How To Make American Cheese | TRASH CHEESE
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- Опубликовано: 4 фев 2025
- #cheese
Are you finally ready to figure out how to make American cheese? This trash cheese excursion is only 4 ingredients and super easy to do!
RECIPE
350g Sharp Cheddar, Shredded
150 mL Whole Milk
25g Butter, Unsalted
9g Sodium Citrate
1) Pour your milk into a pot and place over medium heat. Add your butter. Let heat until butter dissolves and reduce the heat to low.
2) Add in your sodium citrate and whisk until it's dissolved, about 1 minute.
3) Slowly whisk in all of your cheddar cheese until it has all been fully incorporated. Pour this into a plastic container and let refrigerate for 12 hours before slicing.
Recipe I Used: • WOW! CRAZY! Home Made ...
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REDMOND REAL SALT
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CARNIVORE SNAX (Code "TRASHCHEESE")
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The real beauty of this recipe is the customization available. Any cheese that will melt can be treated this way. Cream cheese can even be added for richness.
Provolone/mozz + Bleu + parmesan + a little bacon grease near the end makes the best bacon bleu burgers or steaks.
Mild Cheddar and Colby are the standard cheeses for American. I like to sub extra sharp cheddar and parmesan for my standard American. Sometimes I’ll even add 3-4 dashes of crystal hot sauce after all the cheese is melted and smooth and use this with rotisserie chicken and egglife wraps.
Swiss + parmesan poured over a pile of pastrami or corned beef. Can even do the sauerkraut if you eat fermented veg. Throw this on an everything bagel egglife wrap for good times.
Provolone + mozzarella + parmesan + your favorite Italian cold cuts. Opt. Italian seasoning in the cheese.
The options are practically limitless and can be expanded further if you eat seasonings
Beef stock base + granulated or dehydrated onion + white cheddar = steakhouse onion cheese
Etc etc etc.
My recipes differ only in that I generally use water instead of milk as my base. I come here from keto so I’m still programmed to avoid carbs and sugar.
Why is better water than milk?
I just use and cheese that will melt. My fav at he moment is double Gloucester with garlic and chives comes in a block or sliced or red cheddar but I use any cheese it usually all melts.
Homemade trash cheese😀. I’m in love😍. Those cheese jokes🤣.
The way I usually sell people on the sodium citrate is that it can literally be made in your kitchen with baking soda, citric acid, and boiling water. People seem less terrified of “chemicals” they know.
Love to see you out here plugging for Amer…. Trash cheese. It frustrates me that it’s so vilified. Because even the commercial deli grade slices, the fast food high volume slices, and the Kraft deli style really aren’t that dirty. They’re all pretty similar actually.
It’s the individually wrapped singles, the cheez whiz, the spray cheez and Velveeta’s of the world that are truly Franken-food.
Very interesting, Chef 🙂👍
You are looking good, by the way!
Thanks for sharing,
Washington State💕
I had no idea it's this easy!
Thank you!! Total game changer for my grandkids.
I'm glad you finally made it 👍
No more trash cheese for you.. lol
Wow, I had no idea it was possible to do this. I agree, I will feel a lot better about eating it knowing what's in it. Sometimes there is just nothing like that smooth goodness of "trash cheese." I especially like it on Spam. ;)
THANK YOU for making this video.
I've been saving other peoples (that I know 😊)milk cartons for cheese molds.
I wonder if I can use heavy cream instead of milk?
You can use practically any inert liquid medium. Most recipes I’ve seen call for milk, water, cream, or half n half though.
I’ve made a block before with water as the medium. Aged cheddar and aged parmesan scraps, water and sodium citrate.
So long as the cheese will melt into the liquid the sodium citrate will emulsify it.
@@ertai50506 mix HWC with water to sub for the milk. Minimal carbs. : )
Nice
In Britain that cheese is pre-made but I don’t like it we can get sliced hard cheese. I’ll just convert recipe. I’ve just watched scotch eggs your variation on a British favourite for grabbing lunch or for picnics. I make my own using sausage meat eggs and panko. Delicious grab food when in a hurry very filling!! But I’m definitely going to try your variations especially the meat and cheese one. You’re making me hungry. I make them and freeze some. Keep your recipes coming Reid I’m a massive fan I’m in carnivore but eat cheese occasionally use cream I love sour cream garlic and chives. I make my own by buying double cream and adding lemon juice to thicken and make sour so simple and very delicious! Your imagination is admirable I’d love some type of pizza I miss bread etc in your book you cook hush puppies we don’t have them here hush puppies over in uk. Are either hash browns nickname or suede shoes. Don’t cook the shoes !! You call breakfast biscuits we call plain scones we d never think of adding to breakfast it’s a cake here various recipes but as a snack with a coffee or cup of tea. In Devon they put jam and clotted cream in middle. Beautiful!!And coffee cake in uk is totally different. It’s a coffee flavoured sponge filled with coffee butter icing and topped with walnuts. Absolutely delicious with a drink but now just a distant memory!
Can I sub the milk for half n half to cut the carbs?
Should be able, but I haven't tested it myself. If you try it, please let me know if it worked out!
If I would like that to stay as a dip, what do I do?😄🌺 (If you said that in the video, sorry..I watched at twice the speed.😄)
Just heat it up!
@@CarnivorousChef Oh, so that's enough to do that?😄 I thought that reheating might make it strange or grainy. Good to know!🙏🌺
That's how I make cheese sauce. Mix in some diced chilies. Delightful!
This is interesting. Sometimes need trash cheese. Thanks! I'll have to order the sodium citrate or figure out how to make it. I doubt potassium citrate would work? ( I have that!)
I don't think it would?
I have some Tara Gum I never used. I think I could substitute it for the sodium citrate?
These do very different things. Sodium citrate is going to break down the fats and proteins in the cheese to allow them to emulsify
That is not far off a queso that I make. Water, sodium citrate, cheese (cheddar, jack, swiss)
😋😋😋😋😋😋😋😋😋😋😋😋
Warning, sodium citrate is not the same as citric acid! I just ruined a whole bunch of cheese... 😢 will try again when I have some sodium citrate
Gotta mix citric acid with baking soda and preheat it to create sodium citrate
sliced american cheese at a deli counter is usualy not terrible but I think the main "TRASH" label came because of singles not block american.I am sure somebody out there makes a wrapped single slice thats more cheese then oil fillers and dye but I have never seen one yet lol.Kinda like spray cheese or cheese wiz...we get judged fairly harshly due to them but theres very few americans that even remotely consider them as "real" cheese.They are not bad used sparingly and for their intended purpose but a little bit goes a long long way lol
I just reported a porn advertisement in a comment here. You may want to look into moderators :( I'm sorry :(
Overall, I really enjoyed the video (first video I’ve seen on your channel), but I think it was a little hard to hear because of the background noise. I think it would be better if you voiced over your videos in post, and maybe only cut to the original audio when needed, that way you can record in an environment where you can isolate just your voice, and you don’t have to worry about talking while also cooking. Keep up the good work!
I had a microphone, but it was unplugged for about 90% of the video, so it's understandable.
🤓👍👌🖖✌😎
What a cheesy video. 😜
Unfortunately sodium citrate is corn-based 😔
That’s corny.
So corny
So, it doesn't make sense to make American cheese given that it tastes the same and the commercial product is so cheap. If you were going to make it though what could be done to jazz it up so that making it at home makes it worthwhile.
This might be late but you don't have to use cheddar. You can use about any combination cheeses as you want with this process, though if you want it to taste differently you'll have to use stronger cheeses to really get their flavors to show in the final product. You can also add things like pepper flakes if you want to spice it up.