DIY: Homemade Velveeta Cheese
When it comes to making things from scratch in the kitchen, I tend to toe a line that falls somewhere between making everything from scratch and picking up the occasional packaged/processed food for a special recipe. Since I don’t make it a habit, I don’t have much of an issue using those types of things on rare instances. Take Velveeta cheese, for instance. I don’t keep it in the house and I don’t make many things with it, but there’s no denying that any other type of cheese substitution just isn’t the same in recipes like chipped ham bbq sandwiches, slow cooker macaroni and cheese, and, my most recent favorite, slow cooker spicy beef queso dip.
Many of you have asked for possible substitutions when it comes to Velveeta, so when a high school friend of mine posted a link on Facebook of a homemade version, I knew immediately that I wanted to give it a try for you. I ended up settling on a different recipe, and I think you’re going to love the results!
The process for making the homemade Velveeta is very similar to that for homemade American cheese, but the ingredients are slightly different and it’s even easier, in my opinion. The most important factor, of course, is how well does it compare to the real thing? I would venture to say that’s it’s nearly identical. The consistency is the same, the flavor is the same, and it melts the exact same way. Mission accomplished!
This recipe yielded about 22 ounces of finished cheese, so feel free to scale it up or down if you need it for a recipe that calls for a different amount. You can substitute this for any recipe that calls for Velveeta cheese… and I highly recommend the three I mentioned above :)
One year ago: Greek Lamb Gyros with Tzatziki Sauce
Three years ago: Sea Salt Caramels with Vanilla Bean
Four years ago: White Sicilian Pizza with Flaky, Pastry-Style Crust
Seven years ago: Oatmeal Raisin Chocolate Chip Cookies
Homemade Velveeta Cheese
Ingredients
- ¼ ounce (7.09 g) packet unflavored gelatin
- 6 tablespoons dry milk powder
- 1 cup (250 ml) boiling water
- 16 ounces (453.59 g) mild cheddar cheese, shredded
Instructions
- Line a small loaf pan with plastic wrap, covering all sides and leaving excess to hang over the sides.
- Place the unflavored gelatin and dry milk powder in a blender or food processor (I used my blender). Pour the boiling water over top and immediately pulse to combine. Add the cheddar cheese and puree the mixture until smooth.
- Immediately pour and scrape the cheese mixture into the prepared loaf pan, smoothing it into an even layer with a spatula. Fold the excess plastic wrap over the cheese, pressing it against the surface of the cheese, ensuring that it is completely covered. Refrigerate for at least 12 hours, until set. The cheese will keep in the refrigerator, tightly wrapped in plastic wrap, for up to 1 month.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Question whatwould happen if you use extra sharp Cheddar?
Blended about 5 minutes in food processor, to thoughtfully emulsify, worked perfectly. Not exactly like velveeta, more of a “government cheese” texture. I used 5 Mexican cheese blend, and got a better flavor and texture than velveeta. It made perfect grilled cheese sandwiches, and using a standard size loaf pan, three thin slices perfectly filled a sandwich. I’m ready to try it with homemade mozzarella, or by adding pimientos, for a sliceable pimiento cheese loaf.
Same problem as most other commenters had – upon heating it separates. After that issue I tried a few alternatives (adding mustard powder to help emulsify and sodium citrate to break down the cheese more), but nothing helped. With the number of people commenting on this being an issue, it would be helpful to perhaps know exactly what cheese/brands the recipe-writer used. The only rebuttal to the large number of folks having this problem being “no idea, didn’t do that for me” isn’t overly helpful.
The only thing I can think of is that you simple need to blend/process for a very long time (not sure how long the writer did this for), though I did try a batch mixing for quite some time to no avail.
While making it, it does give you the impression it’s just like velveeta. When you try to melt it for macaroni everything separates and does not mix well. If you like just velveeta to eat with a spoon cold I would suggest this but to replace actual
Velveeta for Mac and cheese or queso this will not work.
DO NOT MAKE THIS IN A BLENDER!!!
Unless you want it to explode.
When you blend boiling hot liquids, they expand and quickly EXPLODE.
If you are standing over the blender, you can get burned, and it goes all over.
