Homemade Velveeta Cheese

We're all familiar with that bright yellow box sitting on store shelves, That block of Velveeta cheese, that you know is bad for you, but can't be beat when it comes to making mealt-y grilled cheese sandwiches, and comforting mac and cheese. Well now you can make that fun cheesiness at home with Homemade Velveeta Cheese!

You're not going to believe how easy it is to make. All you need is a blender and 4 simple ingredients, water, unflavored gelatin, a little powdered milk, and shredded cheese, that's it. It takes just minutes to throw together, and then a few hours in the refrigerator to firm up. The resulting block of cheese is nearly identical the the real stuff. The texture, the taste, the way it melts, you honestly can't tell the difference. Except for the fact that I think my version taste a little better, and is a lot cheaper. :)

Homemade Velveeta Cheese


1 cup boiling water
6 tablespoons dried milk
1/4 oz (1 envelope) unflavored gelatin
1 pound cheese, shredded (colby/jack, cheddar, pepper jack, your choice. - I used a mix of colby/jack and cheddar)

Put water on to boil.
Line your mold (I used a 5 3/4" x 3 1/4" mini loaf pan) with plastic wrap and set aside. (Make sure it's a big enough piece, that it hangs over the sides of the pan).
Once water comes to a boil, add it to a blender. Sprinkle in the dried milk and unflavored gelatin and pulse to blend.
Add the shredded cheese and blend until smooth.
Working quickly, pour/scrape the cheese mixture into the prepared mold, with a rubber spatula.
Cover the cheese completely with the plastic wrap, pressing it onto the surface of the cheese, and refrigerate until set, about 4-6 hours or overnight.
Take cheese out of refrigerator, remove from mold and enjoy.
Cheese will keep in the refrigerator, stored in a air-tight container for up to one month.

Notes: *Don't use pre-shredded cheese, it won't work properly in this recipe. Buy the blocks of cheese and shred it yourself.

*The cheese will begin setting up right away, so move quickly to get the cheese into the prepared pan.

*You can substitute this homemade version for any recipe that calls for Velveeta.

No comments:

Post a Comment

Thank you so much for taking the time to read my blog and leave a comment. I love reading what you thought about the post, if you made one of the recipes, or suggestions on what you would like to see in the future.