Mark McClusky, special projects editor at Wired, just showed CHOW his go-to recipe for making fancy schmancy homemade Velveeta-style cheese which means you can steal his recipe and do the same thing. So instead of eating delicious processed cheese, you can gorge on delicious homemade cheese!
The special McCheese uses modernist cuisine cooking tricks such as utilising sodium citrate and iota carrageenan to emulsify and gel the cheeses to replicate that classic American cheese texture and taste. Don’t be intimidated though, it doesn’t actually seem too hard to make. If you follow his video below, you can whip up the yellow goop in no time. And the best thing is, the cheese can last for 3 weeks in the fridge or 3 months in the freezer. The ingredients list, according to McClusky:
240 grams shredded sharp cheddar cheese
150 grams shredded Comté cheese
150 grams shredded aged Gouda cheese
180 grams dry white wine
190 grams water
24 grams sodium citrate
3 grams iota carrageenan
4 grams kosher salt
Shred the cheese, combine the ingredients and mix it all up, more or less. McClusky is sniper accurate with his measurements (he employs TWO different scales), so you’ll probably want to stay as close to these numbers as possible to achieve perfect milky, gooey awesomeness. The full recipe can be found over at CHOW. [CHOW via @markmcc]
Kris
Wednesday, February 8, 2012 at 11:00 PMSomehow the words fancy and American cheese just don’t go together.
On the topic, cheese in a can anyone?
Gebze
Wednesday, February 8, 2012 at 11:02 PM*How to give your self diabetes
Prometheus
Thursday, February 9, 2012 at 8:49 AM^both comment was exactly what I wanted to type.
IMHO, get some darn real cheese. Camembert or some Ricotta Forte. *sigh* “Fancy” American… absurd.
Just This Guy ...
Thursday, February 9, 2012 at 3:01 PMsigh .. Kosher Salt.. or pretty much ANY salt.
http://en.wikipedia.org/wiki/Kosher_salt
Ginny
Thursday, February 9, 2012 at 8:58 PMIs there any way that I can make it more orange? Like, I really want my cheese that disgustingly bright ‘glow in the dark – forest fire at dusk’ hue.
Andy
Friday, February 17, 2012 at 4:53 AMI concur, American’s don’t need the moniker of “Fancy” Cheese. We’re not fromagiologists. We know a good thing when we see it. Such as Velveeta, make light if you will, but “Camembert and Ricotta Forte don’t melt with Rotel and/or Hormel Chili to make a tasty “Queso” my friends. We jonoes for Velveeta every now and again, and order it online from http://www.expatgrocer.com.
“sigh, Fancy American….Absurd” my patootie.