Ok I just made this and it’s not a 100% like velveta but damn close to it, I will never buy Velveeta again I will make it myself, thank you
I am just amazed at how good this turned out! It is so stupidly simple that it blows my mind! There is so much bad-for-you-crap in store bought Velveeta that I never buy it, but for me here is the answer. I used sharp Cheddar and it has an excellent flavor.
Thank you so much for this recipe 😊
Can you use a cup of milk instead of powder
I use what ever shredded cheese I have on hand except for shredded parmesan. I haven’t tried that thank for the recipes
Amazing! I live in New Zealand and we do not have Velvetta here. Thank you!
I made your recipe but while it tasted fine I felt like
It lacked zing.
Hi,
I have a question on the homemade velveeta cheese. It calls for dry milk powder – does it matter whether it is non-fat or low fat or does it need to full fat powder. Thank you, Michelle
Can you freeze the homemade velveeta cheese? I wanted to ask before I made it because I froze cream cheese once and it completely messed up the texture and even the taste so I had to throw it out! Thanks!
Hi Megan, I have not frozen this, so I couldn’t say for sure, but I think it SHOULD freeze just fine.
This looks yummy!
I will give this a try soon!
This doesn’t end up tasting like Velveeta at all. It ends up tasting like powdered milk. I tried additions, to add some tartness to it. Nothing worked. It became less and less like Velveeta with every effort.
Try using sodium citrate instead of powdered milk.. add a bit of cream and a teaspoon or so of sodium citrate.
This recipe made me smile. Being from France, I love cheese and I was wondering why I would like to take good cheese (cheddar) to make Velveta. However, after reading all the reviews, I want to give it a try.
Okay. We have tried this twice with 2 different brands of cheese, and I can’t get the cheese to melt after making the block of “velveeta”. The cheese just forms a glob in the pan, even if everything else is boiling! If making it into macaroni and cheese, then the macaroni has no cheese on it!
What’s the trick to making it functional? Specific brand of cheese? Only use it as sliced cheese?
Home made Velvetta turned out just like the store brand. Made an amazing mac and cheese with it my guests raved about it.
Sorry I do not have a picture of my cheese. It was awhile ago when I made this. The only thing velveeta is good for is rotel dip. I love this. I also made it with queso cheese. In the next few days I will make the American version. I will use cheedar instead of Colby.
I am going to try this. The price of a regular sizebox of Velveeta these days is outrageous….nearly $8 at Walmart!
I actually have been experimenting lately. With homemade version of “Velveeta” But I took a white sauce approach. Started like I was making Alfredo sauce by melting butter in saucepan adding flour or cornstarch then milk. Stirring till thickened. Then adding seasoning and shredded cheddar. Texture pretty good but haven’t nailed seasoning yet. Not sure how your fit matched taste because it is a very salty product. I added granulated garlic and black pepper but next time will try some seasoning salt or salt free seasoning. I am more likely to have Velveeta in pantry than gelatin but milk and butter and cheese I always have.
What are the other cheeses you used? It’s not mentioned in recipe
Hi Daphne, You just use mild cheddar cheese (it’s listed in the recipe above).
What brand of mild cheddar cheese?
I made this exactly as specified in the recipe. The top part came out feeling like a block of Velveeta. The bottom was just a little softer. I used blended grated cheese in the recipe. I made chicken tortilla soup with it as it usually calls for Velveeta and Velveeta is so unhealthy and processed. So I was happy to find this. When the cheese melted in the pot the consistency was terrible. It was grainy and sand like. Even tasting it in the soup was terrible. It just doesn’t melt like Velveeta which is creamy and smooth. Any thoughts??
If you used pre-shredded cheese then that is the problem. It is coated with an anti-caking substance that will make it gritty.
Could you add stuff like crumbled sausage or peppers?
Sure, I don’t see why not!
I made the homemade velveeta cheese. IT TURNED OUT GREAT. When I first made it I sliced some into strips to go on a chili dog bun. Zapped it in the micro for 10 secs and it melted perfectly. What was leftover went into a cheese dip with meat and seasonings. Meltability matches velveeta and it is considerably cheaper.
