SUPER EASY Cheesemaking Recipe - Amish Melting Cheese

cheddar cheese

🥗Healthier: low-fat cheddar

💰Cheaper: processed cheese

Low-fat cheddar reduces calories while processed cheese is more affordable.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt lowers fat content while ricotta is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for heart health, while margarine can be more cost-effective.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried herbs are easier to store and often cheaper than fresh.

Assemble your ingredients before you begin the process.

Pour a gallon of milk into a pot and heat it to 140 degrees Fahrenheit, stirring constantly to avoid scalding.

Once the milk reaches 140 degrees Fahrenheit, turn off the heat and sprinkle 2 tablespoons of citric acid onto the top of the milk.

Allow the citric acid to sit for one minute, then gently stir it into the milk until the curds separate from the whey.

Let the curds rest uncovered for 10 minutes.

Set up a large pan in the sink to catch the whey, and place a colander on top of the pan.

Pour the curds into the colander about a third at a time, allowing them to drain for about a minute.

Dump the curds into a bowl and repeat the draining process twice more.

Return the cheese to the stove and add the remaining ingredients: 3 tablespoons cheddar cheese powder, 3/8 teaspoon salt, and 1 teaspoon baking soda.

Cook the mixture on low until the cheese powder lumps and curd lumps are completely removed, which will take about 5 to 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens