I have absolutely nothing against a nice block of processed cheeze food product – it melts well; and little is better when I want an old fashioned grilled cheese sammich with a touch of mayonnaise and a dab o’ butter. STILL; a quick scan of the ingredients on the side of that block of processed cheeze food product, will have you running quickly back to your notes from Mrs. Chatham’s high school chemistry class. How cool was it, then, when I came across a recipe to make your VERY OWN cheeze food product at home from THREE ingredients?
Wicked cool. That’s how cool – and pretty tasty, too.
Cheddar cheese, instant dry milk, and unflavored gelatin (well, and water too, so FOUR simple ingredients, if you’re feeling picky). All thanks to da Google, of course, and wynnebaer at grouprecipes.com for this keeper.
INGREDIENTS:
•1-1/2 lb. grated cheddar cheese
•9 tbsp instant dry milk,
•1-1/2 tsp unflavored gelatin,
•1-1/2 cup almost boiling water
Note: divide all ingredients into 3 equal parts
You begin to see a theme here, right? It’s ALL about the three! Let’s start with the Cheddar – I chose a nice block of semi-sharp Tillamook from Costco – the 2-lb. block was a snap to divide into half pound segments before grating. I then split the ingredients into three prep bowls for the grand moment of blending. Ermmm, yes, you really are going to need a blender to make this loaf of cheesy goodness, so if you’ve been on the fence about getting one, now would be the time.
Line a loaf pan with plastic wrap.
Put 1/2 cup almost-boiling water, 3 tbsp powdered milk, and 1/2 tsp gelatin into the blender and run until the gelatin has dissolved.
Add 1/2 lb. of the cheddar cheese, blend well, and pour into the loaf pan – well, let’s be honest, you’ll be doing a bit of scraping into the loaf pan too, this stuff is, ermmm, thick-ish.
Repeat with the remaining ingredient thirds, pouring, scraping into the lined loaf pan after each blending.
Cover with plastic wrap, pat down to compress the mixture, and chill overnight before unmolding.
NICE. More ‘cheddar-ry’ flavor than you’ll find in the boxed stuff, and as for meltability – check this out:
PERFECT on burgers with sautéed onion and jalapeños, fresh Challah rolls; and in truth, not too, too bad as a nibble, either.
I’m thinking that the basic recipe is ripe for customization – a sharper, or milder, cheddar; or perhaps some Jack? Add in a bit of pimiento or some jalapeños, and we’re definitely talking potential here, people!