1½ t. Unflavored gelatin
1 T. Water
12 Oz. Colby/Monterey
Jack cheese, shredded fine (about 3 C.)
4 Oz. Mild Cheddar
cheese, shredded fine (about 1 C.)
1 T. Whole dry milk
powder
½ t. Salt
⅛ t. Cream of tartar
½ C + 2 T. Whole milk
1.
Line a 5”x4” 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 6 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.
Note: Be sure to use whole dry milk powder, not
nonfat dry milk powder, as it will make a difference.
Use a Ninja instead of a
food processor.
Nutritional Facts Per Serving:
Calories 122.8 - Total
Fat 9.6 g - Saturated Fat 6.4 g - Polyunsaturated Fat 0.0 g - Monounsaturated
Fat 0.0 g - Cholesterol 31.6 mg - Sodium 288.1 mg - Potassium 10.3 mg - Total
Carbohydrate 1.9 g - Dietary Fiber 0.0 g - Sugars 0.8 g - Protein 7.9 g
Original recipe & picture clipped
from: http://www.browneyedbaker.com/diy-american-cheese/
5 Lb. Chicken, whole, with skin
