Best Homemade American Cheese Recipes

CHORIZO CHILI POTATO CHIP NACHOS WITH HOMEMADE AMERICAN CHEESE

Steps:

• Bring oil to 350 degrees F in a deep-fryer. Slice the potatoes thin on a mandoline. Run under cold water until the water is clean. Fry until crispy.
• Saute the bell peppers, jalapeno and half the red onions in olive oil in a medium skillet over medium-high heat until the onion is translucent. Add the chorizo, chili powder, cumin and paprika, then reduce heat to medium and cook until the chorizo cooks through. Transfer to a food processor and blend.
• Combine the vinegar, salt, sugar and remaining onions in a small saucepot and bring to a boil. Strain.
• Layer the Homemade American Cheese over the chips. Top with hot chili to melt. Top with cilantro, sour cream and pickled onions and serve.
• Line a 8 1/2-by-4 1/2-by-2 3/4-inch-deep loaf pan with plastic wrap.
• Combine the Cheddar, mozzarella, tapioca flour and salt in a food processor and pulse to combine.
• Combine the butter, beer and milk in a small saucepan and bring to a boil over high heat. Remove from the heat and slowly pour the hot liquid into the cheese, processing until fully melted and smooth (use caution when blending hot liquids). Spoon the mixture into the prepared loaf pan, spreading it evenly (it should fill three-quarters of the loaf pan). Let stand in the refrigerator until the cheese sets, 4 to 6 hours. Invert the pan on a cutting board to remove the cheese and peel off the plastic wrap. Cut crosswise into 16 slices.

HOMEMADE AMERICAN CHEESE

Steps:

• To make a block of cheese, line a 2-cup resealable container with plastic wrap. Alternatively, to make square cheese slices, line a 13x9" rimmed baking sheet with plastic wrap.
• Place 2 Tbsp. milk in a small bowl and sprinkle gelatin over. Let sit 10 minutes. Meanwhile, pulse cheese and salt in a food processor just until mixed and broken up.
• Heat butter and remaining 1/2 cup milk in a small saucepan over medium-high. Bring to a boil, then remove from heat and whisk in gelatin mixture.
• With motor running, carefully pour in milk mixture through tube, then continue to process, scraping bowl halfway through, until smooth, 10-20 seconds.
• Working quickly (gelatin will begin to set), pour cheese mixture into prepared container, smoothing top. Cover and chill until firm, 2-3 hours. If making a block, unmold and slice as desired. If making cheese slices, cut cheese into 6 4x4" squares and store slices with layers of wax or parchment paper in between.
• Do Ahead
• Cheese can be made 5 days ahead; wrap tightly in plastic and chill.

HOMEMADE AMERICAN CHEESE

Steps:

• Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
• Place water in small bowl, sprinkle gelatin over top, and let mixture sit for 5 minutes. Pulse cheese, milk powder, salt, and cream of tartar in food processor until combined, about 3 pulses.
• Meanwhile, bring milk to boil in small saucepan. Off heat, stir in softened gelatin until dissolved, and transfer mixture to 1-cup liquid measuring cup. With processor running, slowly add hot milk mixture to cheese mixture until smooth, about 1 minute, scraping down bowl as needed.
• 4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.