I will do this again <3
Sorry, but this looks and tastes disgusting!! What I have is a gloppy mess if cheese that’s surrounded by liquid. I used my vitamix so blending machinery not the issue. Maybe blending the milk powder with the water first, slowly adding the cheese, and finally the gelatin would work. I really wanted this to work.
It looked like Velvetta, taste wasn’t too far off, but when mine melted it was grainy and sand like. It made the recipe taste horrible.
Too funny. Communication that started over velveeta cheese, a horrible “american” invention, right up there with margarine. What we eat may be much more important than how we communicate the ways to eat more healthy. If health benefits are conveyed and used, it shouldn’t really matter if someone makes a grammatical error while spreading the word. Real food over processed food is the point here, right? Everyone has different levels of intellect and people with learning disabilities enjoy cooking too. These people should not be shunned at their attempts to learn new things nor be made to feel they should not participate in recipe conversations because their mental capacity is going to be openly judged by random strangers that choose to be judges.
Hippolyte Mège-Mouriès, don’t recognize the name? He is the inventor of Margarine. Turns out the deadly butter substitute was invented in 1869 by the FRENCH, supposedly the authorities on all things gastronomic.
Velveeta, yes, was invented by J.L.Kraft so it is American, but margarine is not ours.
My favorite Velveeta was the Mexican Velveeta. But thanks to food sensitivities I no longer can have American cheese. Do you think adding Rotel (drained) would make a similar to Mexican Velveeta? TIA :)
Hi Kathy, I’ve never had Mexican Velveeta (don’t remember ever seeing it!), but you might be able to replicate it with the drained Rotel! If you try, let me know how it turns out!
I have used the Mexican Velveta. I think using a white mild cheese instead of cheddar would work.
I just made this recipe. I, of course, didn’t have all the ingredients. I don’t keep dry milk powder on hand. But I always have fat free Greek yogurt and skim milk. milk powder is added to the water to add more richness. The yogurt and skim milk did the same thing. I microwaved a 1/2 cup of skim milk til it was boiling. Then add 1/2 c. ff yogurt.. Put it in the blender start it going on slow. Add gelatin powder and blend, add the shredded cheese a handful at time til it is all incorporated. It won’t look successful at first. Keep it going pushing the down the sides. All of a sudden it’s like magic. It looked just like melted Velveeta. It tasted amazing. Unfortunately it was not enough. I kept licking the spatula. I only had a half pound left to put in the loaf pan. Kind of flat. But OMG it is good and gooey. I kept about 1/2 c. in the blender and added 1/2 salsa and blended again. Now I have queso dip and Velveeta. I am in hog heaven. Tonights gonna be gloriously yummy. Grilled cheese sandwiches and chips and hot dip.
I will have to keep your idea in mind the next time I make this (and there will be a next time). I fill the blender with water and pour the remains down the sink. This will be much better use of the leftover cheese.
DO NOT use a food precessor. I ended up with cheesy, sticky liquid all over my kitchen walls. Transferred to a blender and all went well from there.
Do you need to bloom the gelatin before adding to the milk powder?
Hi Alan, No, you do not.
Michelle,
Could you skip the refrigeration for 12 hours if you are going to melt it into something anyway? Just wondering about how the flavor sets in if you don’t do that step. Thanks!
Sorry, I should have read down further. I found my answer. Thanks!!
Would pouring into hot jars and water bath for 2 min sound reasonable to preserve this?
Hi Kim, I cannot recommend canning this, as I don’t know that it’s suitable for long term storage.
It should work just fine as long as good canning techniques are used. Look at the multitude of canned cheese sauces and spreads!!!
Thanks for the recipe! I’m going to try making Gouda Velvetta!! We like the flavor or gouda over cheddar, but it can get hard as it sits for a bit. and doesn’t reheat well. Hoping this works!!
I could only find beef gelatine in the uk so could i use that instead?
Hi Sharon, I think that should work.
I was very excited to find this recipe because Velveeta is not available here and I missed it. We tried the recipe and it turned out beautiful and tasted great cold but when we tried melting it the cheese turned ino a watery mess. Any suggestions?
any advice I made it per the instructions but it never melted in our mac and cheese it just kept clumping together…yucky….
I really want to figure it out cause I do Love Velveeta and this recipe.
