Quote:
Originally Posted by stearns
I had made my own cheese slices, following a recipe similar to this one but with a few different types of cheese as ingredients, I made it about 2-3x the thickness of normal cheese slices and I think the consistency was good. I wouldn't want it too hard so that it isn't oozy, but I haven't looked further into what types. I think the cheese was good, I just didnt seal all the seams perfectly. I made them using 2x 4oz patties each, I think if I just added an ounce to each there would be enough surface area on the edges to seal better. If I get around to trying again soon I'll post back with any changes in the outcome |
That makes sense.
Tell me about the cheese slices. What's the consistency? Guessing kind of like an american cheese or even velveeta slice, just minus the chemicals?