Homemade American Cheese
User Reviews
4.3
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Prep Time
20 mins
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Additional Time
3 hrs
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Total Time
3 hrs 20 mins
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Servings
1 pound American cheese
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Calories
1473 kcal
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Cuisine
American
Homemade American Cheese
Description
The Homemade American Cheese recipe uses Colby cheese shredded finely and combined with gelatin softened in water. The addition of dry milk powder and cream of tartar balances flavor and texture. Hot milk infused with the dissolved gelatin is slowly incorporated into the cheese mixture using a food processor to create a uniform, smooth paste. This mixture is then packed into a lined loaf pan to set in the refrigerator, yielding a cheese with a consistent, sliceable texture.
The flavor is mild with a creamy, slightly tangy character from the Colby cheese and milk components. The gelatin helps the cheese hold shape while maintaining softness. The process avoids the additives found in commercial American cheese, resulting in a more natural texture and taste with the ease of slicing.
Once chilled and firm, the cheese can be sliced and used in sandwiches, melted in recipes, or eaten as a snack. This approach allows home cooks to customize the cheese's thickness and flavor by adjusting shredded cheese type or seasoning.
Note that using whole dry milk powder, not nonfat, is important for achieving the right texture. The cheese should be refrigerated at least three hours to set and kept chilled for best slicing results.
Ingredients
- 1½ teaspoons gelatin unflavored
- 1 tablespoon water
- 12 ounces colby cheese shredded fine (about 3 cups)
- 1 tablespoon dry milk powder whole
- 1 teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup milk whole, 2 tablespoons
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.
Notes
- Use whole dry milk powder to ensure the proper texture and flavor in the cheese.
- Allow the cheese loaf to chill in the refrigerator for at least three hours before slicing to achieve firmness.
- Line the mold with plastic wrap to make removing the cheese easier and to minimize air pockets.
- This cheese can be sliced thinly for sandwiches or melted for cooking applications.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1pound American cheese
Amount Per Serving
Calories 1473 kcal
% Daily Value*
| Calories | 1473kcal | 74% |
| Carbohydrates | 17g | 6% |
| Protein | 91g | 182% |
| Fat | 115g | 177% |
| Saturated Fat | 72g | 360% |
| Cholesterol | 342mg | 114% |
| Sodium | 4473mg | 186% |
| Potassium | 754mg | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 3650IU | 73% |
| Calcium | 2537mg | 254% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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