Line a 9x5-inch loaf pan (or whatever size mold you want) with a couple of pieces of plastic wrap and set aside.
Very finely grate 16 ounce block mild cheddar cheese.
Then place it into a food processor. Pulse a few times to break it up even more.
Add 1/2 cup nonfat milk powder, 2 Tablespoons cornstarch and 1/2 teaspoon salt. Pulse again until well mixed.
Add 1 cup water and 4 Tablespoons salted butter to a small saucepan and bring to a boil. Remove from heat.
Turn on the food processor and very carefully and VERY slowly stream in the water mixture.
Continue to process the mixture until completely smooth, and scrape down the sides as needed to make sure everything is fully incorporated. It may seem like it won’t come together at first but give it time, be patient, and it will come together and get smooth. It should be totally smooth and not lumpy or grainy - that is when you know it is ready.
Evenly spread the mixture into the prepared pan, smoothing out the top. Cover the top with plastic wrap.
Place it into the refrigerator until fully set, at least 6 hours or overnight. Then use in your favorite recipes.
Notes
Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
NOTE: Please do not substitute any ingredients I have on this list. It has to be made exactly with these ingredients for best results.
The cheese MUST be freshly grated. The anti-caking agent that is in the pre-shredded cheese will keep this from setting up and coming together.