I've noticed that a lot of recipes have called for Velveeta. Here is my homemade Velveeta Cheese (uses real cheese).
I have made this more than a dozen times and it never disappoints. Very simple to make. I use only the finest of cheese (Tillamook), which probably makes a big difference. Just make sure that you warm slowly and on the stove. Microwaving will make stringy cheese. Do not use pre-shredded cheese.
*In answer to a lot of people. I have never learned to can, so I don't know if this would work*
A lot of people have asked if you can freeze this. I don't. I use it up within 3 weeks. There are so many dishes to use it in.
To clarify what Velveeta really is:
Alright, now what we’ve all been waiting for…Velveeta may look like cheese, smell like cheese, and even taste like cheese, but it is technically classified as a “pasteurized process cheese product.” Though Velveeta was originally made from real cheese (sure it was runoff, but still), it is now mainly whey protein concentrate, milk protein concentrate, milk, fat, and preservatives. It’s cheese adjacent.
Is Velveeta gluten free?
Though it may not technically be cheese, Velveeta is officially a gluten-free processed cheese product. Its ingredient list does not include wheat or any other source of gluten, so it is perfectly safe to consume as part of a gluten-free diet.
What is Velveeta made of?
Velveeta is made from substances including whey, milk, milk protein concentrate, modified starch, canola oil, and cheese culture. It makes you wonder what it must have tasted like before, when it was made from cheese wheel shreddings! Would you still be able to buy it unrefrigerated? Speaking of…
Is Velveeta American cheese?
Velveeta isn’t exactly American cheese, but it’s pretty close. Much like the Kraft Singles, it’s a processed cheese product made with whey, milk solids, and emulsifying agents that give it that perfect meltiness.
Okay, so it may not be actual cheese, but is that really going to stop America from using this decadent, simple stuff in their queso dips, and mac n’ cheese? I certainly don’t think so! So melt a big brick of it down, grab your surfboard and hang ten on a big “cheese product” tidal wave! Surf’s up, people!
HOMEMADE VELVEETA (REAL CHEESE)
Recipe Credit to thespruceeats
INGREDIENTS
1 cup water
1 packet (1/4-ounce) unflavored gelatin
1/3 cup dry milk powder
1/4 teaspoon kosher salt
4 cups grated mild cheddar cheese or a combination of cheddar and Colby
LINE A SMALL LOAF PAN WITH PLASTIC WRAP, LEAVING A FEW INCHES OF EXCESS ON BOTH SIDES OF THE PAN. ALTERNATIVELY, YOU MAY USE SMALLER LOAF-SIZE CONTAINERS.
Put the water in a saucepan and bring to a boil.
Combine the gelatin, milk powder, and salt in a blender and pulse to blend.
Add the boiling water to the blender and immediately pulse a few times.
Quickly add the cheddar cheese and process until smooth.
Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
Wrap in plastic wrap and store in the refrigerator. Use within 3 weeks.
