Home Made Copycat Provel Processed Cheese
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 115.7
- Total Fat: 8.8 g
- Cholesterol: 26.4 mg
- Sodium: 370.0 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.0 g
- Protein: 7.7 g
View full nutritional breakdown of Home Made Copycat Provel Processed Cheese calories by ingredient
Introduction
Provel is a popular cheese in the St. Louis area that really isn't available outside of the mid-west. This is a copy cat recipe that tastes and melts much like the original. Provel is a popular cheese in the St. Louis area that really isn't available outside of the mid-west. This is a copy cat recipe that tastes and melts much like the original.Number of Servings: 12
Ingredients
-
6 oz Shredded Colby Cheese
3 oz Shredded Provolone Cheese
3 oz Shredded Swiss Cheese
1 tbsp water
1 tsp Liquid Smoke
1 tbsp Whole Dry Milk Powder
1 tsp Salt
1/8 tsp Cream Of Tartar
1/2 cup + 2 tbsp whole milk
Directions
1. Line a 5x4-inch loaf pan with plastic wrap, using enough so that excess hangs over the sides.
2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.
3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.
4. Bring the milk and liquid smoke to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.
5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.
6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
Serving Size: Makes 12, 1 oz. slices
Number of Servings: 12
Recipe submitted by SparkPeople user FARALLON.
2. Sprinkle the gelatin over the water in a small cup and let sit until the gelatin softens, about 5 minutes.
3. Meanwhile, pulse together the shredded cheese, dry milk powder, salt and cream of tartar in a food processor until combined, about 3 pulses.
4. Bring the milk and liquid smoke to a boil in a small saucepan. Remove from heat and immediately whisk in the softened gelatin until it is completely dissolved and the mixture is smooth.
5. Turn the food processor on so it is running, then slowly add the hot milk mixture to the cheese mixture until smooth, about 1 minute, scraping down the bowl as needed.
6. Immediately transfer the cheese to the prepared pan. Working quickly, pack the cheese firmly into the loaf pan to eliminate most air pockets, then smooth the top. Fold the overhanging plastic tightly against the surface of the cheese and refrigerate for at least 3 hours. The cheese can be stored in the refrigerator, wrapped tightly in plastic wrap, for up to 1 month.
Serving Size: Makes 12, 1 oz. slices
Number of Servings: 12
Recipe submitted by SparkPeople user FARALLON.