Thanks
Don’t use pre shredded cheese that comes in a a bag. It has an anti caking agent added to it that causes it to do that.
Thank you so much i’ve been looking for a substitute in adelaide Australia and i’m out in the country so Michelle your a legend in my family ?
Thank you so much for this. I’m allergic to bovine dairy, so I have to use goat’s or sheep’s milk cheeses instead. Goat’s milk cheddar is nice and all but I was really missing the super creamy smooth mac & cheese I had as a kid, and real cheddar just does NOT melt like that. I can’t wait to try this stuff with some goat cheddar and powdered goat’s milk!
So excited about this! I have wanted to try it for ages and finally did. Before congealing it tasted great, like velveeta, but not as salty. Is setting in the fridge now and can’t wait to use it for a broccoli rice casserole and queso! Living in a country that doesn’t sell velveeta, I am so excited for this recipe!!! thank you!!!
Looks and tastes like real velveeta, smooth, creamy, and not too salty. Until you heat it up and it turns into a gelatinous ball of cheesy “gum” curds that seperate out from a puddle of liquid. This recipe can not be used in any recipe’s like velveeta can.
Has anyone tried to make several blocks ahead of time and freeze them? Is this a freezable product?
Thanks,
EG
This did not work well for me. I used it in a crock pot recipe from this site to make Spicy Beef Queso and the cheese was very stringy, not creamy like Velveeta. Bummer. Wish I’d just used the real thing.
same here, when heated it became grainy and sand like, separated cheese, it was horrible
Hi Michelle, Can you tell me if i can use this for Mac and Cheese? I want to make it today for tomorrow if it is possible?
Can this be used for Mac and Cheese or not?
Hi Dorthy, Yes, you can use this for mac and cheese.
I have made this twice now and both times it comes out fine and makes great grilled cheeses sandwiches but whenever I try to melt it (like for mac n cheese) it turns into a gloppy, stringy mess. Any ideas on how to melt it and get Velveetta type texture?? I tried melting it in the milk and butter which worked great, but as soon as I added the hot noodles it clumped up again :(
hi.. just wanted to let you know I think another site has taken your photos and recipe and is posting them as their own… here’s the link http://www.cookin-at-home.com/2015/05/homemade-velveeta-cheese.html
I saw it on Fb… looks suspicious ;o)
Hi Emily, Thanks for the heads up :)
This looks so fabulous! Does it freeze well?
Hi Patrick, Believe it or not, I’ve never attempted to freeze cheese! I’m not sure how well this would freeze.
I’ll give it a try and report back!
Do you mahe your own cheddar cheese ? If so how.
Hi Roxanne, I have not tried making my own cheddar cheese.
I have unflavored beef gelatin which tends to have a… beefyish flavor to it. will that work, or does it need to be the knox brand? and 7g = .25oz, still, right?
thanks for your time! this is amazing!
Hi Tibby, If you don’t mind your cheese having a beefyish flavor, then you could use it. If not, then I would go with the Knox unflavored gelatin. And yes, 7 grams = 0.25 ounces.
Hi, Can this recipe be done without the milk powder? Could I use something else? Its expensive around here and I’m looking to cut the overall cost.
HI Crystal, Unfortunately not, the milk powder is an essential ingredient.
Hello,
Thanks, first of all! Can’t wait to try! Wondering tho, will Nutri bullet work as well as a blender? My blender died n I don’t have a food processor!!
Thanks,
Donna Schnaath
Hi Donna, I’m not familiar with the Nutri bullet… I’m not sure how it would do with this recipe, but you could always try!
Wonderful! I use Velveeta as a guilty pleasure ( SALT!!). Now, I can have my Velveeta, and no salt ,preservatives, tons of other chemicals, you get the idea! Thanks!
Hi Michelle,
I made this yesterday for the second time. The first time I used sharp cheddar and generic dry milk. It melted well for the grilled cheeses that I made. Yesterday I made it with mild cheddar and Bob’s Red Mill dry milk(http://www.bobsredmill.com/non-fat-dry-milk-powder.html) and it looked fine, but separated terribly when I microwaved it. Any thoughts?
