Tulo

Homemade White American Cheese

Sodium citrate is an emulsifying salt that keeps the fat and protein in real cheese from separating when it's melted and re-set, which is exactly what gives packaged American cheese its signature smooth, sliceable, ultra-meltable texture. Using white cheddar and Monterey Jack instead of colored cheddar gets that same texture and melt without the orange dye or the processed aftertaste.

Prep
15 min
Cook
10 min
Total
145 min
Servings
16

Ingredients

Servings16
  • 8 oz white cheddar cheese, shredded
  • 8 oz Monterey Jack cheese, shredded
  • 3/4 cup whole milk
  • 4 tsp sodium citrate
  • 1/4 tsp fine sea salt

Nutrition per serving

Calories
115
Protein
7g
Carbs
1g
Fat
9g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Line a small loaf pan or rectangular container (roughly 4x6 inches) with plastic wrap, leaving overhang on the sides.
  2. 2Shred both cheeses if not already shredded; pre-shredded bagged cheese works but often melts less smoothly due to anti-caking starch.
  3. 3In a small saucepan, whisk the milk and sodium citrate together and bring to a gentle simmer over medium heat, whisking until the sodium citrate fully dissolves.
  4. 4Reduce the heat to low. Add the shredded cheese a small handful at a time, blending with an immersion blender after each addition until fully smooth before adding more.
  5. 5Once all the cheese is incorporated and the mixture is glossy and pourable, stir in the salt.
  6. 6Immediately pour the melted cheese into the lined container and smooth the top with a spatula.
  7. 7Cover and refrigerate for at least 2 hours, or until fully firm and cool to the touch.
  8. 8Lift the block out using the plastic overhang, unwrap, and slice into 1/8-inch slices with a sharp knife.

Tips & variations

  • For a milder, creamier slice, use all Monterey Jack; for a sharper, more American-cheese-like tang, use all white cheddar.
  • A pinch of onion powder or ground mustard stirred in with the salt gets closer to the flavor of packaged deli American cheese.
  • Sodium citrate is sold as a food-grade powder from baking suppliers and is the same ingredient used in modernist cheese sauces; it can't be swapped for regular table salt.
  • Double the recipe using a 9x5-inch loaf pan if a larger block is needed for burgers or sandwiches.

Storage & reheating

Wrap the block or individual slices tightly in plastic wrap and refrigerate for up to 2 weeks. To freeze, stack slices with parchment between them, seal in a freezer bag, and freeze up to 3 months; thaw in the refrigerator before using. The cheese melts smoothly straight from cold on a hot burger, in a grilled cheese, or stirred into sauce.

Tips from the Tulo kitchen

  • Block cheese shredded at home melts noticeably smoother than pre-shredded bagged cheese, which is coated in starch to prevent clumping.
  • An immersion blender gets the mixture smoother than a whisk alone; a few seconds of blending after each cheese addition is worth the extra step.

FAQ

What makes this cheese white instead of the usual orange American cheese?

Packaged American cheese gets its orange-yellow color from added annatto or artificial dye. This version uses white cheddar and Monterey Jack, both naturally pale, so the finished block stays ivory-white with no coloring added.

Does homemade white American cheese melt as well as the packaged kind?

Yes. Sodium citrate is the same type of emulsifying salt used in commercial process cheese, so it produces the same smooth, non-separating melt on burgers, in grilled cheese, or in cheese sauces.

Can I skip the sodium citrate?

Not if a smooth, sliceable texture is the goal. Without an emulsifying salt, melted cheddar and Jack will separate into oil and stringy curds when reheated instead of setting into a firm, meltable slice.

Can I use a food processor instead of an immersion blender?

A food processor works if the mixture is blended in batches while still hot, but an immersion blender directly in the saucepan is faster and easier to clean up.