Homemade Velveeta

If you love the creamy consistency of Velveeta for your dips, macaroni and cheese, or grilled cheese but don’t want to give your family “Pasteurized Prepared Cheese Product,” make this homemade version with ingredients you can pronounce!

What you need:

Velveeta

Ingredients

• 6 T. dry milk powder
• 1/4 oz. packet of dry unflavored gelatin
• 1 c. boiling water
• 16 oz. shredded cheddar cheese (I prefer sharp cheddar)

Equipment

• food processor
• small saucepan to boil the water
• plastic wrap
• 1 standard loaf pan or 2 mini loaf pans

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Velveeta

Velveeta

Velveeta

Velveeta

Velveeta

Velveeta

Velveeta

Velveeta

Velveeta

Time: 15 minutes prep, 2-3 hours chill

Freezeable: Yes, in a tightly sealed container.

Serves: Makes 1 lb. of smooth cheese to use in a recipe or slice for sandwiches.

Multiplying the recipe: If you need multiple batches, do them individually so that you can properly mix the cheese smoothly.

Homemade Velveeta:

Boil the water. Line a loaf pan with plastic wrap.

Pulse the dry milk powder and gelatin in the food processor just to combine. Pour the boiling water in and then immediately add the shredded cheese. Turn on food processor and mix until very smooth. Pour mixture into prepared loaf pan. Refrigerate until set for slicing, or use right away if using it for a dip or macaroni and cheese.

Velveeta