hand-crafted american cheese

Name: Hand-crafted American Cheese
Prep time: 10 min
Cook time: 15 min
Ingredients: 1 1/2 tablespoon(s) warm water; 1 package(s) knox® original unflavored gelatine [about 2 1/2 teaspoons]; 1/2 teaspoon(s) annatto, finely ground [optional, but this is what cheesemakers have used for centuries to give cheese that "sunny" yellow color]; 1 tablespoon(s) king arthur® whole milk powder; 1 1/2 tablespoon(s) kosher salt; 1/4 teaspoon(s) cream of tartar; 1/4 teaspoon(s) finely ground white pepper; 10 ounce(s) wisconsin medium cheddar, finely grated, room temperature; 3 ounce(s) domestic parmesan cheese, finely grated, room temperature; 3/4 cup(s) half & half®, room temperature

(1 RATING)

64 Pinches 1 Photo

TROY RAY

New York City, NY

Updated on Nov 30, 2012

For anyone who loves & craves American Cheese, this recipe will certainly be well worth your efforts! It is the perfect ingredient for grilled cheese sandwiches or your own, homemade baked mac & cheese!

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Now you can make & enjoy your own American Cheese!

prep time 10 Min

cook time 15 Min

method ---

yield That's debatable!

Ingredients

1 1/2 tablespoons warm water
1 package knox® original unflavored gelatine [about 2 1/2 teaspoons]
1/2 teaspoon annatto, finely ground [optional, but this is what cheesemakers have used for centuries to give cheese that "sunny" yellow color]
1 tablespoon king arthur® whole milk powder
1 1/2 tablespoons kosher salt
1/4 teaspoon cream of tartar
1/4 teaspoon finely ground white pepper
10 ounces wisconsin medium cheddar, finely grated, room temperature
3 ounces domestic parmesan cheese, finely grated, room temperature
3/4 cup half & half®, room temperature

How To Make hand-crafted american cheese

Step 1

Carefully line a small loaf pan [5"L X 3"W X 2"H] with waxed paper, parchment paper or plastic wrap, leaving excess to cover top of pan. If using paper, fold and crease neatly, as if "wrapping" a package.

Step 2

"Bloom" gelatine in a small bowl with warm water for about 5 minutes.
Step 3

In a food processor, combine cheddar cheese, Parmesan cheese, annatto, milk powder, cream of tartar, kosher salt and white pepper. Pulse a few times until evenly mixed.
Step 4

Bring Half & Half® to a boil. Remove from heat and add gelatine.
Step 5

With food processor running on "low", slowly pour in Half & Half® and combine with cheese mixture until smooth and silky; about 1 minute.
Step 6

Place cheese mixture in loaf pan. "Drop" pan squarely on counter top a few times to compact and remove any air bubbles.
Step 7

Cover top with liner and chill for no less than 3 hours; over night is best. Enjoy!
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