"Gary" > wrote in message ...
> John Kuthe wrote:
>>
>> I like the pasteurized processed chesse food spread!
>> I just like saying/typing it! I don't buy it or eat it.
>
> I always keep some on hand. For grilled cheese sandwiches, egg
> sandwiches, omlets, or for melting over broccoli. Every product has
> it's use, imo.
>
>
> G.

I can't remember who posted this here, but it's good.

Homemade American Cheese
Yield: 1 pound American cheese
Prep Time: 20 minutes
Total Time: 3 hours 30 minutes
An easy recipe for making your own American Cheese at home!

Ingredients:
1½ teaspoons unflavored gelatin
1 tablespoon water
12 ounces Colby cheese, shredded fine (about 3 cups)
1 tablespoon whole dry milk powder
1 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup + 2 tablespoons whole milk

Directions:
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 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.



Note: Be sure to use whole dry milk powder, not nonfat dry milk powder, as
it
will make a difference. I purchased my whole dry milk powder from King
Arthur
Flour.