Cheesy Cheese Spread

Hands up, who likes a slice of toast with a generous helping of Cheese spread?  Double hands up who looks at the price on the shelve and gets a mini anxiety attack?

Yeah, me to and to prove the point my feet are raised as well on the price subject.  Just imagine that LOL!

I got this recipe from my darling younger, sister Tan-yah couple of years ago. We tried it and fell in love. Not just because there was a money saving aspect of making your own cheese spread, but the taste! I could fool you and say I take my empty jars to the factory for a refill.

Over the years we have made this recipe over and over. Tweaking it here and there and trying different flavor combinations.  My favorite will always be …. well…. everything.

The recipe only uses 3 ingredients and will deliver a creamy smooth spread that will have you keep on coming back for more.

The use of this cheese spread is endless and I find new ways to add it into my cooking on a daily basis. This is not just meant for school lunch box sandwiches.

I find it so versatile and it just adds pizzazz to any Mac and Cheese recipe when you are at the end of the month middle of the year budget.

You can use it on your nachos or use it in a bechamel sauce to add to the richness of any pasta or vegetable dish.

The money saving tip here would be that you wont need endless amounts of grated cheese on your pasta or white sauce dishes.

Add some onto your Braai (BBQ) steak. It will go down in the books as the best “chedda-melt” steak ever!

Dollop some onto a pancake or wrap. Add your favorite toppings, Lettuce, Tomato, Sprouts, Roast chicken. Roll it up and you have a winner for dinner! (Love how that rhymes)

Friends coming over for tea…. Ughm Ok….Wine? #Rolley-eyes

You want to be the hostess with the mostest… why not cut some slices of Ciabatta bread. Smear some cheese spread on your slices, “Salt Bae”style chuck some biltong or ham shavings. Chives or sprouts to make it Gordon Ramsey fancy – Use a Grandma’s Platter to Flatter and sit back and say, What? This? Oh I wipped it up in couple minutes!  (Im a poet and didn’t even know it)

You will be the talk of the town!

So not to keep you waiting any longer. Let me give you a breakdown of the recipe ingredients.

500 g processed cheese (Berg cheese)

250 g butter or good quality margarine

300-375 ml milk (Long Life or Fresh)

Directions

Cut the cheese into smaller cubes and add the 300ml milk and butter into a saucepan. Over low heat slowly stir until the cheese is completely melted. I find a wooden spoon or spatula works well. If you feel the cheese might be to thick then by all means add the rest of the milk to obtain your desired consistency.

If you decide to use margarine. Remember that it has a lot more moisture than butter and you might need less milk as with a batch that would use butter.

The mixture will thicken as it cools and you can decant into sterilized lidded class containers or plastic containers that seal very well. Keep refrigerated.

One can add some shaved biltong or ham, bacon bits and chives go well with this mixture HOWEVER .. as this is homemade I would not add it straight away but rather as you want to use it to not affect the quality and freshness of your cheese spread.

Think home made not factory setting.

You will find that this recipe will deliver around a liter of spread. If you find it to thick nothing stops you to warm it up again and add some more milk.

Let me know your thoughts on the recipe. And if you have a download from Heaven thought of using it in another recipe don’t be shy, let us know!