Cheese
10-17-2024, 06:04 AM
#12
Power Poster
Join Date: Jan 2011
Location: Southern USA
Posts: 17,814
This was made every night for a nice restaurant my friend managed.
Melting Cheese
1 1/2 lb grated cheddar
1 1/2c very hot water
1/2cup plus 1T instant dry milk
1/2 envelope unflavored gelatin (1 1/2t)
In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is dissolved. Quickly add to the hot mixture 1/2 lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2 lbs.
Melting Cheese
1 1/2 lb grated cheddar
1 1/2c very hot water
1/2cup plus 1T instant dry milk
1/2 envelope unflavored gelatin (1 1/2t)
In blender, put 1/2 of the water and 3T of the milk, 1/2t of the gelatin, and whip until gelatin is dissolved. Quickly add to the hot mixture 1/2 lb of the cheddar. Whip till blended. Pour into a 8x4x2 1/2" loaf pan that has been lined with plastic wrap. Repeat this twice, till all ingredients are used. Cover pan with more plastic wrap and chill overnight before unmolding. Keep cold and slice as needed. Yield 2 lbs.
10-21-2024, 04:10 AM
#13
Super Member
Join Date: Sep 2011
Location: Mendocino Coast, CA
Posts: 5,663
Sorry, I'm not a Velveeta or American Cheese eater. We always had real cheese in our house growing up, although my mom started eating Easy Cheese when she hit her 80s. Probably because, well, it was easy for her. We had several local dairies near us, so we had access to good cheese.
I really started appreciating amazing cheeses when I started to travel. I remember the time that my dau and I went grocery shopping in Mexico. We came to the cheese section of the store, which was as big is the produce section in our US supermarket. There must have been 50 different kinds of cheeses for sale...maybe more. Some were floating in brine, others were sold by the cheese monger to order. Nothing was prepackaged. We were amazed! France and Italy also had huge selections of cheese. We're deprived, as far as cheese goes, here, in the US. Although, it is getting better.
I really started appreciating amazing cheeses when I started to travel. I remember the time that my dau and I went grocery shopping in Mexico. We came to the cheese section of the store, which was as big is the produce section in our US supermarket. There must have been 50 different kinds of cheeses for sale...maybe more. Some were floating in brine, others were sold by the cheese monger to order. Nothing was prepackaged. We were amazed! France and Italy also had huge selections of cheese. We're deprived, as far as cheese goes, here, in the US. Although, it is getting better.
10-27-2024, 06:34 PM
#15
Super Member
Join Date: Jun 2009
Location: Tavistock, Ontario, Canada
Posts: 1,101
Brother and I used to go with dad to take milk (in cans) to cheese factory. He'd get a wedge of cheddar and sometimes a few pounds of putter. During the 3 mile trip home, bro and I would tear hunks from the tip of the cheddar wedge to eat. Love cheese -the older cheddar the better ... and even better at room temp.
Was at a 4-H meeting doing a cheese tasting.... freaked out the members cause I just love blue cheese. We got to make cheese balls to take home.... I used up the blue cheese in mine. Was delicious over the next few days with crackers for lunch.
Was at a 4-H meeting doing a cheese tasting.... freaked out the members cause I just love blue cheese. We got to make cheese balls to take home.... I used up the blue cheese in mine. Was delicious over the next few days with crackers for lunch.
