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
Make your own Velveeta cheese at home in less than 10 minutes!
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.
Nutritional values are based on one ounce
Saturated fat: 4g
Vitamin A: 250%
Vitamin C: 0.2%
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!