Homemade Cheese Whiz

A homemade Cheese Whiz-style spread made by curdling milk with citric acid, draining and mashing the curds, then melting with milk and seasoning with chipotle, garlic, and jalapeño brine.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Pour a gallon of milk into a kettle and heat it up to 100 degrees Fahrenheit on high heat.

Step 2

Add 1.5 tablespoons of citric acid, stirring until the curds separate from the whey.

Step 3

Place a colander with a cheesecloth over a container to catch the whey and pour the mixture into it, letting it drain for two hours.

Step 4

Transfer the curds into a bowl and mash them with fingers or a spoon.

Step 5

Add 1 teaspoon of salt and 2 teaspoons of baking soda, then let it rest for two more hours.

Step 6

Heat the mixture again on low heat and add 3/4 cup of milk, annatto, a bit of salt, and some water.

Step 7

Stir continuously over low heat until smooth and creamy.

Step 8

Pour the mixture through a sieve to ensure smoothness, discarding any lumps.

Step 9

Season the cheese whiz to taste with chipotle, garlic, mustard powder, salt, chili coban, vinegar, and jalapeno pepper brine.

Step 10

Transfer the cheese whiz into a jar and let it cool before storing.