Hi Rebecca, That’s weird, I’m not sure what would cause that to happen! I used King Arthur Flour dry milk powder, but I don’t think the brand should make a difference.
Yikes it won’t let me edit. Anyway a cup is 8 fluid oz or 240 mL. My brain is mixing up pounds to ounces and Tablespoons in a cup (hence the 16 oz mistake).
Hi there,
Thanks so much for sharing , we can’t
Find this is Singapore either. Please advise how much water is in the 1
Cup? Sorry I’m not too fimiliar with baking measurement .. Thanks in advance!
The 1 cup of water is 8 fluid ounces
Never ever ever ever ever use “cup” as a measurement unless ALL ingredients are measured in cups. The cup is NOT an exact measurement, it’s a method to define proportions of ingredients when all you have is one arbitrary measurement device.
I have a colleague from the US and he was telling me he craved so kind of nachos with a cheese dip but he could not find Velveeta in the Netherlands. As I did not have cheddar I made a mix of goat cheese, mozzarella and some gouda. I was amazed with the texture and used some leftover as a cheesedip. It is now in the fridge but it gives me a bunch of ideas!!! Thank you for sharing
If I am going to use this in a recipe in which I am going to be melting the “velvetta” , do I need to refrigerate it first and then melt it or can I just use it in its already warm melted state?
Hi Marcie, I’ve never tried it before it set up, so I couldn’t say for sure how it would turn out.
I did just that! My yellow velveeta went to the frig to set, but I made a white cheese velveeta which I poured directly into the crock pot with the meat and spices. Worked great!
I was really excited to make this because velveeta is so expensive! I made sure to pure it really well and it looked like velveeta, but when I tried melting it, it remained stringy and gritty if that’s even possible. It looked like all the liquid came out of it and the cheese turned to glop. Did anyone else have this problem or have tips to make it work?
I am going to try this with powdered goat milk, goat milk cheddar cheese, and Great Lakes Gelatine, for my grandchildren. I can’t wait to make them grilled cheese, Cajun Mac and cheese, cheesy potato soup, and other favorites that use Velveeta. Thank you, Cari
I’ve just discovered your blog (not sure where I’ve been). I now live in SE Asia & a friend found a can of Ro-tel tomatoes for 5x the cost of normal. We got very excited when I found this recipe as we were going to have cheese dip. Wasted no time making this. Luckily, I tasted the cheese before opening the tomatoes. Apparently they put sugar in the milk powder because it was extremely sweet cheese. Sigh. Now I’m on the hunt for non-sweetened milk which may prove impossible. Sigh again.
all french citizen Thank You for that receipe as we do not find Velveeta in France. My famous Chile con queso must always wait the way back home of some travellers that went to the US and did not forget to bring some for me !!!
Hi Bachelorette!
Can you please kindly tell me what you used to replace the dry milk powder? I cannot seem to find it here in France. Many thanks!
When i use this recipe can I use it while it is hot or do you have to refridgerate?
Hi LaTrecia, You need to let it set in the refrigerator first before using.
Velveeta cheese loaf is almost a whooping 7.00 a pound at Krogers in Houston Texas.
Thanks for the recipe
I seriously love this! I refuse to buy Velveeta as well, but there’s no denying that creamy texture just makes some dishes. Thoughts on using sharp cheddar? I just hardly even use anything other than sharp, but I’m wondering if it will set up equally since it’s a harder and more aged cheddar….. (then again, maybe using less expensive cheddar for Velveeta would make more sense anyway.)
Hi Christina, I think sharp cheddar would work just fine!
Hi, like to check the gelatin used is those for making jello? Should it be in powder form or sheet? Thanks.
Hi Michelle, I’ve only used it in powder form, never sheets.
I made it using pepper jack cheese! Very tasty on burgers! So many endless possibilities! Thanks for the recipe!
This looks so good, and when I made it, it seemed to turn out fine. It firmed up just like velveeta, but with tiny chunks still of cheddar. I made it from a block of mild cheddar cheese. However, when I tried to melt it in the microwave, it broke down into stringy chunks. What went wrong?
Hi Christine, If it still had tiny chunks of cheddar, it may not have been processed well enough. Not sure about the stringy chunks – we’ve used this on grilled cheese sandwiches and in dips, and didn’t have that happen.
