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:Â 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
- â…› 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!
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!Â
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 recipesÂ
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.
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.Â
Is this like a Velveta knockoff?
American cheese and Velveeta are similar in that they both melt really well, but it’s slightly idfferent.
HOW CAN YOU EXPECT ME TO USE CHEESE TO MAKE CHEESE WHEN I NEED THE CHEESE TO BEGIN WITH, WHICH IS WHY I AM HERE LOL? DO YOU HAVE TO USE CHEESE.
By definition, American cheese is made out of another cheese, traditionally either cheddar or colby. If you want to know how to make cheese from scratch, you are looking at the wrong kind of cheese.
Exactly my thoughts. I want to make Am cheese from scratch, not convert one cheese to another. This is not a good recipe
I my opinon kraft American cheese is cheese you people lie about it saying it doesn’t melt when  it  melts it melts just fineÂ
Cannot keep a package of Amerrican cheeze In the Fridge for more than 3 days 3 slices at a time gone. Loved it as a kid with bologna miracle whip.Â
Kinda hard to take anyone seriously that uses the word “melty” considering it was created for a taco bell marketing campaign. Otherwise, thank you! Been looking for something like this forever!
Um, the word melty has been used for many many years.
It was in existence long before Taco Bell usage caused it to be added to the dictionary.
Thanks! I am going to try this soon.
Nice write up and instructions. Tastes great
Nice easy but depending on taste and other cheese used to make this I’d leave out the salt
Has anyone tried doing this in a stand mixer?
Could this be made by first melting the cheese in a saucepan and then adding the other ingredients with a whisk? I don’t have a food processor. Are there any modifications you would recommend? Thank you!!!
Hi Avrilana, I’ve never tried that, so I’m not sure if it would work, but if you try doing it, definitely let me know how it turns out!
I used powdered coffee creamer for powdered milk. Worked great!
This recipe is so good. Easy to make.
Next time I will add fried onions. Could even add peppers.
Thank you for the recipe.
Love this site!
I really wish I could find a recipe for American cheese or (even better) Monterey Jack that doesn’t depend on another American cheese. I live in Europe and I can’t find a single American cheese! European cheeses are terrible :(
This is a great recipe! It is exactly what it purports to be! I love the taste and melt-ability! It makes an incredible grilled cheese. Thanks for a wonderful recipe!
I would recommend that you cut the salt by half. It yields a much tastier cheese product.
The velveeta and this recipe work amazing with my fresh, raw goat milk instead of powder. I had grass fed gelatin but no org milk powder and tried it. Worked great! Now I just need to try it with raw homemade cheddar. Thanks for sharing!
I can’t wait to try the “Velveeta” cheese this weekend! Stupid Question: Can I use a pre-shredded bag of cheese or do I need to shred my own? Thank you!
Hi Julie, I would definitely shred your own; the pre-shredded is coated in a mixture that keeps it from sticking, but it also keeps it from melting well.
I quit buying Velveeta and store brand copycats because they are truly disgusting. This is great. Now I can have “melty” cheese again. It’s easy, doesn’t cost any more than the gross stuff and tastes wonderful. Thanks for posting this!
Has anyone ever tried adding flavor to this cheese i.e. roasted garlic, onion, or, herbs ?
U have made my day!
Wow, hate to admit it, but American cheese has always been my favorite, but knowing how it is made makes it less enjoyable for me. I just can’t wait to buy the ingredients to make my own home made American cheese. Who knew!
Hi – I’ve been planning to try this for some time and am finally ready all the ingredients and my first proper food processor. Since we don’t have Colby over here readily available (I live in the UK now, but grew up in Ohio) I’m going to use my favourite medium cheddar. But what I REALLY want to do, once I’ve gotten the hang of doing the recipe is start adding other ingredients, as they suggested on ATK. You know do a “pepper jack” type. I also had an amazing Cheddar with Garlic in Germany once that I have never found since (though I a local store does offer a rather good Garlic and Jalapeno Cheddar in slices – but it’s SO expensive – and I think to do something like that with this recipe would make rather divine grilled cheese sandwiches) Anyone have any tips for adding Garlic and or Chilli flakes? Should I use dried or fresh, etc…? Any suggestions, help would be wonderful. Thanks – really enjoyed reading the comments here today!
