On Sun, 8 Mar 2015 10:03:51 -0700, "Cheri" >
wrote:

>
>"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.

I don't see the rationale in using 3/4 lb of real colby, spending all
the time and effort, not to mention all the other ingredients when one
can easily buy real American cheese where you bought that colby.