Homemade American Cheese

Adapted from America's Test Kitchen

• Ready In: 25 mins
• Yields: 1 pound

Ingredients

• 1  tablespoon water
• 1 1⁄2 teaspoons gelatin powder
• 12  ounces colby cheese, shredded
• 1  tablespoon  whole powdered milk
• 1  teaspoon salt
• 1⁄8 teaspoon cream of tartar
• 1⁄2 cup  plus 2 tablespoons  whole milk

Directions

1. Line 5-by 4-inch disposable aluminum loaf pan with plastic wrap, allowing excess to hang over sides.
2. 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.
3. 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. 4. Immediately transfer cheese mixture to prepared pan, pressing to compact. Wrap tightly and chill at least 3 hours, or overnight.