Canned cheese

[cbprice797]

Want to have an alternative to a round of cheddar cheese? You asked for it and you got it. Canned Velveeta cheese in a jar!!!

CANNING SOFT CHEESE

Home canned "soft cheese" has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus.


Ingredients:

1 (5 oz.) can evaporated milk
1 T. vinegar
½ tsp. salt 1 lb. Velveeta cheese or any processed cheese
½ tsp. dry mustard

Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.

Ths dry mustard can be left out of the recipe if you don't want to use it. I put it in there to give the cheese a bit of zing.

[Skyowl's Wife]

This is a good one - thread about it here http://xcolony.com/x/showthread.php?t=2511

Good stuff!

[kenno]

Cheesy!

Cheese is a great way to preserve milk. My area had no paved roads, power or telephone before the 1960's yet the only crops that were viable was potatoes and cattle. With no easy transport available a cheese factory was built and natural caves used to age the cheese, it could then be trucked out in the dry season. Fromage is fresh cheese, after it is drained and before it is dried, it is the easiest to make but has no shelf-life.
The drier the cheese and the more salt in it the longer it lasts. Softer cheeses can be dipped in wax to seal out oxygen.

[Skyowl's Wife]

I still want to coat some cheddar and see how long it will last on my pantry shelf.

[bravokilo17]

this would be a great recipe for people on deployment

[CountryGuy]

Want to have an alternative to a round of cheddar cheese? You asked for it and you got it. Canned Velveeta cheese in a jar!!!

CANNING SOFT CHEESE

Home canned "soft cheese" has better cooking properties than store bought bottled cheese meant for snack food. It contains no preservatives and is more economical than commercial products for cooking purposes. These instructions yield a product that is similar to "Cheese Whiz", yet better tasting for a recipe of macaroni and cheese. This simple to do recipe for home canned cheese will keep for 2 years plus.


Ingredients:

1 (5 oz.) can evaporated milk
1 T. vinegar
½ tsp. salt 1 lb. Velveeta cheese or any processed cheese
½ tsp. dry mustard

Melt milk and cheese in double boiler. Add rest of ingredients and mix well. Fill pint jars about 3/4 full and seal. Place in Boiling Water bath for 10 minutes.

Ths dry mustard can be left out of the recipe if you don't want to use it. I put it in there to give the cheese a bit of zing.

Can't say I've seen this before so thought I'd bump it...