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Homemade American Cheese a Velveeta Alternative!

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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Sep-20-11 02:20 PM
Original message
Homemade American Cheese a Velveeta Alternative!
From the Folks at American Test Kitchen!

I can't see why this wouldn't work for Swiss or Cheddar as well. You can also sub out agar agar for the gelatin



http://www.thekitchn.com/thekitchn/roundup-food-blogs/r...
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Tue Sep-20-11 02:38 PM
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1. Ah, they come up with some fun stuff.
Ok, honestly, I like Velveeta for some things, it was something I remember having as a four year old at Grandma's house in grilled cheese. So, we still use it in my household for a couple of things, mainly mac and cheese and similar melted cheese sauces for casseroles, sometimes mixed with salsa and heated for a queso dip, and as the occasional emergency basis dog treat if no one got to the store for freeze dried liver.

Honestly, I couldn't foresee trying their exact method/recipe, because when I've wanted to make something similar that emulsifies/melts, I've done something even more simple, which is combine cream cheese, hard cheese of the desired flavor, sour cream, and a little mayo in the food processor -- that whips up into a nice, spreadable soft blend, and the combination of ingredients and the blending results in a nice, melting cheese that doesn't separate -- I believe the mayo acts as a great emulsifier.

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csziggy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 08:26 PM
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2. I wonder what you could sub for the whole milk powder?
For just one tablespoon, I am not going to hunt down a product I have not other use for. Maybe buttermilk powder would work?
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 09:23 PM
Response to Reply #2
3. There is a response to this in the comments
"The dry milk powder adds milky flavor and helps to solidify the product. It can be reduced/eliminated but the finished product will be softer. To compensate, you may want to try reducing the liquid."


Maybe a friend has some in their pantry and you can borrow a bit?
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csziggy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 09:47 PM
Response to Reply #3
4. I cook more from scratch than anyone else I know
So getting some from a friend is not plausible. I may try it with buttermilk powder, which I do keep around for making biscuits, and see how it comes out. It might add a nice tangy flavor.
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The empressof all Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 09:59 PM
Response to Reply #4
5. I'm dying to know how it comes out
I try to stay away from the dairy as much as possible so I won't be trying this until Christmas time ....Please try it and let us know how it comes out

:bounce: :bounce: :bounce:
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csziggy Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 11:15 PM
Response to Reply #5
8. I mostly want to try it because I love grilled cheese sandwiches
But don't want the crap that is in Velveeta or American cheese slices. This way I can make my own version and know what is in it!

I'll try to remember to post a message when I do - I don't have gelatin, but at least it is easy to find.
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Denninmi Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 10:00 PM
Response to Reply #4
6. Powdered buttermilk
I'm sure that would work. A couple of tablespoons of sour cream and a little less liquid to compensate would also probably work.
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blue neen Donating Member (1000+ posts) Send PM | Profile | Ignore Wed Sep-21-11 10:29 PM
Response to Original message
7. That's really cool.
I want to try that recipe...hubby likes his mac and cheese made with the Velveeta!

Thanks! :)
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