Cook time 10 min.
Yield: 2 1/2 cups
⦁ 1 lb. white American cheese (full fat and from a deli)
⦁ 1 or 1 1/2 cup water *see note
⦁ 1/8 teaspoon baking soda
⦁ 1/4 teaspoon salt
- Place cheese in a medium saucepan. Add water then melt on med-low heat, stirring constantly. Stir in the baking soda and salt and continue stirring until no lumps remain.
- Remove from heat and cover with a butter wrapper to prevent a skin from forming, if you do not have a butter wrapper you can simply remove the skin that forms to prevent lumps. Chill cheese until set.
This Cup cheese pairs beautifully with my Whole wheat bread recipe.
Note* If you prefer a softer cheese spread for dipping Pretzels, crackers, tortilla chips etc. you can add 1 1/2 cups water.
If using reduced fat American cheese or prepackaged slices from a supermarket you may need to add 1/4 to 1/3 cup less water.
While growing up Amish, Cup Cheese was an important staple in our diet. After church we would form lines and file into barns, garages or basements of the host family’s home. Then we would sit down on backless benches at long wooden tables filled with food, such as white honey bread, pickles, jam, peanut butter spread, cup cheese and apple shnitz pies. There was always plenty of food and after being pricked all forenoon by those many pins holding my apron, cape and cap in place, eating all that delicious food felt like a reward!