Hi David, I haven’t tried any add-ins yet, but I would opt for dried, as I think it would help maintain the freshness of the cheese.
Just finished making it using Double Gloucester (fairly close to Colby) and I added in chilli flakes – can’t wait to try it in a grilled cheese. From licking the spatula, it tastes perfect!
How marvelous!! I guess I am going to have to get right on this! My grandkids are going to be such happy little campers, especially when they see what Gram knows and when they find out they will learn how to do it, too. Thank you!! :)
Would Swiss,Provolone or Monterey jack cheese work instead of
Colby in this recipe? would I be able to substitute white vinegar
or lemon juice for the cream of tartar?
Hi Yuklan, I have never tried any of those substitution, so I can’t say for sure how they would turn out. If you experiment, please stop back and let me know how it turned out!
Has anyone made this eliminating the dry milk powder? How did it turn out?
When is the salt supposed to be added? It’s in the ingredients but not the instructions so I added it with the milk powder & cream of tartar. Now I’m a little worried though because after I was all done and licked the spatula (I’m sure I’m not the only one who does that! lol) it seemed too salty to me.
Hi Rachel, My apologies for that omission; it should be added to the food processor with the shredded cheese, dry milk powder and cream of tartar in step #3. I have edited the recipe above to correct that error.
Thanks! And it made really great grilled cheese tonight for an easy dinner of sandwiches & soup. Oh & I never could find whole milk powder so took my chances with nonfat milk powder and I think it came out pretty well. Thanks for the recipe!
Just made it b/c it sounded good and seemed like fun. I just love to make stuff, especially things you get to eat.
I substituted buttermilk powder for the whole milk powder. Worked just dandy and has a bit of a tangy taste. Thanks for the recipe and enjoy your site.
I keep on making this recipe and it turns out great! 2 things I’ve noticed: In Step 3 you left out to add the salt to the cheese in the food processor :) Also, 12 oz is about 1 1/2 cups, not 3 cups. Although I will say I’ve been making this with 3 cups and it turns out great, so I wonder if you meant 24 oz cheese, 3 cups? Hmm, I might just continue making it with 3 cups, 24 oz colby cheese. I get the big bulk bags of colby cheese at Sam’s Club; I probably make cheese every month or so…I make 2 batches at a time. My son is currently drinking whole milk so I’ve tried batches with whole milk and skim milk. The skim milk makes a very nice cheese, it just doesn’t melt as well as using whole milk FYI.
Hi Ryann, Thanks so much for your feedback, I’m so happy you’re enjoying the cheese! Actually, 12 ounces is 3 cups of cheese. The 8 ounces = 1 cup is really only accurate for liquid measurements and, by coincidence, a few other ingredients. For instance, 1 cup of all-purpose flour is 4 to 4.5 ounces (depending on the brand and protein level). As for cheese, 4 ounces of cheese is the equivalent of 1 cup shredded.
Well I’m glad I mentioned something! I knew that the liquid measurements and dry ingredient measurements were different, but I just didn’t realize the difference in weight. I need to remember that when baking! Thank you for the heads up, if you find a website with this information let me know so I can print it and stick it in my kitchen. :)
This is just a circus! Dried milk powder and gelatin are as processed as it gets. Instead why not try your next grilled cheese with an unadulterated Muenster or Gruyere and be done with it? This stuff above is no better than commercial junk… it’s really just homemade frankenfood!
This word “processed” – I do not think it means what you think it means. ANY food that is modified from its whole form is “processed.” Chicken nuggets are “processed,’ but so are whole organic chicken breasts separated from the bird, for example. American cheese is “processed,” but guess what? So are “unadulterated” Muenster or Gruyere, as they are just processed forms of milk, and so are many of the milk products available, as they are pasteurized, homogenized, reduced-fat, lactose-reduced, and what have you. 99% of the foods we consume are “processed,” and processed foods are not evil. SOME (many?) processed foods are less healthy than their whole counterparts, but it’s more helpful to make a distinction between healthy and unhealthy processed foods, rather than labeling all “processed” foods as “circus” fodder out of ignorance.
Thank you for that, chef. I love how so many people get preachy about processed food and how bad it is for you. Meanwhile, they are putting fat laden cheese between two slices of bread slathered with butter.
