All Photos © Christine Elise McCarthy 2013
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
This is not a very pretty post. Making white cheese from other white cheese doesn’t make for very pretty images but this will lead up to something in the near future.
American cheese is popular mainly for its melting qualities. And its mild flavor. This recipe can be tweaked by using different cheese(s) than I did. Use a Colby or a pepper jack or a sharp cheddar. It doesn’t matter. I had a huge bag of pizza cheese – so I just used that.
You might want to use a smaller loaf pan than I did & get a more blocky shaped cheese. Maybe even use a disposable foil one. My cheese came out only an inch thick because my loaf pan was too big but it doesn’t matter. This cheese was made to be used for grilled cheese sandwiches – so – the shape of the cheese is irrelevant.
Homemade White American Cheese
3 cups grated cheese (Colby or cheddar or pepper jack or mozzarella or a blend of cheeses of your choice)
1 TBS powdered gelatin
2 TBS water
2 TBS milk powder
Salt to taste – go very light
1/4 tsp cream of tartar
1 cup plus 4 TBS milk
Line your loaf pan with plastic wrap.
Combine the cheese, milk powder, salt & cream of tartar in a food processor. Pulse in the grated cheese.
Dissolve the gelatin in the water & let sit a minute or two. Do not wait too long or it will completely gel. Pulse the gelatin into the cheese.
Heat the milk in a pan until it simmers. Pour this milk into the food processor while it is running & puree until completely smooth – a minute or two.
Pour this into the lined loaf pan. Press flat to squeeze out any air pockets. Refrigerate for at least 3 hours.
Slice it up & use it the way you would use any other American cheese.