Making the curds: In a 10-quart kettle, pour the 2-gallons of milk. Clip a thermometer to the side of the kettle. Heat the milk until the thermometer registers 130 degrees F. Set aside for 10 minutes. Mix citric acid and cold water together until disolved. Stir into the milk. Allow the mixture to set for 10 minutes. The milk should form a mass of curds that float to the surface.

Mixing the cheese curds: Break apart the curds and place into a mixer bowl. Add baking soda, salt, and cheese powder. Mix well. There should not be any white pieces of curds in the mixture.

Melting the curds for soft cheese spread: For a Cheeze Whiz type spread, heat 4 cups cream to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. The curds should melt and be creamy. Pour cheese into wide mouth jars. Cool.

Melting the curds for a slicing type cheese: Heat 2 cups of ceam to a boil. Gradually pour in 1/2 cup at a time, mixing after each addition. Prepare 2 1-quart freezer boxes by coating the insides well with Pam Spray. Pour melted cheese into the boxes. Chill well.

*if you prefer, you can skim some of the cream off of the milk to use in the final step. You will need to replace it with more milk so that the total is still two gallons.