Where in the world did you find the whole dry milk powder, I’ve been to a local grocery store and 2 chain stores and haven’t been able to find it. I have one more place to try but after that I’ll have to order online :-/
Thanks!
Ryann, In the note at the end of the recipe I state that I purchased it from King Arthur Flour, along with a link.
Thanks for the reply Michelle. One more question, have you tried to press this into a pyrex glass bowl with a lid instead of the plastic wrap and throw-away aluminum pan? The shape might be off but it certainly will save the landfills of plastic wrap and the pan if you don’t recycle. Anyone else use something more eco-friendly to shape and store your cheese?
Hi Ryann, I haven’t made the cheese in a different container, but I imagine that you could do that without a problem.
Okay is it possible to use 2% milk instead of the whole milk…i only drink 2% and dont want to waste a whole gallon.
Emily, I do recommend using whole milk, however you don’t need to waste an entire gallon. I also drink 2% regularly, but when I need whole milk for baking, I just buy the little 16-ounce bottles that they sell next to the larger containers of milk. They’re less than $1 and you’ll have virtually no waste!
These photos look amazing! I will beg my wife to try this! Or I will make this american chesse recipe.
I missed the part about only using whole dry milk until after I made it. I have it the refrigerator now firming up, what happens when you use non fat dry milk?
It turned out wonderful, I don’t see a reason to spend the extra money on purchasing whole dried milk.
Hi Pam, According to the write-up that was included in the cookbook with the recipe, the nonfat dry milk powder gives the cheese an off-taste.
I have been making this for awhile. I never used whole milk powdered milk I do not see any difference it is great either way.
I love this idea and your blog, but I am a vegetarian. Any suggestions for what I could use to sub for gelatin? :-)
Hi Emiliy, I’m honestly not sure, as the gelatin helps to give the cheese its consistency and keep it firm.
Thank you, Michelle. I will do a little research and if I find something I’ll let you know as well. Nothing like a grilled cheese sandwich with melty American cheese! :)
Emily, I’ve read where people can replace the geletin with agar flakes. Here’s a site about it: http://dairyfreecooking.about.com/od/dairyfreeglossary/g/AgarAgar.htm
Try looking at health food stores for it, according to that site. Good luck :)
Try substituting “Ultra Gel” – a non-GMO, Kosher modified food starch, for the gelatin.
You can purchase it at https://carnetfoods.com/ultra-gel/
I use this gel in my cooking and dessert making.
There is no after-taste and it can be utilized in both hot and cold recipes.
I plan to try this cheese recipe using the Ultra Gel instead of the unflavored gelatin.
Eliz :)
I made this tonight with 8 oz colby and 4 oz cheddar. It is a little too salty, probably because of the cheddar so next time I’ll try half. This recipe is amazing!
Making “cheese” from cheese seems like cheating.
When is the salt added? Is it possible to decrease the amount?
Hi Vanessa, The salt is added to the food processor with the shredded cheese, dry milk powder and cream of tartar.
Will this solid-er version melt as well as Velveeta? I want to make a mac and cheese with some of this. And of course the rest for grilled cheeses!!! Now we need recipes for the ubiquitous Campbell’s Tomato and Cream of Mushroom soups that go into so many of our recipes! Love, love, LOVE your site and plan on making every single recipe here!! Thank you so much for making easy recipes for those of us who don’t have the energy or stamina needed for more complicated recipes.
Hi Sunny, I have never made mac and cheese with Velveeta, but it definitely melts just as well as store-bought American cheese. Nice and gooey!
Great job! Your site is so fun! I saw the post on America’s Test Kitchen!
Your recipe is featured on ATK!
http://www.americastestkitchenfeed.com/test-kitchen-community/2013/01/blogger-spotlight-brown-eyed-baker-tackles-american-cheese/
Great job! :)
Does it have to be a disposable loaf pan…can it be glass?
Facinating and kinda gross because of the gelatin. I wish there was an easy to find non-animal derived subsitution for gelatin.
