Homemade American Cheese

1. 1

   Line a 4 by 5 inch pan (disposable aluminum will work) or other suitable mold with plastic wrap, allow excess to hang over the sides.

2. 2

   In a small bowl add the water and sprinkle the gelatin over the top and allow it to bloom for about 5 minutes.

3. 3

   Meanwhile, pulse the finely grated cheese, milk powder, salt and cream of tartar in a food processor until combined, just a few pulses (don't over do it).

4. 4

   Bring the milk to boil in small saucepan.

5. 5

   Remove from heat and stir in the bloomed gelatin until completely dissolved then transfer to a glass measure for easy pouring.

6. 6

   While the food processor is running slowly pour in the hot milk mixture.

7. 7

   Process until silky smooth, about one minute.

8. 8

   Make sure to scrape the sides of the processor bowl as needed.

9. 9

   Work quickly and transfer the mixture to the prepared mold, pressing to compact it tightly.

10. 10

    Wrap tightly and chill at least 4 hours or even better overnight.

11. 11

    Slice and serve, keep it wrapped tightly and it should keep for 1 to 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.