Korbáčiky

Step 1: Pour 16 ¾ cups pasteurised whole milk, not UHT into a large, clean stainless pot, stir in 2 tsp citric acid, then warm over a low heat, stirring gently, to 90°F on a thermometer.

Step 2: Take the pot off the heat, stir in ½ tsp vegetarian liquid rennet with up-and-down strokes for 30 seconds, then leave completely still for 5–10 minutes, until the curd sets and splits cleanly when you lift it with a knife.

Step 3: Cut the curd into 2 cm cubes. Return to a low heat and warm to 108°F, stirring very gently, until the curds shrink and the whey turns clear and yellow-green.

Step 4: Ladle the curds into a sieve and let the whey drain for 5 minutes, pressing lightly. Keep the whey if you want to make žinčica.

Step 5: Heat 8 ¼ cups water with 3 tbsp salt to 176°F. Put a handful of curd in a ladle and dip it in the hot water for 30 seconds, then fold and knead it with gloved hands. Repeat until the curd is glossy and stretches without breaking.

Step 6: Pull the hot curd out quickly into long strings about 5 mm thick, dipping it back in the hot water whenever it stiffens.

Step 7: Lay three strings side by side and plait them into a braid about 15 cm long. Repeat with the rest.

Step 8: Mix 4 ¼ cups cold water, 1 ⅜ oz salt and 10 ½ oz ice cubes and drop in the braids for 20 minutes, until firm. Pat dry. If you have a cold smoker, smoke them below 77°F for 2–3 hours for the traditional taste; otherwise enjoy them unsmoked. Keep in the fridge and eat within 4 days.