This is jello fake cheese. Why would you take cheese and then turn it into something gross? This is terrible.
What is “fake jello cheese”? Never heard of that. Apparently you don’t like Velveeta and that’s ok – to each his own. I’m assuming you didn’t try to make it so I’m not sure how you know it’s gross. In future, if you don’t have something nice to say, maybe you shouldn’t say anything at all. Just a thought…
I gotta give this a try. Especially after I picked up Velbeeta today to buy & couldn’t pronounce most of the ingredients.
I chopped jalapeños in it! Effn awesome! So much cheaper too!
Um, I’m not American and I’m looking at a recipe for cheese that needs gelatine… What on earth is this Velveeta??
Velveeta is a block of cheese product that can be sliced or cubed and melts into this creamy, salty, tangy cheese sauce that is great for grilled cheese sandwiches, cheese dip, Mac n cheese etc.
It is definelty an American thing. It is a version of “American Cheese” but can’t be legally called cheese, so it’s called a cheese product. It is very soft, but can be sliced and it is used for grilled cheese sandwiches, sauces and yes, Nachos! It melts like nothing else and because it is so popular, it has risen in price. When I lived in Norway, I stuffed my suitcase with the product, because it doesn’t need to be refrigerated until opened and Norway doesn’t allow it because it has artificial colors. So it isn’t the best thing to eat, but it is an indulgence we can’t seem to live without!
This looks great and saves money besides. Velveeta is not cheap in the stores.
Is the milk powder the same thing as the instant powdered milk stuff that you mix with water to make milk, or something different? I’d like to make this and try it in a mac & cheese recipe I have
Hi Debbie, Yes, it’s just dry milk powder that’s usually found in the baking aisle of most supermarkets.
This is awesome, Michelle! I love that you post all kinds of amazing recipes from fancy cakes to classic cookies to diy recipes like this. You’re blog is honestly my favorite and I turn to it for new recipes all the time.
Great recipe…I bought gelatin a while back for American cheese and I never got around to making it. I guess it will now be homemade Velveeta :D,and based what I have read on a Velveeta label, this is a more if not completely preservative free version of it. You are my new kitchen Guru!
“Thanks a bunch Michelle!!!”
Just finished making this. Not too sure about it yet. First thing i would recommend is use a food processor. I used a blender and wished i would have used my processor. Next, i wish the recipe would have said how many tsp/tbs of gelatin instead of oz. I jyst don’t want cheese jello. It is a pretty color tho and looks like Velveeta. Cross my fingers!
This looks so easy o.o I’m definitely making it and I shall be crowned Queen in my house. As soon as we get a new fridge.
Can I hug you right now?! Thanks so much for this recipe!
oh my goodness, I had NO IDEA you could make velveeta. This might be dangerous information to have….. Thanks so much for sharing!
I make almost everything at home from scratch as well. Cheese is one of the last things on the list. I rarely buy Velveeta because of this. I am SO excited to try this, we LOVE cheese and this would be great for so many things. THANK YOU!
This is awesome! I avoid a lot of mac & cheese recipes because I don’t want to eat velveeta too often (WHY does that cheese not need refrigeration in the store for months??), but I will definitely be giving this a try. I especially love that it will keep in the fridge for a month so that I don’t have to use it all up at once.
The Velveeta is definitely in the refrigerated section in my store, near the shredded cheeses. Maybe this is a recent change? I hardly ever buy it, so I’m not sure!
Oh no no, it is definitely in the mac n cheese aisle in my store and not refrigerated, which is why I hardly buy it either – it freaks me out thinking about what kind of preservatives they put in there. I’d much rather make my own from refrigerated no-mystery-ingredients cheddar cheese, thankyouverymuch.
I have never seen Velveeta in the refrigerated section where I live either. Except the individually wrapped slices of Velveeta–like American cheese slices. It does not need refrigeration until it has been opened.
Some stores put it in the refrigerated section (Target) just to keep it with the other cheese products. No, Velveeta does not NEED to be refrigerated before opening. I am grateful for a substitute
Thanks for the easy sounding recipe! Can you add jalapenos or other peppers/chiles to this to make a hot version?
