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!
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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!
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
what are you talking about!!!! cheese is ANIMAL DERIVED!!!! even if you’re somehow okay with dairy, but not gelatin, cheese is made with rennet, which is animal!!
You have confirmed what I already suspected, that American Cheese had somehow changed since I was a kid. Thanks for this great alternative!
it hasn’t!!!!! it has not changed!!!!! those are the constituent components of cheese! they produce the cheese in house! it’s the same!!!!
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!!