I have made my own yogurt, and I’ve made my own butter….but I have never attempted to make my own cheese. It’s been on “my list” of things I want to eventually try, but fairly far down because I figured it was pretty complicated. That was until I ran across a recipe for American Cheese that sounded quite easy! Besides, I was really craving a good grilled cheese sandwich…so I decided to go for it.
More Ideas You'll Love
I don’t know about you, but when I think of “American Cheese” I think of something like Kraft Singles. But Kraft Singles aren’t really “cheese”…they are a “pasteurized prepared cheese product” and contain a highly processed mixture of ingredients such as water, milk, milkfat, milk protein, whey, food coloring, flavorings, and emulsifiers.
Doesn’t sound very appetizing does it? So how come they are so dang delicious in a grilled sandwich or melted over a cheeseburger? I’ll tell you why…because American cheese has great MELTABILITY! (completely made up word there.)
Luckily there is a way to make your own “processed cheese” with just a few pantry items and some “real” cheese thrown in that is every bit as gooey delicious as its Kraft counterpart but much better for you.
Homemade American Cheese
Adapted from a recipe at America’s Test Kitchen
Makes 1 pound
- 1 tablespoon water
- 1 1/2 teaspoons powdered gelatin
- 12 ounces Colby cheese, shredded
- 1 tablespoon powdered milk
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 2 tablespoons whole milk
Line 5 x 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides. (I only had a bread loaf pan available, so I ended up doubling the recipe and using that.)
More Ideas You'll Love
Mix water and gelatin in a small bowl and let sit for 5 minutes.
Combine cheese, milk powder, salt, and cream of tartar in a food processor and pulse a couple of times until combined.
Bring the milk to a boil in a small saucepan and remove from heat, then stir in the softened gelatin until dissolved.
With the food processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 – 2 minutes, scraping down the bowl as needed.
More Ideas You'll Love
Immediately transfer cheese mixture to prepared pan. Wrap tightly and chill at least 3 hours.
Then when you unwrap it a few hours later…….
…….get ready for the best grilled cheese sandwich of your life!
By the way….the cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
I can’t wait to make it again and add some coarse ground black pepper….or maybe some jalapenos! :-)
Homemade “American” Cheese
Adapted from a recipe at America's Test Kitchen... I have never attempted to make my own cheese. It’s been on “my list” of things I want to eventually try, but fairly far down because I figured it was pretty complicated. That was until I ran across a recipe for American Cheese that sounded quite easy!
Ingredients:
- 1 tablespoon water
- 1 1/2 teaspoons powdered gelatin
- 12 ounces Colby cheese shredded
- 1 tablespoon powdered milk
- 1/2 teaspoon salt
- 1/8 teaspoon cream of tartar
- 1/2 cup plus 2 tablespoons whole milk
Instructions:
- Line 5 x 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
- Mix water and gelatin in a small bowl and let sit for 5 minutes.
- Combine cheese, milk powder, salt, and cream of tartar in a food processor and pulse a couple of times until combined.
- Bring the milk to a boil in a small saucepan and remove from heat, then stir in the softened gelatin until dissolved.
- With the food processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 - 2 minutes, scraping down the bowl as needed.
- Immediately transfer cheese mixture to prepared pan. Wrap tightly and chill at least 3 hours.
Categories
Gluten-Free Recipes
Stunning quest there. What occurred after?
Take care!
Jillee, I love this! Have seen something similar on Cooks.com, but never tried it. I love that you have already tested it. My son loves that fakey cheese to melt for nachos; nothing else pleases his fake cheese palate. Going to try this with colby so it looks like the brick. Also want to try using several small loaf pans to freeze some and use a smaller loaf in the fridge. Will let you know; this never lasts more than a week in our house. As far as comments about ‘using cheese to make cheese’; it’s great that you shared… Read more »
There is nothing homemade about this recipe! All you’re doing is taking ready made Colby cheese and modifying it by adding a few ingredients. Whoever put this recipe on here is dumb!
You’re dumb! If you don’t like the recipe, then don’t use it, no need to be rude… sheesh, people!
Your way of describing all in this paragraph is really nice,
every one can without difficulty know it, Thanks
a lot.
I can’t seem to be able to “pin” your posts :(
I just made it and I had the same experience as Carol. I used Colby Cheese and it turned our yellow. Mine also never became pourable even after adding extra milk. It is currently in the refrigerator chilling and I am hoping for the best. If this works, I will make it all the time!
I used colby-jack because its what I had and it turned out great and actually has the orangy color of the store cheese. Thanks Jillee!!
Wow! I was planning on making toasted cheese sandwiches tonight! I think I will go make this cheese! How fun! My kids will love it!
Hi Jillee, my mum made the most delish sandwiches – cheese and onion……..and they are so easy. One cup Grated cheese and some finely chopped onion into a bowl, add a tablespoon (maybe a little more) of boiling water and mix around with fork – this will all come together as a lovely soft cheese spread for your sandwich which can then be toasted (as us kiwi’s say), fried on the pan until lovely and golden brown. It’s lovely and creamy, in fact we loved them so much that mum would make sandwiches for picnics and school lunches and serve… Read more »
Can I just say, that as someone with food allergies, your blog is SUCH a blessing! I am always on the hunt for ways to make foods or mixes myself so they’re safe to eat, and this is another awesome example! Thank you for what you do!