12 oz Sharp cheddar cheese, grated (I used 8 oz Sharp & 4 ounces Mild)**
3/4 c very hot water
1/4 cup plus 1 1/2 tsp instant dry milk
3/4 tsp unflavored gelatin
Line a small Loaf pan with plastic wrap, set aside.
In a blender or food processor combine water, milk and gelatin, whipping well until gelatin is fully dissolved. Add the cheddar cheese, whipping until very smooth. If using a blender, you must work FAST. I recommend filling the blender with
Pour into prepared loaf pan, cover tightly with plastic wrap and refrigerate overnight. Slice as desired for grilled cheese sandwiches, munching, etc.
Yields about 1 pound
**Tips: DO NOT USE Pre-shredded cheese. It contains an additive to prevent the cheese from "Clumping" which will also make your cheese have a "gritty" texture.
12 ounces Cheddar Cheese, grated
1 c. Milk (not low fat)
3/4 tsp Plain gelatin
Combine cheddar cheese and milk in a saucepan over low heat, whisking, once melted and smooth add gelatin, transfer to mixing bowl and beat with beaters for 2 minutes. Pour into prepared loaf pan.
This will keep in the fridge about a week. (I've never had it last longer than that, we have teenagers!). This works good in most recipes, but it doesn't melt perfectly smooth like the real Velveeta does!