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Homemade American Cheese | Tasty
Homemade American cheese is easier than you'd think, and way more satisfying than the store-bought stuff. You only need two kinds of cheddar, whole milk, and a couple of food-science ingredients (sodium citrate and gelatin) to get that perfectly creamy, melt-in-your-mouth texture we all grew up on. The process takes just about 25 minutes of active time, then the cheese sets in the fridge until sliceable and ready to layer on burgers, grilled cheese, or anything that deserves a melty moment. Make a batch on the weekend as a fun project, and you'll have a stack of homemade slices ready to go all week.
Rezept
Zubereitungszeit ca. 2 Stunden 25 MinutenVorbereitung ca. 15 MinutenKochzeit ca. 10 Minuten
Zutaten:
- ½ cup whole milk
- 18 g sodium citrate
- 1 g sodium hexametaphosphate
- 1 ¼ cups sharp cheddar cheese, freshly shredded
- 1 ¼ cups medium cheddar cheese, freshly shredded
- 3 g gelatin powder
- kosher salt, to taste
Arbeitsschritte:
- Line a baking sheet or glass baking dish with lightly oiled wax paper. Set aside.
- In a small saucepan, whisk together the whole milk, sodium citrate, and sodium hexametaphosphate. Heat over low heat, stirring, until the salts are completely dissolved into the liquid.
- Add the sharp cheddar and medium cheddar to the saucepan in small handfuls, stirring continuously, until fully incorporated.
- Maintaining low heat — the mixture should stay around 150˚F (65˚C) to 160˚F (70˚C) — add the gelatin and continue stirring until the mixture is entirely smooth and glossy. Season with kosher salt to taste.
- Pour the cheese mixture onto the prepared baking sheet, spreading it into a thin, even layer.
- Transfer the baking sheet to the refrigerator and chill for at least 2 hours, until the cheese is fully set and solid. Once firm, use the wax paper to lift the cheese out and cut it into individual slices. Serve immediately or refrigerate in an airtight container for up to 1 week.
- Enjoy!
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