American Cheese 🧀
Home made processed American cheese recipe perfect for customizing and using for burgers, mac & cheese, queso, and more!
Prep: X mins | Total: X mins | Yield: X servings
Ingredients
- 700 grams (25 ounces) - Cheese, Cheddar, Colby, Monterey Jack, and/or Wisconsin Brick
- 300 milliliters (10 ounces) - Milk
- 50 grams (3½ tablespoons) - Butter
- 18 grams (3¼ teaspoons) - Sodium Citrate
- 1 gram (⅛ teaspoon) - Sodium Hexametaphosphate, Optional
Directions
- Shred the cheese.
- In a pot over medium heat, melt the butter into the milk.
- Add the sodium citrate and sodium hexametaphosphate, stir to dissolve and bring to 150°F.
- Slowly mix in the shredded cheese and stir/whisk to a smooth consistency.
- Transfer to molds while still hot.
- Store in fridge, slice once firm using wire cutter.
Notes
- Flexible silicone molds work best for this, but yogurt and sour cream containers are great, too.