I think agar-agar might fit the bill. My “Mom’s Organic Market” and other local organic market carry these, made by Eden, in with the seaweeds section, like Nori and Dulse. Here’s a link: http://dairyfreecooking.about.com/od/dairyfreeglossary/g/AgarAgar.htm
You have confirmed what I already suspected, that American Cheese had somehow changed since I was a kid. Thanks for this great alternative!
If only I had access to colby or cheddar cheese….the only negative of living in Italy ;) …
Wow, I never knew you could make homemade American cheese until now! It sounds super cool- I will have to try it. I bet it would be great on top of a burger.
This sounds great, how about adding olives, red peppers, etc. brings it to the next level!
This is so cool. I’ll admit I’ve never been a huge fan of American cheese, but the fact that the storebought kind isn’t actually made of cheese may have something to do with it ;P What a fun thing to make at home!
Wow, can’t wait to try this! Seems simple enough, too.
MIND = BLOWN
ps. this website is my go to for EVERYTHING. keep the awesome recipes coming!
Holy yum! I’m making this this weekend after my visit to KAF.
So jealous that you live close enough to KAF to visit!
It’s an hour and a half drive from me, so we’re packing up the family to visit the store and have lunch at the cafe (weather permitting, keep your fingers crossed). I can’t wait. I have a long shopping list!
Too cool. I too have a soft spot and LOVE how simple this is to do yourself. Such a great idea – thanks for sharing!
I like American Cheese, but it always seemed full of ingredients that are not very appealing. This, however, looks great. I see many many grilled cheese in my future.
I’m so glad my friend showed me this.
My biggest pet peeve is to see food prices rise, especially cheese prices.
And most all prepared foods have food fillers like whey protein.
It’s so irritating you can’t buy pure foods now unless you make it from scratch.
Thanks for this great recipe. and for the cheese hurd idea. I plan to make cheese as soon as possible. Happy cheese making.
I meant cheese kurd. I could not edit it.
Wow, homemade American Cheese! A must try! :)
ok, this is really intriguing! But is this cheese closer to Velveeta or deli/Kraft American?
Believe it or not, I never actually had Velveeta as sliced cheese (only melted into a dip or something like that), and we never had Kraft singles either. Growing up, my grandma would buy a 5-pound block of Land o’ Lakes American cheese from the Italian store, and then slice off what we needed (my grandparents had a commercial-grade deli slicer in their basement).
I made this too a month or so back for a soup that called for the brick o’ stuff. I made it with cheddar and it turned out perfect for the soup. Didn’t even seem to be too strong straight up to me, as he mentioned in the article. I used whole goat milk powder because you can sometimes find it in regular stores and almost always at places like Whole Foods. Worked great.
This is just awesome!! I so can’t wait to try this, I love love love Velveeta, I can’t belive you can make it at home!
I saw this recipe on America’s Test Kitchen Feed a while ago and was so intrigued. It seemed almost too good to be true, but I am so glad to hear it turned out well! The melty cheese in that grilled cheese picture is killing me, I need to have it :)
brilliant!!
Wow! This is crazy amazing! Who knew making American cheese at home can be so easy! Need to try this!
What the what?? You can make American Cheese? Whoa. Have to try this to go with my copycat Campbell’s Tomato Soup. Thanks for sharing!
Oooh, I would LOVE your copycat Campbell’s Tomato Soup recipe!!! If you wouldn’t mind sharing??? You can email me, or send it to my rughooking blog URL. There is NOTHING like Campbell’s tomato soup with grilled cheese when I’m sick!
Certainly looks like a fun project my kids would LOVE to help with! Great idea to make American Cheese.
Fun idea, Michelle! I can get some pretty amazing cheese here in Wisconsin, but it sure would fun to try and make my own one day!
Never even heard of making your own! When we switched to whole foods a few years ago American Cheese got the boot. I’m beyond excited about this. My cheeseburgers may never be the same again!
This. Is. Awesome. I’m always wary of buying the stuff at the store (because who knows what’s in there) but I love that you can make it at home! Commencing a whole month of grilled cheese sandwiches for me :)
Very cool! I just tried my hand at making some goat cheese last week… think I will need to add this to the list!
Oh my gosh, you just made my day. I was just thinking yesterday that one of the foods I miss most as I try to eliminate processed foods, is American cheese. I used to love it in my scrabled eggs (weird?). Thank you so much!
