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Homemade processed cheese

Time 20 minutes
Yields Makes about 13 ounces
Homemade processed cheese
(Anne Cusack / Los Angeles Times)
1

Line a 12-ounce ramekin or similar-sized small loaf pan or mold with plastic wrap.

2

Very finely grate the cheese and place it in a food processor. Add the milk powder, tapioca flour and salt, and pulse to thoroughly combine.

3

In a small saucepan, combine the butter, wine and water. Cover and quickly bring to a boil over high heat, 1 to 2 minutes.

4

Immediately remove from heat and, with the processor running, slowly pour the hot liquid in with the cheese. Continue processing until the cheese is fully melted and all of the ingredients are incorporated, scraping the bowl once or twice in between processing.

5

Spoon the cheese into the prepared loaf pan. Smooth the top and cover with plastic wrap.

6

Refrigerate the cheese until fully set and firm enough to slice, preferably several hours and up to overnight. The cheese will keep for up to 1 month, covered and refrigerated.

You can also try substituting a similar fresh semi-firm cheese for the cheddar, such as Gouda (to use in the mac ‘n’ cheese recipe). Additional flavorings and spices, such as chili powder, chopped chives or chiles, can be added as desired at the end of Step 4. The recipe calls for solid cheese to be grated. Pre-grated cheeses are often coated with starch to keep them from clumping; this added starch can negatively affect the final texture of the processed cheese in this recipe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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