After seeing Gaven make American cheese, I bought a 5# bag of sodium citrate from Amazon. With this same idea of saving some of me early cheeses that were too sharp and crumbly due to using too much clabber culture. I haven't done it yet, as smoking those cheeses has turned out to be a good method to make them much more tasty. But inevitably, I'll be doing this as I run across failures and mediocre batches.
I think you can make sodium citrate by mixing lemon juice and sodium bicarbonate, and when it’s finished fizzing and frothing, what you’re left with sodium citrate. Ii I’m remembering correctly, then that little bit of info might come in handy for people who want to try it but without splashing out on a whole bag of the sodium citrate…especially if they’re on a really tight budget. 🙂💕👍🏻
Dear sister kindly, make some vedios on culture,culture's bacteria strains,it's species, Mother culture and sub species,it's types. Describe,if possible! The different types of lactic bacteria rules and effect on cheese flavor,texture ,aroma and odor. Also on enzymes, That From what way we are extracting the high strength enzymes from animal.and little bit describe other enzymes but spically animal and microbial. If you did it ,it will be very useful and informative for us. Thanks alot
I love your videos. You make me believe I could make cheese!! And now all excuses are shot down since you can make not great cheese into something useful.
I know this late, just saw you video on "American" cheese. As a dairy farmer I beg you, please be more clear, Kraft did NOT and does not, use unsalable cheese, what he was using was trim. When you cut wheels of cheese into brick there are the trim pieces. Obviously a square and a circle are not compatible! Also there was a need for a mold able product for canning, for the foreign markets and the military also the American market since refrigeration was not common. Now days all the trim goes into shreds, a non existent market back then mainly due to packaging. I know this because as a dairy producer for Organic Valley, I used to be able to buy big vacuum packed lots of "trim" cheese at a discount. Now they put in a shred line, drat, and we can't get the trim anymore. My kids used to go nuts on a pound pack of Munster trim.
Thanks for the clarification! I don't know what I said in the video, and I don't know what the big-name cheese company's are doing these days, but I do know that American-style cheese is fabulous for using up MY less-than-stellar cheeses. (And getting the bags of cheese trims? That sounds like an amazing perk!!!)
This is so cool! I don’t make my own cheese, but loooove your videos. We live in Texas and I’ve never found a queso recipe I like better than the ones that use velveeta….other cheeses melted that way are just grainy, I find. This would be an awesome way to make a superb queso! Ordering sodium citrate now! Thanks Jennifer!!!
Thank you Jennifer! I had an Edam that I was not thrilled with. I used this method and the American cheese absolutely perfect! I hate the plastic garbage from the store and don't buy it. This is the real deal!
You’re literally making a video about the reason WHY we have American Cheese 😆 That’s amazing. The cheeses that weren’t great. I love this. Thanks for making this video!!!
I've since heard that it's common for "failed" or unattractive commercial cheeses to get pulled for other uses, like grating, mixing into other things, etc. I'm not sure to what extent this is true, but it makes me feel better about my own screw-ups.
thank you Jennifer i was just smiling all the way through.....great idea and WOW that fridge FULL of cheeses!... i was like..... 00 ... and then my jaw dropped LOL
This is a great way to use second rate homemade cheese, but the best American cheese is made with the same method but with high quality cheeses: that gives you the meltiness of pre-emulsified cheese and the taste whatever cheese you like!
I had no idea you could make American cheese like this. We never buy it but it's cool to see the process. I have absolutely loved all of your cheesemaking videos.
Duke’s is the best store bought mayonnaise for sure. I’m kinda surprised that you don’t make your own though since it’s so easy. Whatever tomato product you have in the mason jars looks great, I just finished off my canning for the year with some salsa verde from the last green tomatoes from my garden. (Video on my channel 🤪) I’m having a pizza party in a few weeks and I am planning to make a Philly cheesesteak pizza and didn’t want to use cheez whiz so I think I’ll use some of the not so good Colby I have and add some ricotta salata I have in the cheese cave. Thanks for the idea. Your cheese looks wonderful.
I have made my own, but we go through a lot (though not consistantly), and buying it means there's one less thing I need to do... (Salsa is what's in the jars!)
Because a lot of cheeses don't melt well if at all. Sodium citrate helps break down the casine in the milk proteins and allows those proteins to emulsify with whatever liquid you use to make a sauce. American cheese is basically solid cheese sauce.
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After seeing Gaven make American cheese, I bought a 5# bag of sodium citrate from Amazon.
With this same idea of saving some of me early cheeses that were too sharp and crumbly due to using too much clabber culture.
I haven't done it yet, as smoking those cheeses has turned out to be a good method to make them much more tasty.
But inevitably, I'll be doing this as I run across failures and mediocre batches.
5#! 😲 That's enough sodium citrate for a lifetime of American cheese!
