Homemade American Cheese
Indulge in the rich and creamy goodness of homemade Colby cheese with this easy-to-follow recipe. Each bite is a perfect balance of flavors and textures, making it a delightful addition to any cheese platter or recipe. With just a few simple steps, you can enjoy this homemade cheese that's sure to impress your family and friends.
— Constant Cookbook
Ingredients
- 1½ teaspoons unflavored gelatin
- 1 tablespoon water
- 12 ounces Colby cheese, shredded fine (about 3 cups)
- 1 tablespoon whole dry milk powder
- 1 teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup + 2 tablespoons whole milk
Instructions
- 1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.
- 2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.
- 3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.
- 4. Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.
- 5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.
- 6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
Prep Time
PT20M
Yield
1 pound American cheese
Nutrition
- Calories: 1473 kcal
- Carbohydrate Content: 17 g
- Protein Content: 91 g
- Fat Content: 115 g
- Saturated Fat Content: 72 g
- Cholesterol Content: 342 mg
- Sodium Content: 4473 mg
- Sugar Content: 10 g
- Serving Size: 1 serving
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