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Velveeta Style American Cheese

This homemade cheese loaf is creamy and tastes even better than the infamous meltable store-bought brand. Whip up a batch and use it in any recipe in place of the commercialized alternative.

Ingredients

  • 1 tbsp water
  • 1 1/2 tsp powdered gelatin
  • 12 oz Colby Jack cheese very finely shredded (think TINY grater holes)
  • 1 tbsp nonfat milk powder
  • generous 1/2 tsp salt
  • 1/8 tsp cream of tartar
  • 1/2 cup plus 2 tbsp 2% milk

Instructions

  • Line a small 4×5 loaf pan (I only had a full size pan handy) with plastic wrap, letting the excess hang over the sides.
  • In a small bowl, combine the water and gelatin. Stir. Let sit for 5 minutes.
  • Combine cheese, milk powder, salt, and tartar in the bowl of a food processor, pulsing a few times to combine.
  • Heat milk in a small saucepan over medium heat.
  • When milk begins to simmer, remove from heat, transfer hot milk to a measuring cup (to make pouring easier) and slowly add milk into the food processor feed tube.
  • As you slowly add the milk, pulse the food processor.
  • Add prepared gelatin.
  • Turn the food processor on, and continue to stir until the mixture becomes perfectly smooth. Scrap the sides if needed and whir again.
  • Working quickly, transfer the mixture into the prepared mold, pressing the mixture down into the pan with a spatula to help eliminate any air bubbles.
  • Smooth surface of cheese, and cover with the overlapping plastic.
  • Chill in the refrigerator for at least 3 hours, or overnight. (If pressed for time, a little over an hour and a half in the freezer will work too!)
  • Slice, cube, or melt as needed and use as you would Velveeta or individually wrapped processed American cheese.