I would love to try this. Will this work with anything other than colby? I usually purchase cheddar from a local dairy.
I was planning on trying it with cheddar! Maybe even some fancy white cheddar, like a habenero cheddar or horseradish cheddar!
Hi Jenny, I think you could substitute a mild cheddar for the colby, but I would not use a sharp cheddar.
Great! Thank you.
Amazing!!!! America’s Test Kitchen has never failed me. I’ve been meaning to try some homemade versions of my favorite things (did peanut butter!) so it looks like cheese will be next on the list. So cool!
Fun idea, Michelle! I can get some pretty amazing cheese here in Wisconsin, but it sure would fun to try and make my own one day!
Great recipe! How fun to make your own cheese!!
“The ingredient list is compiled of things like milk, whey, milkfat, milk protein concentrate, whey protein concentrate and salt. A little less appetizing, right?”
No less appetizing than cream of tartar and gelatin… I’d probably take the former over the later, to be honest… At least everything you listed from the commercial product is derived from, you know, *milk.*
Oh man, this made me laugh. Well written and I totally agree.
I would much rather eat those ingredients than what is REALLY in fake cheese. If you eat meat or fish you have already eaten worse since a lot of fancy cuts contain something called “meat glue.”
Cream of tartar is a byproduct of the winemaking process as the powder forms inside wine barrels during fermentation. It comes from tartaric acid, a naturally occurring substance in grapes and some other tart fruits that in the principle acid in winemaking.
Gelatin (or gelatine, from Latin: gelatus = stiff, frozen) is a translucent, colorless, brittle (when dry), flavorless solid substance, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff. It is found in most gummy candies as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt.
Today’s American cheese is generally no longer made from blended cheeses, but instead is manufactured from a set of ingredients[1] such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. In the United States,[2] it may not be legally sold as “cheese”, and must be labeled as “processed cheese”, “cheese product”, or similar—e.g., “cheese food”. At times even the word “cheese” is missing in the name on the label, e.g. “American slices” or “American singles”. Processed cheese, process cheese, cheese slice, prepared cheese, cheese singles or cheese food is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey.
Today’s American cheese is generally no longer made from blended cheeses, but instead is manufactured from a set of ingredients[1] such as milk, whey, milkfat, milk protein concentrate, whey protein concentrate, and salt. In the United States,[2] it may not be legally sold as “cheese”, and must be labeled as “processed cheese”, “cheese product”, or similar—e.g., “cheese food”. At times even the word “cheese” is missing in the name on the label, e.g. “American slices” or “American singles”. Processed cheese, process cheese, cheese slice, prepared cheese, cheese singles or cheese food is a food product made from normal cheese and sometimes other unfermented dairy ingredients, plus emulsifiers, extra salt, food colorings, or whey.
Good points! If you’ve ever seen a jar of pickled pig’s feet, you can see how congealed the juice gets. Same thing if you make a pot a greens with smoked pig’s feet. It’s sooo good and I don’t have to take collagen supplements.
I had no idea that this was something I could make at home. I’ll have to try it out sometime!
Any idea what the shelf life of this cheese is? If I make a log of it, how long will it keep in the fridge?
Hi Stef, I have that at the end of the last step of the recipe, it’s 1 month in the refrigerator, wrapped tightly in plastic wrap.
I have to admit, as much as I share your love for American cheese, I never once so much as thought about how it was made! Can’t wait to try this!
There is nothing quite as perfectly melty as American cheese, however I’ve been avoiding it lately because it seems like it’s always very processed and artificial – I can’t be sure what’s in it. I had NO idea it could be made from scratch! I’ll definitely try this out soon (pinning it now).
You have just changed my children’s lives! I’ve banned processed cheese from our house, but you’re right… there is NOTHING like it. I will be making this just as soon as the milk powder arrives!
Looks nice. Unfortunately we don´t have anything called Swedish cheese here :-)
I just purchased the whole milk powder from KAF to make this! I bet KAF saw a huge increase in the sales of this item after this book came out!
Fun idea, Michelle! I can get some pretty amazing cheese here in Wisconsin, but it sure would fun to try and make my own one day!
