How to Make American Cheese with Larry from Deep South Texas

processed cheese

🥗Healthier: natural cheese

💰Cheaper: store-brand cheese

Natural cheese is less processed and has fewer additives.

Measure out 125 grams of pure water and pour it into a 2-liter saucepan.

Measure out 97 grams of sodium bicarbonate and add it to the saucepan with the water.

Measure out 74 grams of anhydrous citric acid and add it to the saucepan, stirring until fully dissolved.

Once dissolved, add the sodium bicarbonate to the mixture and stir quickly to manage the fizzing reaction.

After the fizzing has settled, turn on the heat to a simmer and boil off the water until a paste forms.

Once the paste is formed, spread it out in the pan and let it dry until it turns into a powder, then store it in an airtight container for later use.

Grate 288 grams of blue Gouda cheese and 113 grams of Cheshire cheese, totaling 400 grams.

In a clean saucepan, add half a cup of water and the prepared sodium citrate, whisking to dissolve.

Turn on the heat to low and add the grated cheese in handfuls, stirring until melted.

Cooking Techniques

Equipment Needed

Allergens