Kraft Singles contain multiple processed ingredients including modified food starch, sodium phosphate emulsifiers, and natamycin preservatives. Fortunately, this product is already seed oil free. This DIY version uses only organic whole foods - real aged cheddar, cream cheese, and grass-fed gelatin - eliminating all artificial additives while maintaining the characteristic smooth melting properties of American cheese.
Based on: Singles American
· Makes approximately 30 slices
· Serving: 1 slice (19g)
Why This Recipe is Seed Oil Free
Commercial Singles American from Kraft often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original Singles American may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic cheddar cheese, mild
340g (about 12 oz block) · Organic Valley Sharp Cheddar Block
Primary cheese base providing authentic cheddar flavor and most of the protein and fat content
Organic cream cheese
115g (about 4 oz) · Organic Valley Cream Cheese
Natural emulsifier that creates the smooth, creamy texture and helps cheese melt uniformly
Organic whole milk
60ml (1/4 cup) · Organic Valley Whole Milk
Thins the mixture to proper consistency and adds additional milk proteins for texture
Grass-fed unflavored gelatin
3g (1 tsp) · Great Lakes Gelatin Unflavored
Provides structure for clean slicing and helps replicate the characteristic firm-yet-flexible texture
Unrefined sea salt
2g (1/2 tsp) · Redmond Real Salt
Enhances flavor and helps with preservation, replacing processed sodium phosphates
Organic paprika
1g (1/2 tsp) · Simply Organic Paprika
Provides the characteristic orange color naturally, replacing annatto extract and artificial coloring
Instructions
Step 1. Prepare a 9x9 inch glass baking dish by lining it with parchment paper, leaving overhang for easy removal. The finished cheese block should be about 1/4 inch thick for proper slicing. Grate the cheddar cheese using the fine holes of a box grater (340g total) - pre-grated cheese contains anti-caking agents that interfere with melting, so always grate fresh.
Step 2. In a small bowl, sprinkle the gelatin (3g) over 2 tablespoons of cold milk and let bloom for 5 minutes until it becomes spongy. This hydration step prevents lumps and ensures the gelatin distributes evenly. Meanwhile, bring the remaining milk (about 6 tablespoons) to a gentle simmer in a small saucepan over medium-low heat.
Step 3. Add the bloomed gelatin mixture to the hot milk and whisk vigorously for 1-2 minutes until completely dissolved. The mixture should be smooth with no visible gelatin granules. Remove from heat and set aside to cool slightly while you prepare the cheese mixture.
Step 4. In a food processor, combine the grated cheddar, softened cream cheese (115g), salt (2g), and paprika (1g). Process for 30-60 seconds until the mixture forms a coarse paste. Scrape down the sides as needed. The cream cheese acts as a natural emulsifier, so this step is crucial for achieving the smooth, uniform texture that characterizes American cheese.
Step 5. With the food processor running, slowly stream in the warm milk-gelatin mixture through the feed tube. Process for 2-3 minutes until the mixture becomes completely smooth and homogeneous, resembling thick cake batter. The mixture should be warm but not hot - if too hot, it may cause the proteins to seize and become grainy.
Step 6. Immediately pour the smooth cheese mixture into the prepared baking dish, using an offset spatula to spread it evenly to all corners. The mixture will be quite fluid at this stage. Tap the dish gently on the counter to release any air bubbles, then smooth the surface with the spatula. The final thickness should be about 1/4 inch for optimal slicing.
Step 7. Refrigerate uncovered for at least 4 hours, or until completely firm and set. Once set, use the parchment overhang to lift the cheese block onto a cutting board. Using a sharp knife wiped clean between cuts, slice into 30 equal squares (approximately 2x2 inches each). Store slices separated by parchment paper in an airtight container.
Step 8. For best melting results, remove slices from refrigerator 10-15 minutes before use to take the chill off. These slices melt beautifully for grilled cheese, burgers, or any application calling for American cheese. They can also be frozen for up to 3 months - just separate layers with parchment and thaw overnight in refrigerator before use.
Storage
Store slices in refrigerator between parchment paper in airtight container for up to 2 weeks. Can be frozen for up to 3 months. No preservatives means shorter shelf life than commercial products, but superior flavor and nutrition.
Cost Comparison
Cost per serving (homemade)$0.33
Cost per serving (store-bought)$0.28
Savings-18%
DIY costs slightly more per serving due to premium organic ingredients and smaller batch sizes. However, you gain superior nutrition, no preservatives, and ingredient transparency. Bulk purchasing and making larger batches can reduce costs significantly.