Homemade American Cheese
Just spotted this the other day on America's test kitchen. Stop buying those tasteless cheese slices and make your own and you can add any other flavoring your heart desires! It has been modified for my own tastes.
Yield
12 servingsPrep
10 minCook
10 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
water
|
|
| 1 ½ | teaspoons |
gelatin, unflavored
|
*
|
| 12 | ounces |
colby cheese
shredded |
|
| 1 | tablespoon |
milk, skim, (non fat) powder
use whole powder, not skim or non-fat if you can |
|
| ½ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
cream of tartar
|
|
| 10 | tablespoons |
milk
whole fat |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
water
|
|
| 7.5 | ml |
gelatin, unflavored
|
*
|
| 346.8 | ml/g |
colby cheese
shredded |
|
| 15 | ml |
milk, skim, (non fat) powder
use whole powder, not skim or non-fat if you can |
|
| 2.5 | ml |
salt
|
|
| 0.6 | ml |
cream of tartar
|
|
| 1.5E+2 | ml |
milk
whole fat |
|
Directions
Line a 4 by 5 inch pan (disposable aluminum will work) or other suitable mold with plastic wrap, allow excess to hang over the sides.
In a small bowl add the water and sprinkle the gelatin over the top and allow it to bloom for about 5 minutes.
Meanwhile, pulse the finely grated cheese, milk powder, salt and cream of tartar in a food processor until combined, just a few pulses (don't over do it).
Bring the milk to boil in small saucepan. Remove from heat and stir in the bloomed gelatin until completely dissolved then transfer to a glass measure for easy pouring.
While the food processor is running slowly pour in the hot milk mixture. Process until silky smooth, about one minute. Make sure to scrape the sides of the processor bowl as needed.
Work quickly and transfer the mixture to the prepared mold, pressing to compact it tightly.
Wrap tightly and chill at least 4 hours or even better overnight.
Slice and serve, keep it wrapped tightly and it should keep for 1 to 2 weeks.
