So. You’ve made it through the holidays, with all the forced merriment and gatherings and heavy foods and such, and now you’re settin’ back and looking forward to the REAL deal holiday – The Super Thing-y.
(Surprise) Note: we don’t much follow the golf in this house.
But, what’s this? News out of the East that there may very well be a processed cheese food shortage?!?
What about the sliders and burgers and sausages dripping with all that beautifully melted cheese? What about the sausage squares on little bits of pumpernickel bread?
What about the queso?
Yes, I may not follow the golf, but even I know about the queso.
Well, fret ye not, for here, in this post, is your answer: WonderCheeez!
Also known (by me) as The Cheeez of Threes because is takes only three simple ingredients, plus water, and an overnight rest in the fridge to make your own, nicely melting, easily customizable cheeez, ermmm, substance that will melt like a dream and make queso your mom will be proud of. The only thing it won’t do is last for several months on a pantry shelf or in the fridge – for this is real processed cheeez food – without all those stabilizers and preservatives found in the friendly yellow box.
Make this, and count on it lasting in the fridge for a week or so before you’ll need to chuck it – but another nice thing about this cheeez of threes is that the recipe is easily divided into thirds, so:
1) you can make as little or as much as you want and/or need.
2) you can use just about any cheese you like as a base – like Cheddar? cool, go for it. Feeling Pepper Jack-ish? No worries, it’s all good!
So, let’s make us some cheeez food!
•1-1/2 lb. grated cheddar cheese
•1/2 cup plus 1 tbsp instant dry milk
•1/2 envelope unflavored gelatin (1-1/2 tsp.)
•1-1/2 cup almost boiling water
For ease of dividing the recipe (if you choose to), here are some handy conversions:
•1/2 lb grated cheese equals 1/2 cup
•1/2 cup + 1 tbsp equals 9 tbsp
SO, a mini batch would be 1/2 cup grated cheese, 3 tbsp instant dry milk, 1/2 tsp gelatin, and 1/2 cup almost boiling water.
Line a loaf pan with plastic wrap, leaving a couple of inches extra hanging over the sides.
Pour 1/2 cup of the water, three tablespoons of the dry milk, and 1/2 teaspoon of gelatin into a blender and blend until the gelatin has dissolved.
Add the 1/2 cup of the shredded cheese to the container (you may note that I also added a bit of hot sauce to this batch) and blend until smooth.
Pour into the plastic wrap lined pan and repeat with the other two thirds of the ingredients.
Once all your cheeze food has been blended and poured, fold the extra plastic wrap over the the top to seal – you might could gently nudge the mixture into filling the corners – and pop into the fridge overnight before unmolding and using as you would the contents of that friendly yellow box.
Play around with your cheeses, play around with seasonings – mebbe some roasted garlic, or chipotles, or Sriracha; or, mebbe all three!
The choice is yours. Use it wisely.