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S<\/span>tudded with black nigella seeds, Armenian string cheese is beautiful to look at and fun to eat. This pasta filata style (which translates to \u201cspun paste\u201d and has a cooked, stretched curd) is like a drier, saltier mozzarella\u2014think of it as an elegant version of string cheese. If you can source fresh, non-homogenized milk, you can make this snack in your own kitchen. (Proteins in homogenized milk create a curd too brittle to be stretched, a hallmark step for this type of cheese\u2014learn more here<\/a>.) It isn\u2019t the easiest of recipes, but it\u2019s a fun challenge if you\u2019re ready to move beyond the basics.<\/p>\n Makes: 12-16 ounces<\/strong><\/p>\n EQUIPMENT:<\/strong><\/p>\n INGREDIENTS:<\/strong><\/p>\n Armenian String Cheese<\/h2>\n
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\nHeat 1-gallon milk in a 2-gallon pot over medium-low heat, stirring occasionally until it reaches 95\u00b0F. Remove from heat and sprinkle in culture (or stir in yogurt). Cover pot and allow milk to ripen for 25 minutes. (Maintain temperature by keeping pot away from cold drafts and covering with a towel.)
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\nMeanwhile, chill the second gallon of milk if necessary (it should be 65\u00b0F or lower). Once the warm milk has ripened, pour chilled milk into a separate 2-gallon pot. Stir in citric acid solution. Pour chilled milk mixture into the pot of warm milk. Bring the temperature of combined milks to 92\u00b0F over low heat.<\/p>\n\n\t\t