it like taffy, stretching it into a rope and folding it back onto itself.

   3.Dip the curd into the hot water again for another 10 seconds whenever it cools and becomes hard to stretch.

   4.Repeat the stretching and folding for about 5 minutes until the cheese is smooth, glossy, and very elastic.
6. 6
   prep · ~10 min

   Shape the string cheese sticks.

   1.On a clean surface, quickly roll the hot cheese into a smooth log about 2 inches in diameter.

   2.Cut the log into 8 equal pieces, each about 4 inches long.

   3.Roll each piece into a neat stick and place them in a bowl of ice water for 10 minutes to firm up.

   TIPThe ice water bath sets the shape and helps develop the characteristic stringy texture.
7. 7
   rest · ~120 min

   Chill and serve.

   Remove the cheese sticks from the ice water and pat them completely dry with paper towels. Wrap each stick individually in plastic wrap and refrigerate for at least 2 hours to fully set. Once chilled, the sticks are ready to peel and enjoy.

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