1) Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.
2) Place the unflavored agar and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.
3)Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.
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|Serving Size: 1 Serving (730g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1355 (69%)|
|Amt Per Serving||% DV|
|Total Fat 150.5g||201 %|
|Saturated Fat 95.8g||479 %|
|Monounsaturated Fat 42.6g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 480.9mg||148 %|
|Sodium 2980.6mg||103 %|
|Potassium 1036.8mg||27 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 29.4g|
|Protein 122.8g||175 %|
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Calories per serving: 1962
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