Making Homemade American Cheese

Photo by Susan M.
Adapted from fromaway.com

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

Servings

PREP TIME

20

minutes

TOTAL TIME

--

minutes

SERVINGS

10

servings

Adapted from fromaway.com

Ingredients

  • 1

    tablespoon water

  • 1 1/2

    teaspoons powdered gelatin

  • 12

    ounces Colby Jack cheese, finely shredded

  • 1

    tablespoon nonfat milk powder

  • 1

    teaspoon salt

  • One

    eighth teaspoon cream of tartar

  • 1/2

    cup plus 2 tablespoons whole milk

Directions

Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides. In a small bowl, combine water and gelatin and stir. Let sit for five minutes. Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor, and pulse a few times to combine. Meanwhile, heat milk in a small saucepan over medium heat. When milk begins to simmer, remove from heat and transfer hot milk to a measuring cup to make pouring easier. With the food processor running, slowly add hot milk through the feed tube at the top of the bowl. Add prepared, thickened gelatin mixture. Stop food processor occasionally to scrape down sides of bowl, and continue whirring until the mixture becomes perfectly smooth (about 1-2 minutes). Working quickly, transfer mixture to prepared mold, pressing mixture down into the pan with a rubber spatula to remove any large air bubbles. Smooth surface of cheese, and cover with the overlapping plastic wrap. Chill in the refrigerator for at least three hours, or overnight. Slice as needed and use as you would individually-wrapped processed American cheese.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: