Civil Cheese — Erzurum-Style String Cheese

Heat the milk in a heavy-bottomed pot to 32°C / 90°F; when you dip in a finger, it should feel neither hot nor cold. Dissolve the rennet in half a glass of lukewarm water and drizzle it over the milk. Stir a few times, cover the pot, and do not disturb it again.

The curd is ready when a knife cut separates cleanly from the side of the pot and clear yellow whey fills the cut. Cut the curd into 2 cm squares and let it rest for 10 minutes, then transfer it to a cheesecloth-lined strainer.

Rub the strands with rock salt and gather them loosely into a bundle. Store in a covered container in the refrigerator and consume within 1 week.