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How To Make American Cheese From Scratch [The Perfect Way to Use Up Mediocre Cheese!]

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: https://shorturl.at/lEV39 (YouTube) Sodium Citrate: https://amzn.to/4661ezw (Amazon) Read my blog: https://jennifermurch.com/ Recipes: https://jennifermurch.com/recipe-index Email me: [email protected] 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.