Want to make restaurant/catering melting cheese? Much cheaper then buying it.
This recipe is decades old and makes the best cheese dip.
Put 6 tablespoons dry milk and a 1/4-ounce packet dry unflavored gelatin in a blender or food processor.
Blend briefly, just to combine.
Add 1 cup boiling water, blending just until smooth. IMMEDIATELY add 16 ounces shredded cheese.
8-ounce bags of shredded orange sharp cheddar cheese will work.
Process until the mixture is totally smooth.
Pour/scoop the mixture into your prepared pan. It starts setting up pretty quickly, so don’t dawdle.
Gently pat the plastic wrap onto the surface; the less wrinkled the wrap, the smoother your final product.
Refrigerate for a few hours, until it’s set. Take it out of the pan,
and make sure it’s wrapped securely – no bare surfaces showing.
Refrigerate..