I think you can make sodium citrate by mixing lemon juice and sodium bicarbonate, and when it’s finished fizzing and frothing, what you’re left with sodium citrate. Ii I’m remembering correctly, then that little bit of info might come in handy for people who want to try it but without splashing out on a whole bag of the sodium citrate…especially if they’re on a really tight budget. 🙂💕👍🏻
Dear sister kindly,
make some vedios on culture,culture's bacteria strains,it's species, Mother culture and sub species,it's types.
Describe,if possible!
The different types of lactic bacteria rules and effect on cheese flavor,texture ,aroma and odor.
Also on enzymes,
That From what way we are extracting the high strength enzymes from animal.and little bit describe other enzymes but spically animal and microbial.
If you did it ,it will be very useful and informative for us.
Thanks alot
Noted!
Jennifer is so wholesome and inspiring, watching her make cheese just makes me happy
Me too. 😁
I love your videos. You make me believe I could make cheese!! And now all excuses are shot down since you can make not great cheese into something useful.
I know this late, just saw you video on "American" cheese. As a dairy farmer I beg you, please be more clear, Kraft did NOT and does not, use unsalable cheese, what he was using was trim. When you cut wheels of cheese into brick there are the trim pieces. Obviously a square and a circle are not compatible! Also there was a need for a mold able product for canning, for the foreign markets and the military also the American market since refrigeration was not common. Now days all the trim goes into shreds, a non existent market back then mainly due to packaging. I know this because as a dairy producer for Organic Valley, I used to be able to buy big vacuum packed lots of "trim" cheese at a discount. Now they put in a shred line, drat, and we can't get the trim anymore. My kids used to go nuts on a pound pack of Munster trim.
Thanks for the clarification! I don't know what I said in the video, and I don't know what the big-name cheese company's are doing these days, but I do know that American-style cheese is fabulous for using up MY less-than-stellar cheeses. (And getting the bags of cheese trims? That sounds like an amazing perk!!!)
Appreciateble 🎉❤
First like and comment.
Very nice video. Good sharing ❤
I love your energy so fun to watch and learn
I’ve never been so excited to eat American cheese. Happy that I might be able to save my dry and bland pepper Jack!
This is so cool! I don’t make my own cheese, but loooove your videos. We live in Texas and I’ve never found a queso recipe I like better than the ones that use velveeta….other cheeses melted that way are just grainy, I find. This would be an awesome way to make a superb queso! Ordering sodium citrate now! Thanks Jennifer!!!
Loved the video! Thank you 🤗 Got a new subscriber
American cheese is quite accurately a mediocre blend of a bunch of really good cheeses that tastes as disappointing as the country that makes it.
Thank you Jennifer! I had an Edam that I was not thrilled with. I used this method and the American cheese absolutely perfect! I hate the plastic garbage from the store and don't buy it. This is the real deal!
You are a goofball! So fun!
That was one very strange woman
Thank you Jennifer! I have a Monterey jack that I don't love and wondered what to do about it.
You’re literally making a video about the reason WHY we have American Cheese 😆 That’s amazing. The cheeses that weren’t great. I love this. Thanks for making this video!!!
I've since heard that it's common for "failed" or unattractive commercial cheeses to get pulled for other uses, like grating, mixing into other things, etc. I'm not sure to what extent this is true, but it makes me feel better about my own screw-ups.
thank you Jennifer i was just smiling all the way through.....great idea and WOW that fridge FULL of cheeses!... i was like..... 00 ... and then my jaw dropped LOL
Could you use baking soda and vinegar?
Not for this recipe, but maybe there are other variations out there? You'd have to dig around...
This is a great way to use second rate homemade cheese, but the best American cheese is made with the same method but with high quality cheeses: that gives you the meltiness of pre-emulsified cheese and the taste whatever cheese you like!
I had no idea you could make American cheese like this. We never buy it but it's cool to see the process. I have absolutely loved all of your cheesemaking videos.
Ok, I am trying to master mozzarella and have had some really rubbery flops. Could you do this with mozzarella?
I don't know. . . maybe? Especially if it's blended with other cheeses, perhaps. It's certainly worth a shot!
Duke’s is the best store bought mayonnaise for sure. I’m kinda surprised that you don’t make your own though since it’s so easy. Whatever tomato product you have in the mason jars looks great, I just finished off my canning for the year with some salsa verde from the last green tomatoes from my garden. (Video on my channel 🤪)
I’m having a pizza party in a few weeks and I am planning to make a Philly cheesesteak pizza and didn’t want to use cheez whiz so I think I’ll use some of the not so good Colby I have and add some ricotta salata I have in the cheese cave. Thanks for the idea. Your cheese looks wonderful.
I have made my own, but we go through a lot (though not consistantly), and buying it means there's one less thing I need to do... (Salsa is what's in the jars!)
And why on Gods good earth want to make “American “ cheese!
And Jennifer says, CAUSE WE CAN! YAY!!!!!
Because a lot of cheeses don't melt well if at all. Sodium citrate helps break down the casine in the milk proteins and allows those proteins to emulsify with whatever liquid you use to make a sauce. American cheese is basically solid cheese sauce.