Line a small loaf pan 3″ x 6″ or dish [I used a 4″ x 4″ baking dish] with enough saran wrap to over hang down the sides 3 inches. You will use this overhang to cover the finished cheese.

Combine water and gelatin in a small dish and set aside. Heat the milk in a small sauce pan over medium heat and bring it to a simmer.

Meanwhile place the grated cheese in the food processor bowl and add milk powder, salt and cream of tartar. Give it a whirl to distribute.

Remove milk from heat and put it in a measuring cup. With machine running, pour the milk down the feed tube. Once the milk is incorporated add the gelatin mixture. Process for 1-2 minutes more until cheese is smooth.

Put cheese into the prepared pan and pack down tightly, forming an even block. Bring excess saran up and over cheese and seal. Refrigerate at least 3 hours before using. Use within 2 weeks.