"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Friday, September 9, 2016

Homemade Velveeta Cheese

I have to confess, one of the reasons this recipe went to the top of the "try" list is I have a new "toy" in my kitchen.  I used the food processor attachment to shred the cheese and the blender to do the mixing.  The power this machine has is amazing.  I have been using a 20+ year old food processor....NO MORE!

It shredded a 16 ounce block of sharp cheddar in a matter of seconds.

This recipe is harder to handle, as it cools very fast...I used a cup of hot water that was still at a rolling boil....  The blender handled the mixing process of the shredded cheese very well..and fast.

Brown Eyed Baker and King Arthur Flour Kitchens have had this recipe on their blogs for a while....I just had to try it.  This version there is a lot less salt, and it will only be as good as the cheese you use.

yield: About 22 ounces
prep time: 10 minutes
total time: 10 minutes

¼-ounce packet unflavored gelatin
6 tablespoons dry milk powder
1 cup boiling water
16 ounces mild cheddar cheese, shredded
1. Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.

2. Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.

3. Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.

(Recipe from Michael Symon)