Homemade Velveeta-Style Cheese
Homemade Velveeta-Style Cheese
Ingredients
For the Homemade Velveeta
- 1 pound mild cheddar cheese, shredded
- 1/3 cup powdered milk
- 2 1/2 teaspoons beef gelatin
- 1 cup water, boiling
Instructions
- 1
Begin by shredding the mild cheddar cheese. This can be done using a food processor with a shredding attachment or by hand. Transfer the shredded cheese to a separate bowl and set aside.
⏱️ 5 min
- 2
In the bowl of a food processor (fitted with the S-blade), combine the powdered milk and beef gelatin. Pulse briefly to ensure they are well mixed.
⏱️ 1 min
- 3
While the dry ingredients are in the food processor, bring 1 cup of water to a rolling boil in a small saucepan on the stove.
⏱️ 5 min•🌡️ 212
- 4
With the food processor running on low speed, slowly and carefully pour the boiling water into the food processor through the feed tube. The mixture will become foamy and milky.
⏱️ 1 min
- 5
Immediately add the previously shredded mild cheddar cheese from the bowl into the food processor with the motor still running.
⏱️ 1 min
- 6
Continue to process the mixture until it reaches a consistent, creamy, and slightly clumpy texture that slides easily off the edge of the food processor bowl. If the mixture is too thick, you may add a very small amount of additional boiling water (1 tablespoon at a time) until the desired consistency is achieved.
⏱️ 2 min
- 7
Transfer the homemade Velveeta mixture into a loaf pan that has been lined with plastic wrap, ensuring the plastic wrap overhangs the edges for easy removal. Press down firmly to remove any air pockets and create a smooth block. Place the loaf pan in the refrigerator to chill and set for at least 2-4 hours, or until firm.
⏱️ 2 min
- 8
Once set, remove the Velveeta block from the loaf pan using the plastic wrap. For convenient long-term storage, the solidified blocks can be vacuum sealed and frozen for future use in dishes like macaroni and cheese or dips.
Kitchen Tools
Nutrition Facts (per serving)
Homemade Velveeta-Style Cheese
Ingredients
For the Homemade Velveeta
- 1 pound mild cheddar cheese, shredded
- 1/3 cup powdered milk
- 2 1/2 teaspoons beef gelatin
- 1 cup water, boiling
Instructions
- 1
Begin by shredding the mild cheddar cheese. This can be done using a food processor with a shredding attachment or by hand. Transfer the shredded cheese to a separate bowl and set aside.
⏱️ 5 min - 2
In the bowl of a food processor (fitted with the S-blade), combine the powdered milk and beef gelatin. Pulse briefly to ensure they are well mixed.
⏱️ 1 min - 3
While the dry ingredients are in the food processor, bring 1 cup of water to a rolling boil in a small saucepan on the stove.
⏱️ 5 min•🌡️ 212 - 4
With the food processor running on low speed, slowly and carefully pour the boiling water into the food processor through the feed tube. The mixture will become foamy and milky.
⏱️ 1 min - 5
Immediately add the previously shredded mild cheddar cheese from the bowl into the food processor with the motor still running.
⏱️ 1 min - 6
Continue to process the mixture until it reaches a consistent, creamy, and slightly clumpy texture that slides easily off the edge of the food processor bowl. If the mixture is too thick, you may add a very small amount of additional boiling water (1 tablespoon at a time) until the desired consistency is achieved.
⏱️ 2 min - 7
Transfer the homemade Velveeta mixture into a loaf pan that has been lined with plastic wrap, ensuring the plastic wrap overhangs the edges for easy removal. Press down firmly to remove any air pockets and create a smooth block. Place the loaf pan in the refrigerator to chill and set for at least 2-4 hours, or until firm.
⏱️ 2 min - 8
Once set, remove the Velveeta block from the loaf pan using the plastic wrap. For convenient long-term storage, the solidified blocks can be vacuum sealed and frozen for future use in dishes like macaroni and cheese or dips.