I've never seen someone make this type of cheese before. Very interesting. We don't call it "American Cheese" in these parts. We simply refer to it as cheese slices. For as many times as I eat this kind of cheese, I think I'll continue picking it up at the grocery store. But, I agree, it was a very interesting, and no doubt tasty, experiment. Always great videos! Keep 'em coming, Great Lakes!
Thanks Joe. I probably won't spend the time (and mess) to make it very often, but if there's a burger or sandwich that really warrants some top-notch American cheese I suppose it's worthwhile. Also maybe experimenting with adding some other stuff to it. Someone suggested jalapenos, which sounds interesting.
Just want to say thanks for the recipe. I'm in the UK so getting decent American style cheese, let alone an organic version is impossible. Thanks to you I've just been able to make something from the highest quality organic ingredients, that has far surpassed my expectations. Of course Colby doesn't exist here and Monterey Jack is difficult to get hold of in blocks, so I used a combination of mild cheddar (1/2), a creamy red leicester (1/4), and a sharp mature cheddar (1/4) to give a rounded flavour. OMG it tastes so good! Can't wait to make some burgers with it tomorrow 😋 Thank you 🙏
Thanks for your comment, Dave. I'm glad this video and recipe helped! Cheddar and leicester sounds like a tasty combination. American cheese gets a lot of criticism, but ya really can't beat it for melting on a burger!
I just ordered all of the stuff, I want to do this. I'm glad that you did Swiss cheese. I will add Jalapenos and other things, it will be fun. Also, I really did need a cheese slicer anyway, I got the Butcher Block version.
I used to love the deli American when I lived in the States, but in Canada, they don't sell it. I guess according to the regulatory body, it doesn't strictly qualify as "cheese", due to its manufacturing process involving pre-existing cheeses and the addition of sodium citrate, etc. So, long story short, I can't get actual deli American up here, and IT PISSES ME OFF. I've been watching videos on how to make it, and yours is the only one so far that uses butter and heavy cream. I figure that probably makes the final product even better, so I think yours is the recipe I'll use to make mine. Could've saved myself 15 years of endless bitching if I'd have known you could just make this stuff on your kitchen stove. But as they say, "better late than never"...? Not so sure about that particular platitude these days. The older I get, the less comfort I find in those words. Anyway, thanks for the video. Also, your accent reminds me of home-- I'm from Michigan originally. Sounds like you must be from around there somewheres. Always love to hear the midwestern accent, we don't get much of that up here.
Thanks for your comment. That's super lame they won't sell the good stuff up there! But yea, give this recipe a try and I think you'll love the result. The main challenge is getting it sliced thin enough. And you're spot on about the accent. Been in Michigan my whole life.
@@GreatLakesPrepping Turned out amazing, and thanks for the tip on leaving it uncovered. Now I can make an endless supply of melty sandwich cheese without having to unwrap each slice and throw away yet another single-use plastic
American cheese is "processed" cheese. In this video I showed how to "process" cheddar cheese in order to make American cheese. Perhaps you missed the very first 2 minutes of the video in which I explained that. If you happened to watch the video, you would know that making American cheese is not "just melting cheese".
![How To Make American Cheese From Scratch [The Perfect Way to Use Up Mediocre Cheese!]](http://i.ytimg.com/vi/A6cVE9XsFZk/mqdefault.jpg)
I've never seen someone make this type of cheese before. Very interesting. We don't call it "American Cheese" in these parts. We simply refer to it as cheese slices. For as many times as I eat this kind of cheese, I think I'll continue picking it up at the grocery store. But, I agree, it was a very interesting, and no doubt tasty, experiment. Always great videos! Keep 'em coming, Great Lakes!
Thanks Joe. I probably won't spend the time (and mess) to make it very often, but if there's a burger or sandwich that really warrants some top-notch American cheese I suppose it's worthwhile. Also maybe experimenting with adding some other stuff to it. Someone suggested jalapenos, which sounds interesting.
@@GreatLakesPrepping Oh sure, jalapenos would be a great thing to try to incorporate!
Just want to say thanks for the recipe.
I'm in the UK so getting decent American style cheese, let alone an organic version is impossible. Thanks to you I've just been able to make something from the highest quality organic ingredients, that has far surpassed my expectations.
Of course Colby doesn't exist here and Monterey Jack is difficult to get hold of in blocks, so I used a combination of mild cheddar (1/2), a creamy red leicester (1/4), and a sharp mature cheddar (1/4) to give a rounded flavour.
OMG it tastes so good! Can't wait to make some burgers with it tomorrow 😋
Thank you 🙏
Thanks for your comment, Dave. I'm glad this video and recipe helped! Cheddar and leicester sounds like a tasty combination.
American cheese gets a lot of criticism, but ya really can't beat it for melting on a burger!
Great presentation! Thank you.
Fun! Thanks again!
Thanks James, glad you liked it.
I enjoyed watching!!!
Thanks!
I just ordered all of the stuff, I want to do this. I'm glad that you did Swiss cheese. I will add Jalapenos and other things, it will be fun. Also, I really did need a cheese slicer anyway, I got the Butcher Block version.
What is your favourite burger seasoning?
Have you ever tried making a jalapeno processed cheese or any other flavouring?
what is the shelf life? does it freeze well?
I'm up for this, thanks for the info!
I was waiting for you to bring in the venison somewhere, but it didn't happen. ✌️🇺🇸
Ha, yea after 3 months of venison videos that is understandable. I will be doing another one in a few weeks once I set up the new smoker.
@@GreatLakesPrepping Woo Hoo! :D Love all your videos, tho!
I used to love the deli American when I lived in the States, but in Canada, they don't sell it. I guess according to the regulatory body, it doesn't strictly qualify as "cheese", due to its manufacturing process involving pre-existing cheeses and the addition of sodium citrate, etc. So, long story short, I can't get actual deli American up here, and IT PISSES ME OFF.
I've been watching videos on how to make it, and yours is the only one so far that uses butter and heavy cream. I figure that probably makes the final product even better, so I think yours is the recipe I'll use to make mine.
Could've saved myself 15 years of endless bitching if I'd have known you could just make this stuff on your kitchen stove. But as they say, "better late than never"...? Not so sure about that particular platitude these days. The older I get, the less comfort I find in those words.
Anyway, thanks for the video. Also, your accent reminds me of home-- I'm from Michigan originally. Sounds like you must be from around there somewheres. Always love to hear the midwestern accent, we don't get much of that up here.
Thanks for your comment. That's super lame they won't sell the good stuff up there! But yea, give this recipe a try and I think you'll love the result. The main challenge is getting it sliced thin enough. And you're spot on about the accent. Been in Michigan my whole life.
@@GreatLakesPrepping Turned out amazing, and thanks for the tip on leaving it uncovered. Now I can make an endless supply of melty sandwich cheese without having to unwrap each slice and throw away yet another single-use plastic
Thanks for the plasti-dip warning.
You didn't make cheese you melt and tried to say you made it
American cheese is "processed" cheese. In this video I showed how to "process" cheddar cheese in order to make American cheese. Perhaps you missed the very first 2 minutes of the video in which I explained that. If you happened to watch the video, you would know that making American cheese is not "just melting cheese".