How To Make Homemade “American” Cheese

Stunning quest there. What occurred after?

Take care!

Now my family and I never have to eat yucky processed cheese slices again! Hooray! Thank you Jillee!

Mmmm this was very good!! I made it with reconstituted powdered milk. Better than velveeta! I don’t see why you couldn’t use almond or other milks as its simply heated and added to retexturize the Colby.

agar agar can also be purchased from most health food stores or asian food stores. I may experiment using some chia seeds too. Yum!

You have to start with yogurt to make yogurt due to bacteria required to start the process. Making real cheese does not require cheese to begin with. It’s the gelatin holding this product together…not any protein structure usually related to cheese.

For those of you disappointed that this recipe takes cheese to make cheese, that’s what processed cheese is, no matter who makes it. Velveeta, any cheese spread, LOL American, all are made with another type of cheese as the base. Most mass produced cheese products also add many fillers not listed on the label, which enables the finished product to hold more water. If you want real cheese made from milk, enzymes, and culture, not fillers, you need to buy from a small creamery.

Someone in an earlier comment mentioned using pre shredded cheese. Those products are usually coated in something to keep them from sticking together, which would probably affect the finished product.

The only thing I´m missing is color. I would try annato seed for yellow coloring. Annato is a seed used in many latin american countries to add color to food. I would add a few seeds to the milk since the high temperature would help release the color. Be sure you strain the milk before adding it to the rest of the recipe.
I would try guar gum (also comes from a seed) if you want vegan substitute to gelatin (I´ve never tried ti though).

Jillie, This cheese recipe looks amazing! Your blog and creativity never ceases to amaze me! Truly!! Have a great day! ~ Jamie

I think this is a great idea.. Thanks for sharing!

Glad some one mentioned the fact that this is indeed making–cheese–from–cheese! Just as long as you have already got the “other” cheese needed—

I have made real cheese–from real milk from animals I milked myself–lots of times. And nope–it does not (unless it;s mozzarella) have that meltability.

The reason it does not is milk proteins as I understand it. For melting cheese–like raclette and others–these have to be different than the ones in cheddar etc.

The “faux” cheese in the individual wrapped plastic is –whether from Kraft or a no-brand name—made mostly from OIL. Yep. Not “cheese” at ALL. And the reason they need to wrap it? If they did NOT it would smoosh back into a brick like Velveeta. This is one of the differences between say Land O Lakes REAL American Cheese sliced at the deli–and Velveeta or “Kraft Slices”. I am not exactly sure HOW these are made but it involves some form of small cheese “off cuts”–I was told at a cheese making plant I visited that if their batches FAIL they get SOLD to Kraft FOR these “Slices”!!!!—-and oil mixed with some form of binders–which could be milk powder, gelatin etc. Very little actual CHEESE in there tho.

For the Land O Lakes type I gather that the recipe involves mozzarella type cheese and some cheddar and actual CHEESE mixed and molded. I will have to ask to see the outer wrapper on one of the slicer bricks one of these days!

Remember the days of “Government Cheese”? That was some sort of velveeta wanna be in huge bricks that were warehoused. I heard then that these were not really meant to be given to the public but were the basis cheeses for the “Slices” and somehow these deals were brokered to get them out of the Govt warehouses. Dunno if this is entirely true. Like that gasoline the Govt is said to be hoarding–who knows! But makes you wonder where some of this stuff COMES from–and how LONG this stuff can keep!

There are home made recipes out there where you start from milk and comne up with nice cheese–for those interested in going beyond making cheese from–cheese!

Above and beyond once again, Jillee!! Since switching to a real food diet, I have been missing out on the fake pasteurized cheese — american and velveeta… woohoo, I can’t wait to try. I don’t have a food processor so I am going to figure a way to make it work, I am usually able to… :)

Cool beans!! Gonna try it w the kids this wk!!

