Before diving in, make sure you have all your tools ready. You’ll need:

A medium saucepan

A whisk

A blender or immersion blender

A cheese mold or small loaf pan lined with parchment paper

Having everything within arm’s reach will make the process smooth and stress-free.

Pour the whole milk into the saucepan and add the unsalted butter.

Heat the mixture over medium heat, stirring occasionally, until the butter is fully melted. Be careful not to let it boil—gentle heating is key to achieving the perfect texture.

In a small bowl, dissolve the unflavored gelatin in 2 tablespoons of warm water. Stir until fully dissolved.

Add the gelatin mixture and sodium citrate to the saucepan. Whisk everything together until it’s completely smooth. These ingredients will help bind the cheese and ensure it melts beautifully.

Gradually add the cheese curds to the saucepan, stirring as you go.

Once all the curds are added, transfer the mixture to a blender (or use an immersion blender directly in the pan). Blend until the mixture is silky smooth and free of lumps. This step is crucial for achieving that velvety texture.

Return the blended mixture to the saucepan over low heat.

Stir in salt, white pepper, and any additional seasonings you’d like, such as garlic powder or chopped jalapeños. Adjust the seasoning to your taste preferences.

Pour the cheese mixture into your prepared mold or loaf pan. Smooth the top with a spatula to ensure an even surface.

Cover the mold with plastic wrap and let it cool to room temperature.

Once cooled, transfer it to the refrigerator and let it set for at least 4 hours (overnight is even better for the best texture).

Once the cheese is fully set, remove it from the mold and slice it into desired portions. Now, it’s ready to be used in sandwiches, melted into dips, or enjoyed on its own!