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Better than velvets cheese spread




Source of Recipe


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List of Ingredients




Makes 2 (1 pound) blocks

1 packet powdered gelatin
2 tbs water
1 cup milk
1/4 cup nonfat milk powder
2 tsp salt
1/4 tsp ground turmeric
1 pound shredded sharp cheddar cheese
1/2 pound shredded Colby jack cheese

In a small bowl, sprinkle the gelatin over the water and let it stand for 5 minutes or so.

In a medium saucepan, combine the milk, Milk powder, salt, and turmeric and whisk well to dissolve the milk powder. Bring the mixture just up to a scald, but do not let it boil.

Put the cheeses in a food processor, add about a quarter of the hot milk mixture, and pulse for about 30 seconds. You’ll see the cheese start to break down and melt.

Add the gelatin mixture and another quarter of the hot milk and pulse it again so it’s well combined.

Add the rest of the milk in a steady stream through the hole in the top, pulsing until it’s nice and smooth, scraping down the sides of the processor bowl with a rubber spatula if needed, 2 to 3 minutes.

Cut two 8x6 inch pieces of waxed or parchment paper and another two 6x14 inch pieces. Get two 4x6 inch loaf pans.

Line one loaf pan with a piece of the 8x6 inch waxed paper so the edges hang over the long sides. Then lay the 6x14 inch piece in the pan the long way so the edges hang over the sides. Repeat with the other pan.

Pour the cheese mixture equally between the two pans. Hold each pan with two hands and give it a good tap on the table to take out any air bubbles.

Wrap up each pan with plastic wrap. Go around twice yo make sure it stays moist.

Let the cheese set up overnight in the fridge. When you take it out, those overhanging pieces of waxed paper will let you lift out the cheese block easily. Peel away the waxed paper and store the cheese in a zip-top bag. Cheese will keep up to one month, wrapped well and refrigerated.


Recipe