Instant or non-instant powdered milk???

that looks pretty good

Stunning quest there. What occurred after?

Take care!

Now my family and I never have to eat yucky processed cheese slices again! Hooray! Thank you Jillee!

Mmmm this was very good!! I made it with reconstituted powdered milk. Better than velveeta! I don’t see why you couldn’t use almond or other milks as its simply heated and added to retexturize the Colby.

agar agar can also be purchased from most health food stores or asian food stores. I may experiment using some chia seeds too. Yum!

You have to start with yogurt to make yogurt due to bacteria required to start the process. Making real cheese does not require cheese to begin with. It’s the gelatin holding this product together…not any protein structure usually related to cheese.

For those of you disappointed that this recipe takes cheese to make cheese, that’s what processed cheese is, no matter who makes it. Velveeta, any cheese spread, LOL American, all are made with another type of cheese as the base. Most mass produced cheese products also add many fillers not listed on the label, which enables the finished product to hold more water. If you want real cheese made from milk, enzymes, and culture, not fillers, you need to buy from a small creamery.

Someone in an earlier comment mentioned using pre shredded cheese. Those products are usually coated in something to keep them from sticking together, which would probably affect the finished product.

The only thing I´m missing is color. I would try annato seed for yellow coloring. Annato is a seed used in many latin american countries to add color to food. I would add a few seeds to the milk since the high temperature would help release the color. Be sure you strain the milk before adding it to the rest of the recipe.
I would try guar gum (also comes from a seed) if you want vegan substitute to gelatin (I´ve never tried ti though).

Jillie, This cheese recipe looks amazing! Your blog and creativity never ceases to amaze me! Truly!! Have a great day! ~ Jamie

I think this is a great idea.. Thanks for sharing!

Glad some one mentioned the fact that this is indeed making–cheese–from–cheese! Just as long as you have already got the “other” cheese needed—

I have made real cheese–from real milk from animals I milked myself–lots of times. And nope–it does not (unless it;s mozzarella) have that meltability.

The reason it does not is milk proteins as I understand it. For melting cheese–like raclette and others–these have to be different than the ones in cheddar etc.

The “faux” cheese in the individual wrapped plastic is –whether from Kraft or a no-brand name—made mostly from OIL. Yep. Not “cheese” at ALL. And the reason they need to wrap it? If they did NOT it would smoosh back into a brick like Velveeta. This is one of the differences between say Land O Lakes REAL American Cheese sliced at the deli–and Velveeta or “Kraft Slices”. I am not exactly sure HOW these are made but it involves some form of small cheese “off cuts”–I was told at a cheese making plant I visited that if their batches FAIL they get SOLD to Kraft FOR these “Slices”!!!!—-and oil mixed with some form of binders–which could be milk powder, gelatin etc. Very little actual CHEESE in there tho.

For the Land O Lakes type I gather that the recipe involves mozzarella type cheese and some cheddar and actual CHEESE mixed and molded. I will have to ask to see the outer wrapper on one of the slicer bricks one of these days!

Remember the days of “Government Cheese”? That was some sort of velveeta wanna be in huge bricks that were warehoused. I heard then that these were not really meant to be given to the public but were the basis cheeses for the “Slices” and somehow these deals were brokered to get them out of the Govt warehouses. Dunno if this is entirely true. Like that gasoline the Govt is said to be hoarding–who knows! But makes you wonder where some of this stuff COMES from–and how LONG this stuff can keep!

There are home made recipes out there where you start from milk and comne up with nice cheese–for those interested in going beyond making cheese from–cheese!

Above and beyond once again, Jillee!! Since switching to a real food diet, I have been missing out on the fake pasteurized cheese — american and velveeta… woohoo, I can’t wait to try. I don’t have a food processor so I am going to figure a way to make it work, I am usually able to… :)

Cool beans!! Gonna try it w the kids this wk!!

Instant or non-instant powdered milk???

that looks pretty good