You could say it started with the “Cheesepocalypse” — you know, all those stories about a Velveeta shortage that have had everyone in a tizzy. And with the Super Bowl a shortage could have been disastrous!
But there’s no need to worry. You can make it yourself — a homemade “food prepper” version of liquid gold. Just in case.
Before you laugh, hear me out. Processed cheese, like those individually wrapped singles, often gets a bad rap, but just try getting that perfect ooze and silky texture from any other cheese when you melt it. Real cheese tends to separate when heated, the proteins clumping together while fats and moisture ooze out in the most unattractive way.
Processed cheese can take the heat and keep it together, with a glossy sheen to boot.
Cheesepocalypse averted, I used the processed mild cheddar in my queso dip for the game on Sunday and on my broccoli from here on out. I can’t say I’ll never buy processed cheese again, but there’s nothing like being able to make and flavor it myself.
Best of all? I know exactly what went into it.
Makes: 1- 13 ounce cheese
Ingredients:
8 ounces solid mild cheddar (see Note)
1/4 cup nonfat milk powder
2 tablespoons tapioca flour or starch
3/8 teaspoon salt, or to taste
2 tablespoons butter
1/4 cup dry white wine
1/4 cup water
Directions:
1. Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.
2. Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour and salt, and pulse to thoroughly combine.
3. In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.
4. Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.
5. Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.
6. Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.
Note: You can also try substituting a similar fresh semi-firm cheese for the cheddar, such as Gouda (to use in the mac ‘n’ cheese recipe). Additional flavorings and spices, such as chili powder, chopped chives or chilies, can be added as desired at the end of Step 4. The recipe calls for solid cheese to be grated. Pre-grated cheeses are often coated with starch to keep them from clumping; this added starch can negatively affect the final texture of the processed cheese in this recipe
