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Homemade processed cheese

Homemade processed cheese
Anne Cusack / Los Angeles Times

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 on Sunday! But there's no need to worry. You can ... Read more

Total time: 20 minutes, plus chilling time | Makes about 13 ounces
  • 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

Step 1Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.

Step 2Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour and salt, and pulse to thoroughly combine.

Step 3In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.

Step 4Immediately 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.

Step 5Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.

Step 6Refrigerate 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 chiles, 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.


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