Ah, American cheese—it’s like a hug in dairy form, isn’t it? Remember those grilled cheese sandwiches from childhood that oozed with molten gold, sticking to your fingers as you tried to eat them in one bite? Making it at home is like rediscovering an old friend—with a hint of nostalgia and a dash of modern flavor. Let’s unravel this cheesy delight together!
Steps
- Prepare a 5×4-inch disposable aluminum loaf pan by lining it with plastic wrap, ensuring there is enough overhang on the sides.
- In a small cup, sprinkle the gelatin over water and let it sit for about 5 minutes until the gelatin softens.
- In a food processor, pulse together the shredded Colby cheese, dry milk powder, salt, and cream of tartar for about three pulses to combine.
- Heat the whole milk in a small saucepan until it boils, then remove it from heat and whisk in the softened gelatin until the mixture is smooth.
- With the food processor running, gradually pour in the hot milk mixture into the cheese mixture. Continue blending for about a minute, scraping the sides as needed, until the mixture is smooth.
- Quickly transfer the cheese mixture into the prepared pan, pressing it firmly to remove air pockets and smooth the top. Fold the excess plastic wrap over the cheese and refrigerate for at least 3 hours. Store the cheese wrapped tightly in plastic wrap in the refrigerator for up to a month.
Ingredients
- 1½ teaspoons unflavored gelatin
- 1 tablespoon water
- 12 ounces (340.2 g) Colby cheese, finely shredded (approximately 3 cups)
- 1 tablespoon whole dry milk powder
- 1 teaspoon salt
- ? teaspoon cream of tartar
- ½ cup (122 ml) plus 2 tablespoons whole milk
Nutritional Values
Calories: 1473kcal | Carbohydrates: 17g | Protein: 91g | Fat: 115g | Saturated Fat: 72g | Cholesterol: 342mg | Sodium: 4473mg | Potassium: 754mg | Sugar: 10g | Vitamin A: 3650IU | Calcium: 2537mg | Iron: 2.6mg
FAQ
- What is the base cheese used in this homemade American cheese recipe?
- The recipe starts with Colby cheese, which is combined with additional ingredients to achieve the creamy, meltable texture typical of American cheese.
- Why is whole dry milk powder preferred over nonfat dry milk powder in this recipe?
- Whole dry milk powder is recommended because it contributes to the creamy texture of the cheese, while nonfat dry milk powder may not yield the same results.
- How long does it take to prepare and chill the homemade American cheese?
- The preparation time is approximately 20 minutes, followed by a chilling period of at least 3 hours, making the total time needed around 3 hours and 20 minutes.
- How should the homemade American cheese be stored to maintain freshness?
- The cheese should be wrapped tightly in plastic wrap and can be stored in the refrigerator for up to one month.
- What is the significance of using gelatin in the cheese-making process?
- Gelatin is used to help achieve the smooth, creamy texture and excellent melting properties of the cheese, which are essential for dishes like grilled cheese sandwiches.
Tips
- Use Whole Dry Milk Powder: Ensure you use whole dry milk powder rather than nonfat, as this significantly impacts the final texture and flavor of the cheese.
- Properly Dissolve Gelatin: Allow the gelatin to soften in water for about 5 minutes and ensure it dissolves completely when whisked into the heated milk. This will help achieve a smooth cheese consistency.
- Pack Cheese Firmly: When transferring the cheese mixture to the pan, pack it tightly to remove air pockets, ensuring a more uniform texture and better preservation.
- Chill Adequately: Allow the cheese to chill for at least 3 hours in the refrigerator. This helps it set properly and develop the desired creamy texture.
Equipment
- Disposable aluminum loaf pan
- Food processor