Kenji Lopez from Serious Eats used to work at America’s Test Kitchen, he wrote a really cool article on how to make any cheese melt like American.
http://aht.seriouseats.com/archives/2011/09/the-burger-lab-how-to-make-super-melty-cheese-slices-like-american.html
I think even the biggest cheese snob should be able to appreciate a Kraft Single, but this might prove some middle ground.
Thanks so much for sharing!
Your comment about Kraft singles coudn’t be more wrong. I wouldn’t eat Kraft PROCESSED American cheese (they used to more accurately lable represent it as “cheesefood”. Don’t you realize that’s the processed junk that we are trying to avoid that caused us to look for a recipe to make our own American cheese?
To the poster that posted the recipe I say Thank you.
I had no idea you could make your own American cheese! I eat it every morning on my DIY Egg McMuffin, so I MUST try this! Thank you!
Thanks for sharing….I have to try this….just curious….if you used nonfat dry milk would it make a lowfat cheese or it wouldn’t set up right?
Hi Lori, According to the write-up that was included in the cookbook with the recipe, the nonfat dry milk powder gives the cheese an off-taste.
Hooray! I can not WAIT to make this! My fiance is obsessed with American ONLY for grilled cheeses (despite my attempts to get him on to gruyere + “fancy” bread). I’m going to whip this up asap!
I can’t believe it’s possible to make your own american cheese! So cool!
Now this is useful! Thank you .
I’m an American living in Holland. While we have access to some of the world’s most amazing cheese here, I missed Velveeta for some recipes like mac &cheese. I stumbled across this recipe too a while back & can vouch for how delicious it is. I ususlly make a double batch & freeze it in portioned blocks. Works great! Now I just need to figure out how to make cheese curd. We had some in Wisconsin on vacations last year. That was so good!
Caroline, I attended a class at The Mozarella Company in Dallas, TX a few years ago, and we made cheese curd as a precursor to making Mozarella. I think it was whole milk and lemon juice simmered and strained through cheesecloth; however, it has been quite a while and I don’t have the recipe. You might contact Paula Lambert at the Mozarella Company for the recipe. She teaches classes, but you’re a bit far away for that to be convenient. Good luck!
Thx Leah! That’s a good tip. I’ll look onto it!
Caroline, I am an American living in Germany and want to try this recipe. But it calls for Colby cheese which is not available here. Which cheese did you use? Also, is there a reason to use a disposable pan? I don’t know if I can find them here.
Laura,
Try a mild or young cheddar. Sharp cheddar will work too, but it won’t have the same flavor. Mild cheddar and colby are very similar.
Hi.
I love to eat a grilled cheese sandwich once in a while, but where i live i can only find white processed cheese and it just isn’t the same thing. I never would have thought it could be done at home. I can’t wait to try this recipe. Is there a substitute for the cream of tartar because i could never find it, or could i just leave it out?
Thank you for all the DIY recipes! I love them!
You should be able to find cream of tartar in the spice aisle or the baking aisle of most grocery stores. You’ll need it to give the cheese stability
Hi Teresa, As Becca mentioned, it is found in the spice/baking aisle in most grocery stores. If you can’t find it, I think it would be okay to omit it, as the recipe states that it gives the cheese a little bit of a tangy flavor.
Thank you both for answering. I live in Spain and I already looked for it at the grocery store for other recipes and never found it, so I always leave it out. But I did some research today and I found out I can buy it at the pharmacy (??)
Amazing! I never would have thought of making my own American cheese. Thanks for the recipe! :)
Very cool! I just tried my hand at making some goat cheese last week… think I will need to add this to the list!
OMG! You are so right! I just started making cheese – if you are a beginner start with mozzarella it’s very easy – but then I had started to wonder about American cheese. I know it’s not “sophisticated” and definitely not ‘artisinal’ – don’t care. I love it. Cannot wait to try this recipe – tomorrow for sure.
Yay! I love my American cheese grilled cheese sandwiches, but I’ve given them up the last year or so. To me the cheese that I normally used had an oily – like petroleum oily – taste to it.
This looks so easy when you do it, but we’ll have to see what kind of mess I make. :)
Thank you!
I could almost hear Christopher Kimball’s voice in this post. I’ve heard him talk fondly about American Cheese on the shows and then when I saw it was adapted from the Test Kitchen cookbook, I wasn’t surprised…and you make it look so easy!