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!
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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!
I’m so glad to find a good, healthy substitute for Velveeta to use in a recipe I’ve used for years for spaghetti sauce. I followed the directions as written, used pre shredded cheese and it turned out great! After reading other comments I can thankfully say that I didn’t experience any problems. I have a lot left over and am hoping it is freezable. Has anyone tested it out in the freezer?
One packet of gelatin is 1/4 oz, at least if every kind I have here
Fix your recipe. It’s a packet, 1.25 ounces, of unflavored gelatin. Not a 1/4 ,ounce.
Texture is nearly identical as national brand, and the taste is so, so close. I’d advise half sharp cheddar, half mild (8 ounces each) for a bit bolder cheese flavor. Easy and tasty. Well done.
This recipe is fair but didn’t pass the test with my grandson. I’ve used it for mac & cheese and he said it didn’t taste like the regular Velveeta lol. I think it tastes too much like cheddar cheese and also the consistency is off. I’m going to keep searching maybe for a milder cheese and tweek for better consistency.
What if you use Buttermilk powder? Do you think that you would get the same results but with a different flavor?
Turned out amazing.. I did add some butter r and little milk and salt/ pepper
Whatever you do DO NOT USE pre-shredded cheese in this recipe, buy block cheese and shred it, if you want it to taste more like Velvetta us a blend of Colby, Swiss and Cheddar. That is what Velvetta is made of. If you want that tartness add Sodium Citrate or Citric Acid just a bit maybe a 1/4 tsp will do it
My husband and I made this for his famous baked Mac n cheese dish. In the past we used, the Velvetta brand, store brand, the free cheese, then this. No one could tell the difference. This is one of the things I suggested to add to his recipe along with cooked bacon bits. No complaints and always asked to please bring.
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.
Did you use pre
shredded cheese? That would cause problems.
The preservative in the
store bought shredded
doesn’t melt the same.
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
No, because regular milk adds more liquid to it, creating thickening issue’s, so it wouldn’t thicken to the appropriate texture needed for a velvetta consistency.
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.