Superbowl Sunday - made this today. My blender is just a cheap model, shaped such that you have to remove the blade to get out the last 3/4 cup of food. I didn't like the way the dry milk and gelatin flew all the way up to the top of the carafe, stayed on the glass and misted out into the air around me. Following the directions, I poured in the boiling water, popped on the lid, and started blending - the lid nearly blew off! The little vent part did vibrate off and I almost got burned. That's never happened before with so little hot liquid. Afterwards, the blade removed, I noticed nearly 3 TBSP of dry, white powder was hard caked on the bottom of blade and cheese both, forming about 1/3" hard white crust. Read the comments about grit, so removed the bottom 2" or so. The cheese is creamy, though it doesn't want to melt. Used KAF special dry milk, Knox gelatin, boiling water and a high quality sharp cheddar block. May try this again with different milk, different cheese; this sharp cheddar with this milk is not to my liking.

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