American Cheese~DIY Processed Cheese
When I told people I’d be sharing a recipe for DIY homemade American (processed) cheese, most were confused. After all, don’t we make homemade things to avoid processed foods? Well, this recipe is homemade! And you can make it into a brick of spreadable cheese, or slices that can nestle between layers of waxed paper and stored, ready to be melt in your next grilled cheese!
And unlike the tangy guilty pleasure you pick up from either the dairy or pb&j aisle (not scary at all, right?) this spreadable, melting cheese is made with only a few fresh ingredients.
One of them is, of course, cheese! I use old cheddar, but any cheese of similar consistency works. Swiss, Colby, mozzarella…feel free to combine two or more.
As you can imagine, you need your food processor to pulse the cheese and break it down into crumbs. Then you bloom some gelatine in cold milk and add it to hot milk along with some butter. You could probably leave the butter out, but it adds creaminess. Then a dash of salt to polish the flavour. (Though it is optional and actually not recommended if your butter is salted.) Then you process the hot milk mixture into the cheese on high speed…and before you know it, you’re practically done!
Now you just have to decide if you’re going to mold this into a brick, or spread it out onto a plastic lined baking sheet to later cut into slices.Whatever you do, you’ll be happy you tried making your own American cheese. This will keep for 1-2 weeks in the refrigerator, but when your grilled cheese sandwiches start becoming truly, umm…epic??? You’ll be running out faster than you can say Kraft Singles.
American Cheese – DYI Processed Cheese Spread or Slices
Ingredients
- 2 cups grated cheddar cheese (or similar cheese)
- 2 tablespoons milk
- 1 teaspoon gelatin powder
- 1/2 cup milk
- 1 tablespoon unsalted butter
- 1/4 teaspoon salt (optional)
Instructions
- Place grated cheese into a food processor and pulse a few times to break down into a crumbly mixture. Set aside.
- In a small cup, combine 2 tablespoons milk with gelatin. Set aside for 5-10 minutes or until gelatin has absorbed most of the liquid (bloomed).
- Heat 1/2 cup milk in a small saucepan until almost boiling. Remove from heat and add butter and milk/gelatin mixture. Whisk until gelatin and butter have completely melted.
- Process the cheese on high speed and slowly add the hot milk mixture. Scrape down sides a few times if necessary and process until very smooth.
- Line a small mold or baking sheet with plastic. Pour cheese mixture into mold or spread over plastic lined baking sheet, depending on whether your are making a brick or slices, respectively. Smooth well and cover with plastic. Refrigerate for 3-4 hours.
- For slices, cut into desired sized squares and store with squares of waxed paper between each slice. Cheese will keep for 1-2 weeks in the refrigerator.
merci je vais essayer un melange chevre et gruyere
Would be a good idea to list the ingredients in weight in grams and ounces also. Liquids as you know change in volume with temperature but the weight stay the same.
Thank you for your comment. You are absolutely right. I will be working on this so that all recipes turn out consistently for everyone who makes them. Happy cooking! 😀
How can this be made vegetarian?
You can use agar agar powder instead of gelatine in the same amount. You do however have to boil it so bring the milk to a boil and add the agar agar. Cook it for a couple if minutes and then add it to the food processor.
I’ve made this and it’s awesome! Thank you for sharing this!
So happy you enjoyed. Thank you for sharing!