So what do you do with all the cheeses you make that don't turn out perfectly? Why, make American cheese, that's what!
For home cheesemakers, the learning curve is steep which means we end up with LOTS of mediocre cheeses: cheeses that are edible but not EXACTLY what we were going for. To turn these cheeses into blocks of lucious melting cheese similar to American Cheese or Velveeta, you only need one ingredient and about thirty minutes. It's MAGIC, I tell you!
RECIPE and INGREDIENTS
Recipe Inspiration from Gavin Webber: [ Ссылка ] (YouTube)
Sodium Citrate: [ Ссылка ] (Amazon)
Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com
CHAPTERS
00:00 The Problem
00:40 The Solution: Homemade American cheese
01:45 The Method
01:55 Sodium Citrate
02:59 Making the cheese
04:09 Chilling: the molds
05:15 A caveat
05:31 The benefits of American cheese
06:08 Comparing the Gelatin Method VS the Sodium Citrate Method
06:43 Tasting and Storing
Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.
