Americanized Dashi Cheese Recipe

Makes: 1 ½ pounds|650 grams of cheese
Prep time: 30 minutes
Total time: 3 hours

Ingredients

3 ½ cups|830 ml whole milk
½ ounce|15 grams kombu
¾ ounce|20 grams bonito flakes
6 ounces|170 grams grated parmesan cheese
4 ounces|115 grams grated sharp cheddar cheese
2 teaspoons gelatin powder
1 ½ tablespoons sodium citrate

Directions

1. In a medium saucepan, soak the kombu in the milk for 1 hour.
2. Heat the milk over medium-high and simmer for 15 minutes. Remove from the heat and add in the bonito flakes. Set aside for 10 minutes before straining, discarding the solids.
3. Soften the gelatin in a little bit of the milk and set aside.
4. Return the remaining milk to a simmer and whisk in the sodium citrate. Add the cheese to the broth in 3 batches, whisking well to incorporate. Add the soaked gelatin and milk, whisking to combine.
5. Line a sheet tray with wax paper and pour the mixture onto it in an even layer. Chill the cheese until firm, then cut into 4-inch squares. Makes about 1 ½ pounds|650 grams of cheese.

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