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Post by Granny Smith on Feb 17, 2013 19:25:22 GMT -5
I plan on trying this in the next few days.Homemade American Cheese 1 tablespoon water 1 1/2 teaspoons powdered gelatin 12 ounces Colby Jack cheese, finely shredded 1 tablespoon nonfat milk powder 1 teaspoon salt 1/8 teaspoon cream of tartar 1/2 cup plus 2 tablespoons whole milk 1. Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides. 2. In a small bowl, combine water and gelatin and stir. Let sit for five minutes. 3. Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor, and pulse a few times to combine. 4. Meanwhile, heat milk in a small saucepan over medium heat. When milk begins to simmer, remove from heat and transfer hot milk to a measuring cup to make pouring easier. 5. With the food processor running, slowly add hot milk through the feed tube at the top of the bowl. Add prepared, thickened gelatin mixture. 6. Stop food processor occasionally to scrape down sides of bowl, and continue whirring until the mixture becomes perfectly smooth (about 1-2 minutes). 7. Working quickly, transfer mixture to prepared mold, pressing mixture down into the pan with a rubber spatula to remove any large air bubbles. Smooth surface of cheese, and cover with the overlapping plastic wrap. 8. Chill in the refrigerator for at least three hours, or overnight. Slice as needed and use as you would individually-wrapped processed American cheese. Pictures and stuff here~www.fromaway.com/cooking/how-to-make-american-cheese
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Post by Granny Smith on Feb 25, 2013 20:06:11 GMT -5
I made this and it's fantastic! Why make American cheese out of Colby-Jack? Well, instead of the 12 oz of Colby-Jack, by adding just a few inexpensive ingredients, you end up with 1 1/2 pounds of American. In addition, you know what's in it - all good stuff. This is going to be one of my go-to recipes. It was so easy to make, not to mention fun. It didn't hurt that it impressed the kids, too. It will be great for pimento cheese spread or to make creamy mac and cheese, as well as sliced on sandwiches or for grilled cheese. Unless we just eat it out of hand first.
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Post by Valerie on Feb 26, 2013 19:36:09 GMT -5
Nice!
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