"Brooklyn1" > wrote in message
...
> 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.

That could be said for many things that people enjoy making.

Cheri