Mark McClusky's DIY American Cheese Recipe

1. 1

   Place the wine, water, sodium citrate, iota carrageenan, and salt in a medium saucepan over medium-high heat and bring to a simmer, whisking constantly (an immersion blender can also be used).

2. 2

   Let the mixture simmer, adjusting the heat as needed to maintain a simmer, until the chemicals completely hydrate and the mixture starts to thicken at the edges, about 2 minutes more.

3. 3

   Add the cheeses and whisk until completely melted and smooth.

4. 4

   Pour into a 9-by-5-inch silicone loaf pan (or metal loaf pan lined with parchment paper).

5. 5

   Refrigerate uncovered until the cheese is set, at least 2 hours.

6. 6

   Remove the cheese from the pan.

7. 7

   If not using immediately, wrap completely in parchment paper and then foil.

8. 8

   Store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.

* Per serving · 4 servings · Values may vary.