This recipe really came in handy Thanksgiving afternoon. I realized
about 2:30pm I forgot to buy Velveeta cheese for a casserole I was making to
have with dinner. ALL of the grocery stores by my house closed at 2:00pm. I am always
late!
I had wanted to try this recipe so the timing of finding
this recipe was perfect. I had it saved waiting for the right moment. Who knew?
I quickly and I mean quickly made this recipe up. I wasn’t concerned about
refrigerating it because it was going to be melted in a casserole anyway, but
it was imperative that it get done was.
Who knew it would be so easy to make your own American
cheese? After making this up myself I don’t know that I will ever buy the
pre-made/processed cheese again. In cost
alone this is worth making.
My American cheese loaf turned out fantastic!! Not only did
it taste wonder (better than the name brand) but the texture was the same, the
melting texture was the same, and it formed into a nice loaf too. I didn’t even
have to refrigerate it for it to get hard. It was so fun and so ridiculously
easy that it’s crazy!! I swear after I grated the cheese everything was done within
minutes.
This recipe calls for whole milk powder, but I used the regular
fat free powdered milk and had no problems with it. I didn’t see that it made a
difference.
Ingredients:
- 1 tablespoon water
- 1½ teaspoons powdered gelatin
- 12 ounces Colby cheese, shredded
- 1 tablespoon whole milk powder
- 1 teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup plus 2 tablespoons whole milk
Directions:
- Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
- Place water in small bowl, sprinkle gelatin over top and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.
- Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.
- Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.
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