Absolutely!
I feel like I inadvertently made something like homemade velveeta recently. I made nacho cheese dip from scratch but when I refrigerate it, it thickens to a consistency like velveeta where it can be sliced, although not as neatly. I’d love to try this to purposely make homemade velveet haha.
Awesome! Just made this and have it setting up in the fridge. Used soy milk powder and a lactose free cheddar for my husband. Can’t wait to see how it turns out! Thank you for another great recipe!
did you try this with the soy milk powder? was it sucssessful? I am also lactose intollerant! Thanks!
did this turn out okay? my nephew has severe peanut allergies and lived on mac and cheese, now he became lactose intolerant. i have been playing with different cheeses but it never comes the same as with the velveeta. how did it come with the soy powder. i would love to make this for him. right now he lives on plain bagels and pasta salad :(
Late to the party, but…..
I was very allergic to dairy for most of my initial years, so my commiseration for your son — and for you in having to find ways to satisfy those cheese cravings. The thing is, if his allergy is actually to lactose, remember that aged cheeses typically contain little or no lactose (so little the amount can’t be measured). Unless he has an epi-pen type allergy — as in, an actual anaphylactic reaction to lactose — he can probably tolerate aged cheeses. Here’s the basic info: The whey, the liquid is the part that contains most of the lactose. The less whey (liquid) in the cheese, the less the lactose. Then, as the cheese ages, the lactose that’s left gradually turns into lactic acid. For your son? See if he’ll accept a combo of aged cheddar, and colby. Or monterey jack, swiss, and cheddar. Add a bit of parmesan or my personal favorite, Romano, for a better bite.
I hate to
say, but there are also cheeses made with fake dairy: Almond “milk” (it contains rice), rice “milk,” yogurt (supposedly melts better), and soy (yuk). So you do have some options to try. Good luck to you both!
LOVE THIS! Okay I need to try.
Is there a substitute for the gelatin for vegetarians?
Thanks!
Hi Holly, I am not aware of one; the gelatin is what help to firm up the cheese.
Agar agar might work!
I tried the agar powder and it worked! i used 3 teaspoons for this recipe.
Thanks. My son is a vegetarian and I wondered if it would work with agar agar.
WOW…this looks great. I’m already thinking of trying alternative cheeses (after I try the original suggestion). Pepper Jack for the kick of it, maybe a mozzarella blend for easy cheesy italian dishes, omg….my brain hurts now! :p Thanks for sharing!!!
Brilliant!
Can I use low fat cheese, say 2%, to do this recipe?
Hi Melissa, Yes, I think that would be fine, but do not use pre shredded cheese.
WOW! I never dreamed I could make my own Velveeta! This is amazing. I’m suddenly craving some mac and cheese. :) Pinning!!
You said that you can use the non fat powdered milk is this velveeta recipe, so can you use it also to make your american cheese.
Hi Judy, That recipe is a little different and America’s Test Kitchen specifically states that you can’t use nonfat dry milk powder.
I’m assuming you can’t use the already shredded cheddar you can buy ,but that you have to shred the cheddar? If so, is the 16oz pre-shredded weight?
Hi Lynne, I would not use pre shredded cheddar, as it is coated with a caking agent to prevent clumping, which hinders how well it melts. Yes, 16 ounces is pre-shredded, although it should weigh the same after since you’re not changing it in any way!
If you shred 16 oz of cheese, it will still weigh 16 oz.
I have a 5 year old. 16 ounces of solid cheese is actually 14 ounces that get into the food. Shredding it, that turns into 10 ounces in the food, some on the floor, and some that is mysteriously gone.
I’m super impressed with the sounds of this recipe and how easy it looks to make our own ‘velveeta’. I’m definitely going to be trying this soon!!! Thank you so much for posting such wonderful recipes :)
Thanks so much for this recipe! We don’t get Velveeta in the UK and I’ve often Googled substitutes and found that there aren’t really any, so I’ll definitely be making your homemade version!
Can’t wait to try it! I substitute a cheese sauce for Velveeta in a Hot Chicken Noodle Casserole that I grew up eating, so this will be great to try. Thank You!
