How to Make SLICE CHEESE at Home/ American Cheese

Grease a large tray with butter and set it aside.

Place a large vessel on the gas and add 1.5 L of milk.

Heat the milk on low flame, stirring continuously until it turns lukewarm.

Check the temperature; it should be approximately 45 to 50 degrees C.

When the temperature reaches 47.5 degrees C, immediately turn off the flame.

Add 5 to 6 tbsp of vinegar or lemon juice little by little, stirring continuously until the milk curdles completely.

Cover and let the curdled milk rest for 2 minutes.

Take out the curds in a strainer and squeeze out the whey, keeping the cheese aside.

Measure the cheese obtained from 1.5 L of milk; it should be about 230g (approximately 1 cup).

In a bowl, mix 1/2 tbsp of water, 1/2 tsp of citric acid, and 1/2 tsp of baking soda.

Prepare a sodium citrate solution (typically used in a 2% to 2.5% ratio of total cheese weight) as an emulsifier for processed cheese.

In a blending jar, add the prepared cheese, 1/4 cup of warm milk, 1 tbsp of salted butter, and 1/4 tsp of salt (or to taste).

Blend until you have a smooth paste for the cheese mixture.

Take out the cheese mixture into a heatproof bowl.

Boil water and place the cheese bowl over it.

Cook the cheese for 5 to 8 minutes on medium flame until it melts completely.

Once melted, add yellow food color or a little turmeric powder for color.

After 5 to 8 minutes, when the cheese mixture starts to thicken, turn off the flame.

Pour the cheese mixture into the greased tray and spread it evenly.

Let it cool at room temperature, then cover it with plastic wrap and set it in the refrigerator for 4 to 5 hours.

Once set, cut the sides and cut the cheese into square pieces.

Store the cheese on butter paper in a plastic bag or airtight container in the refrigerator for a couple of weeks.

Equipment Needed

Spice Level:

Dietary

Allergens