Mark McClusky, special projects editor at Wired, just showed CHOW his go-to recipe for making home made velveta style cheese.  After watching the video I can say that I will have to experiment on this, and soon.  There’s a great cheese shop on Las Olas, and new Fresh Market by my house.  I think this maybe a weekend treat us Nomsters.  Who wants grilled cheese?

What you’ll need:

• 180 grams dry white wine
• 190 grams water
• 24 grams sodium citrate
• 3 grams iota carrageenan
• 4 grams kosher salt
• 240 grams shredded sharp cheddar cheese
• 150 grams shredded Comté cheese
• 150 grams shredded aged Gouda cheese 

Step by Step Instructions:

1. Place the wine, water, sodium citrate, iota carrageenan, and salt in a medium saucepan over medium-high heat and bring to a simmer, whisking constantly (an immersion blender can also be used). Let the mixture simmer, adjusting the heat as needed to maintain a simmer, until the chemicals completely hydrate and the mixture starts to thicken at the edges, about 2 minutes more.
2. Add the cheeses and whisk until completely melted and smooth. Pour into a 9-by-5-inch silicone loaf pan (or metal loaf pan lined with parchment paper). Refrigerate uncovered until the cheese is set, at least 2 hours.
3. Remove the cheese from the pan. If not using immediately, wrap completely in parchment paper and then foil. Store in the refrigerator for up to 3 weeks or in the freezer for up to 3 months. 

If you follow the video you’ll probably want to get yourself a digital scale to be exact and precise.  Personally I’m gonna eyeball it.  Stay tuned for our results!

[via Gizmodo]