What’s The Recipe For Making String Cheese?

“I’ve been really curious about making string cheese at home. My kids are huge fans, and I thought it would be a fun and educational activity to try together. However, I find the process a bit intimidating and could use a detailed recipe and some guidance. Can you help me understand how to make string cheese from scratch, including any tips for success?” Thanks, Emily, Toronto, Canada.

What’s The Recipe For Making String Cheese?

Hey Emily! I’m thrilled that you’re interested in embarking on this cheesy adventure with your kids. Making string cheese can be a rewarding experience and is not as daunting as it might seem. Let’s break it down step by step, so you feel confident and ready to get started.

Ingredients You’ll Need

Firstly, let’s gather all the ingredients. String cheese requires few but specific ingredients:

• 1 gallon of whole milk (preferably raw or pasteurized but not ultra-pasteurized)
• 1/4 teaspoon of liquid rennet diluted in 1/4 cup of cool, non-chlorinated water (rennet is essential for curd formation)
• 1/2 teaspoon of citric acid dissolved in 1 cup of cool, non-chlorinated water
• 1 teaspoon salt (for flavoring)

Equipment Needed

Having the right tools can make your cheese-making process smooth sailing:

• Large pot (stainless steel is ideal)
• Slotted spoon
• Thermometer (a must for accuracy)
• Long knife (for cutting the curds)
• Cheesecloth or a fine strainer
• Microwave-safe bowl (optional)
• Rubber gloves (for handling hot cheese curds)

Step-by-Step Process

Now, let’s go through the process of making string cheese from scratch:

1. Heat the Milk

Begin by pouring your gallon of milk into the large pot. Add the dissolved citric acid to the milk and mix thoroughly. This helps coagulate the milk proteins faster. Slowly heat the milk on medium-low until it reaches 90°F (32°C). Stir gently and constantly to avoid sticking at the bottom.

2. Add the Rennet

Once the milk reaches 90°F, remove it from the heat. Add the diluted rennet into the milk and gently stir in an up-and-down motion for about 30 seconds. Cover the pot and let it sit undisturbed for 5-10 minutes. The milk will coagulate into a gel-like consistency known as curds.

3. Check for Clean Break

To check if your curd formation is good, insert a clean finger into the curd at a 45-degree angle and lift it slightly. If the curd splits cleanly, leaving a clear line, it’s ready. If not, allow it to sit for a few more minutes.

4. Cut the Curds

Once you have a clean break, use a long knife to cut the curd into 1/2-inch cubes. This helps release the whey from the curd. Let it sit for about 5 minutes to firm up further.

5. Cook the Curds

Gradually heat the curds to 105°F (40°C) while stirring gently. This process helps the curds shrink and expel more whey. Maintain this temperature for about 20 minutes.

6. Drain the Whey

After cooking the curds, it’s time to separate the curds from the whey. Pour the curds and whey through a cheesecloth-lined strainer. Allow the curds to drain for a few minutes.

7. Microwave Method for Stretching
• Place the drained curds into a microwave-safe bowl and microwave on high for 1 minute. Drain any excess whey.
• Microwave again for 30 seconds and knead the curds with your hands (wear rubber gloves) to stretch the cheese. Repeat if needed until the cheese is smooth and elastic.
• Add salt during the kneading process to enhance flavor.
• Continue stretching until you get a stringy texture. Form the cheese into a log shape.
8. No Microwave? No Problem!

If you prefer not to use a microwave, heat a pot of water to 170°F (77°C). Submerge small portions of curds in the hot water and knead them with a spoon until they become stretchy and smooth. Add salt during kneading.

9. Forming the Final Product

Once your cheese is stretchy and smooth, shape it into a log or twist it into strands. Place the cheese in cold water to firm up and maintain shape.

10. Storing Your String Cheese

Your homemade string cheese can be stored in an airtight container in the refrigerator for up to two weeks. Remember to keep it wrapped well to prevent it from drying out.

Why Curds and Whey Matter

In cheese making, the process of separating curds from whey is pivotal. Curds are solid parts that form when milk coagulates, and whey is the liquid left behind. The transformation from milk to these components is controlled through temperature and the addition of rennet and citric acid. Understanding this can help troubleshoot if things don’t go as planned.

Common Questions and Tips

Let’s address a few common questions and tips to ensure your cheese-making journey is smooth:

1. Why is my cheese not stretching?

If your cheese isn’t stretching, it could be due to insufficient heating of curds or old rennet. Ensure the curds reach the right temperature and consider using fresh rennet.

2. Can I use any type of milk?

While raw milk or pasteurized milk works best, avoid ultra-pasteurized milk as it may not form curds properly. The proteins in ultra-pasteurized milk are altered and won’t coagulate as needed.

3. How important is the temperature?

Temperature control is crucial. Too high or too low can affect the curd formation. A thermometer ensures accuracy and success in cheese making.

4. What if I don’t have liquid rennet?

Tablet rennet can also be used. Dissolve a quarter tablet in a quarter cup of cool, non-chlorinated water. The method remains the same.

A Fun Activity for Kids

Emily, making string cheese can be an excellent hands-on activity for the kids. It’s educational and fun! Let them help pour the milk, stir the mixture, and stretch the cheese. Supervise closely, especially when handling hot curds.

Get creative with shapes and forms once the cheese is stretchy—twist, braid, or even make little cheese animals. These activities not only make it fun but also motivate kids to learn about food science and where their food comes from.

Final Thoughts…

Emily, I hope this detailed guide makes you feel more confident about making string cheese at home. You’ve got this! Remember, practice makes perfect, and part of the fun is in the learning process. Enjoy making delicious string cheese with your kids, and don’t hesitate to reach out if you have more questions.

Happy cheese-making!