What exactly is American cheese? I suppose it’s that exact question that gives it such a bad rap. The American cheese that you find on supermarket shelves isn’t cheese made in the traditional way (milk that’s formed into curds and pressed). Instead, it’s either a blend of cheese and additives, or it’s a highly processed mixture of ingredients such as water, milk, milkfat, milk protein, whey, food coloring, flavorings, and emulsifiers.
By making your own American cheese, not only will you know exactly what went into it, but also you can add in flavorings such as black pepper, roasted red peppers… you name it.
Here’s how you make it:
1 tablespoon water
1½ teaspoons powdered gelatin
12 ounces Colby cheese, shredded
1 tablespoon whole milk powder Available here if you can’t find it locally
1 teaspoon salt
⅛ teaspoon cream of tartar
½ cup plus 2 tablespoons whole milk
1. Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
2. Place water in small bowl, sprinkle gelatin over top, and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.
3. Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.
4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.
Do It And How 