• * These steps are for making one braided string cheese at a time. If you plan to make all 5 lbs., plan on spending about 1 hour in all to complete this recipe.

  Cut the 5- lbs. of curd into about ½-inch thick, uniform slices. Using a food scale, measure approximately ¾ lb. of the cheese slices for each string cheese 'bundle'. You should have enough cheese to yield 8 or 9 final products.
  
• To help save time, place cheese slices in 2 microwave-safe pans, arranging the slices side-by-side without overlapping. Lightly sprinkle the ground mahlab and nigella seeds, if using, on top of the cheese slices, gently patting them in.
  
• Working with one pie pan at a time, microwave the cheese at 70% power. Start by heating for 1 ½ minutes. Continue to microwave two or three more times at 30-second intervals -or until the cheese looks smooth, not clumpy. (Please note that microwave ovens vary, so it is recommended that you do a test batch so as not to ruin the cheese.)
• With a wooden spoon work quickly to manipulate the cheese in order to incorporate the mahlab and nigella seeds, and to combine and smooth out the pieces of cheese.
• Using oven mitts or potholders, remove the pie plate from the microwave and drain the excess whey (liquid). (Note: the whey can be saved for future use in making choreg and other recipes.)
• Since the cheese will be hot, carefully test with your fingers for softness. If the cheese feels soft to the touch, carefully roll it into a ball.

  (Note: Have a bowl of ice cold water handy as you’ll need to keep your hands wet for the stretching, looping and twisting, and braiding procedures.)
• Take the hot ball of cheese and make a hole in the center with your finger as if making a doughnut. (Note: You'll need to work very quickly at this point because the cheese cools rapidly once you begin to stretch it.)
• Using both hands, stretch the cheese in opposite directions to form a large loop. Double the strand of cheese to create two strands of cheese of even length – and stretch, loop and twist.

  Repeat the technique of stretching, looping, and twisting several times. (Note: the more you stretch the cheese, the stringier it will become – and that's a GOOD thing!)
  
• Twist ends in opposite directions to create a rope and intertwine it into a braid. Place one end through the loop of the other to secure its shape. (Remember to wet your hands periodically throughout this procedure.)
  
• Set braided cheese in a food storage container. Sprinkle the top with salt and gently pat it into the cheese. Allow the braided cheese to dry thoroughly.
  
• Continue the above steps until all the cheese curd has been used. (Note: it will take about 45 minutes to 1 hour to make 8-9 braided cheeses.)
• Vivian's technique for cooling, drying and storing:

  Once all of the cheese braids are shaped, lay them side-by-side in a large food storage container and cover with a lid allowing them to dry out overnight on the counter. The next morning, refrigerate the cheese braids until they firm-up as the cheese will be quite soft at this point. Once cooled, wrap each braid with plastic wrap and then place in a food-or- freezer storage bag.
  
• Two alternate techniques for cooling and drying:

  1.) Once braids are made, place them in a bowl of ice water for about 30 minutes to cool, then place them on layers of paper towels to dry. -OR-

  2.) Place braids in a food storage container, pat dry with paper towels, cover container with a tight-fitting lid and refrigerate for one hour until cooled.
• To Store:

  Once braids cooled and dried, wrap each one with plastic wrap and then place them in a food-or-freezer storage bag. Store accordingly.

  Note: Cheese will keep in the refrigerator for about 1 week, or in the freezer for about 2 months.

To Serve:

• When ready to serve, unwrap the braid, cut through one end of the loop, and gently separate the cheese into thin strands. Serve with chorag, simit, or other Armenian-style breads- plus fruit, olives, and traditional Armenian coffee.

  (Note: if cheese has been frozen, defrost it in the refrigerator overnight before serving.)