DIY: American Cheese
I love Gruyere, Brie and all of those fancy cheeses just as much as the next person, but there will always be a special little place in my taste buds for American cheese. As most kids do around these parts, I grew up on grilled cheese sandwiches that were made with smooth, creamy, and super-melty American cheese. By and large, any lunchmeat-and-cheese sandwich I ate included American cheese. To this day, I adore a bologna and American cheese sandwich with mayonnaise and sliced tomato on fresh Italian bread. Some flavors just can’t be replaced, and American cheese is one of them for me.
American cheese is a “processed cheese”, which means that it’s a cheese that started as another already-made cheese and is then further modified to make it creamier and more melt-y (for lack of a better word). What I didn’t realize, however, is that this is how American cheese was traditionally made, usually starting with Colby or Cheddar; however, now it typically doesn’t even start with real cheese. What?! The ingredient list is compiled of things like milk, whey, milkfat, milk protein concentrate, whey protein concentrate and salt. A little less appetizing, right? I can’t tell you how thrilled I was when I saw American Cheese in the list of recipes in the new DIY Cookbook from America’s Test Kitchen (the same book that produced the homemade torrone) – I immediately bookmarked it and planned to make it after the holidays. Thus, here we are!
I was seriously stunned when I realized how incredibly easy it was to create my own American cheese, right there in my kitchen, in less than 15 minutes! The process begins with Colby cheese, then some dry milk powder, whole milk and gelatin are added to the mix (be sure to see the note below on dry milk powder). The combination gives the cheese that super creamy texture, as well as the properties it needs to melt exceptionally well.
The ability to melt supremely well is very important when it comes to such things as grilled cheese sandwiches. Very important. This cheese passed the test with flying colors. I’ll definitely be keeping a block of it in the refrigerator at all times!
One year ago: Fig Cookie Bars
Two years ago: Banana Cupcakes with Vanilla Pastry Cream
Five years ago: Perfection Pound Cake
Homemade American Cheese
Ingredients
- 1½ teaspoons (1.5 teaspoons) unflavored gelatin
- 1 tablespoon water
- 12 ounces (340.2 g) Colby cheese, shredded fine (about 3 cups)
- 1 tablespoon whole dry milk powder
- 1 teaspoon salt
- ⅛ teaspoon (0.13 teaspoon) cream of tartar
- ½ cup (122 ml) + 2 tablespoons whole milk
Instructions
- 1. Line a 5x4-inch disposable aluminum loaf pan with plastic wrap, using enough so that excess hangs over the sides.
- 2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.
- 3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.
- 4. Bring the milk to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.
- 5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.
- 6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
“The ingredient list is compiled of things like milk, whey, milkfat, milk protein concentrate, whey protein concentrate and salt. A little less appetizing, right? ”
Those are the component ingredients of cheese.
scrolled down to the comments, infuriated, ready to post exactly this. does michelle think cheese grows fully formed on trees? ridiculous. look at the ingredients of the cheese you’re using in this recipe! also, as other commenters noted below, this is definitionally not american cheese! you need the chemicals to make it do and taste like you want! this is really very frustrating!
hahaha it’s pretty funny that a free blog recipe for cheese is making you this frustrated Paige, do you work for ‘big cheese’?
I made this cheese today. It was easy as pie to follow and I used my Vitamix because I don’t have a food processor. I was a little nervous, but everything came out fine. I’m sure I’ll enjoy this cheese. And I know I’ll make it again. But my taste buds say it’s not American cheese. It’s Velveeta. I was hoping for a “Kraft” American cheese recipe. For Velveeta it is spot on! I will make this again. But it’s Velveeta. But there’s nothing wrong with that! (Y)
Can I double this recipe?
I made this to use in breakfast burritos. Awesome!
Interesting enough, I live in Honolulu HI and I have not been able to find Colby cheese anywhere! They have the Colby Jack everywhere but I’m still searching. Too bad, it’s on of my favorites!
I will try this recipe as soon as I find it. Is there another type that will work as well? Any that will not work for this recipe?
I have made this several times . . .am about to make again. Can’t keep up with the demand in this family. Awesome stuff and the things we make are omelets, quesadillas, jalapeno poppers, cheese and crackers. . .and more . . .just sayin’
Thanks out for this recipe! I developed an allergy to canola oil and that means I can’t buy those weird but amazing melty cheese slices anymore. I really missed those melty grilled cheeses from my childhood. Sure normal cheese and bread tastes nice and is a wonderful snack but it’s just not the same as the wonderful strange texture of American cheese! I will be trying this out soon!
I just finished making it and it’s chilling in the fridge, but now I read all the comments about there being too much salt in the recipe. I will be using it for burgers so is there a way i can melt it in a pan and add something to offset the salt?
I use this recipe all the time and it is awesome! So easy. I am going to use it this time to make Qdoba queso for breakfast burritos tomorrow. It’s a pre snowboard meal!
Appreciate all the work on this but would recommend 1/2 the salt… found it to be too salty – but when used in sauces/Mac/cheese can use less salt in those recipes
Wow… Amazing. I live overseas in Asia where a good processor is a true luxury.
Is it feasible for it to be done by hand? What tips do you have to offer?
The key ingredient to American cheese is the emulsifier sodium citrate. This is entirely missing from this recipe. And no gelatin. You made something entirely new, and certainly not “american cheese”
Huh? Of course it’s American cheese. SMH Have you tried the recipe or just throwing in your 2 cents? Try it before you bash it.
He didn’t say it wasn’t good, he just stated a fact. Look at it like this. To be American cheese and legally lable it so, it must be “a stable concoction of natural cheese or cheese bits mixed with emulsifying agents.” The purpose of American cheese is to melt quickly and hold its shape. That’s why the emulsifier is critical. If you heat gelatin, it turns back into a liquid. Which is completely fine if you want something more like a cheese spread. Peter’s comment tells he probably knows his cheese and is a fan of the stinky ones, as we all should be. And to float by a “new cheese” under that nose is a compliment.
I made it and it’s not American cheese. it’s Velveeta. It is good for all kind of things and it’s tasty, a bit too salty though. But it’s not American cheese.
And yes, I made it and will make it again.
This is yummy! I had to use a little more water with the gelatin (I’m at higher elevation so that could contribute). I only had an 8oz block of Colby so added 4 oz of sharp cheddar. Will definitely make again.