Does it matter that the dry milk powder is non fat? I never found whole milk powder to use to make the American Cheese you posted a while back. So I’m hoping I can use the non fat kind in this recipe!
By the way, please pardon my obsession with phrases, but it’s “toe the line”, not “tow”. Thank you for letting me get that off my chest! :-D
Hi Lori, I used non-fat milk dry milk powder, you don’t need to use whole milk in this recipe. Thanks for the correction :)
Can it be non-instant milk powder?
Hi Michele, I believe it needs to be instant.
Lori, you should watch Anne Curzan’s TED talk on what makes a word/its usage “real” There is no “right” phrase, phrasing and words actually take their cue from how the people in society use them today- regardless of their origins. It’s quite common to see “tow the line” in use in articles and news stories these and that does not mean this is an error – it merely means the accepted usage is changing.
Tow the line? Where will you tow it, and what will be attached to it?
Let’s tow Illiteracy. Let’s tow it to an alternate universe where writers know how to spell.
Yes, it isn’t ‘tow the line’ but then again… who cares? English, like every language, is a living organism that moves and changes with time. Most people write in common vernacular on these posts anyhow, unless you want everyone to always write everything in completely formal English. Things we say today weren’t correct 500 years ago and they probably won’t be correct in another 500 years. Instead of correcting a complete stranger (which is rude and pretentious according to Emily Post and many others), how about we just try not to repeat their egregious errors (if they are indeed so egregious)? ((By the way, egregious is a great example of living language. Today it means shockingly bad but the original meaning was shockingly good)) Instead of pressing someone to speak correctly, why not just move forward and get over yourself? My grammar isn’t perfect, and I’m sure several of you will want to pick apart what I’m saying and correct me as well. Go ahead, just know that I will never see what you write because once I copy this delicious recipe I am never going to revisit this particular post. But do feel free to show off your superior intellect and wit. I’m sure everyone is waiting with bated breath on your next correction.
Awesome, Katie!
Grammar is important.
Katie,
I agree, it’s not that important, but can’t help notice the Irony of you having the need to correct Michele M while she corrects the author Michelle. LOL
Good point, Kathy! We shouldn’t get hung up on people using the write words. It’s always better to except the use of any word at all so that nobody feels bad about getting something wrong, and really, who needs to learn anything anyway? Let’s all just pancake whatever beach we dogfood.
Minyassa:
OMG…ROTFLMAO!!! Love it!!
Who knew there were so many linguistics majors interested in Velvetta? ;)
I can’t tell if you’re being ironic spelling Velveeta wrong or not. :)
In any case, the OP was rather polite in her correction and I appreciated it. I was never sure and I’m always glad to know the right spelling, pronunciation or usage of a word or phrase. In this age where nobody knows whether to say their, there or they’re, it should matter. Knowledge is good!
Knowledge is better than good – it’s essential! Why people take offense when someone wants to help them have more knowledge…is totally beyond me.
You are quite correct. I DO care about spelling and grammar and it is refreshing to see someone else who does too.
Simple oversight (or lack of knowledge). The correct usage is “toe the line”. Example (think ‘military’ for a good mental visual) —> ” SEE THIS? :::pointing to line on the ground or floor::: THIS IS THE LINE – YOU WILL NOT CROSS IT! Get your toes on the line and stay there!” <— Hence, "toe the line" typically means to first have a solid rule, then admonishing others/self not to cross it or deviate from it.
I’m wondering about a provolone since I have that right now.
Thanks for trying this recipe out for us!
Thanks for sharing. I am going to make this soon and keep
it in the fridge. With ThAnksgiving coming, it will come in handy for my broccoli casserole and Mac n cheese for my son and his buddy from college.
Wow. I can never feel good buying Velveeta, so this is a great alternative! Queso dip, here I come!
Amazing Michelle…. What haven’t you made? You make Everything!
I needed to know this recipe. We love cheesy dishes at home, but I personally dislike Velveeta because of its saltiness. Thanks for sharing this.
It sounds as if this would avoid the excessive saltiness of Velveeta.
Awesome! I will make this tomorrow! Love the homemade cheese so much better than the processed stuff. Super yum! Can’t wait to make some awesome queso with it! Thanks for sharing!