- 1 tablespoon water
- 1½ teaspoons powdered gelatin
- 12 ounces Colby Jack cheese, finely shredded
- 1 tablespoon nonfat milk powder
- 1 teaspoon salt
- ⅛ teaspoon cream of tartar
- ½ cup plus 2 tablespoons whole milk
- Line a small 4×5 loaf pan (disposable pans work fine) with plastic wrap, letting the excess hang over the sides.
- In a small bowl, combine water and gelatin and stir. Let sit for five minutes.
- Combine cheese, milk powder, salt, and cream of tartar in the bowl of a food processor, and pulse a few times to combine.
- Meanwhile, heat milk in a small saucepan over medium heat. When milk begins to simmer, remove from heat and transfer hot milk to a measuring cup to make pouring easier.
- With the food processor running, slowly add hot milk through the feed tube at the top of the bowl. Add prepared, thickened gelatin mixture.
- Stop food processor occasionally to scrape down sides of bowl, and continue whirring until the mixture becomes perfectly smooth (about 1-2 minutes).
- Working quickly, transfer mixture to prepared mold, pressing mixture down into the pan with a rubber spatula to remove any large air bubbles. Smooth surface of cheese, and cover with the overlapping plastic wrap.
- Chill in the refrigerator for at least three hours, or overnight. Slice as needed and use as you would individually-wrapped processed American cheese.