Homemade Velveeta Cheese Recipe! So Tasty!

The other day I found this on Pinterest…. Homemade frickin’ Velveeta cheese. I really love cheese…. It’s pretty much a necessity in my life. I had to make this IMMEDIATELY! I mean, yeah: cheddar cheese is almost the same thing… but there’s something magical about Velveeta. Unlike cheese, it doesn’t turn into greasy mess when you melt it. It’s just creamy cheesy goodness. Toss in some tomatoes or beans into this cheese and you have an amazing dip.

We went ahead with a grilled cheese sandwich for our first Homemade Velveeta Cheese experiment. The result: delicious. We did just plain cheese for our kiddo and added spinach and bacon for us. PLUS, tomato soup. So yummy. This pinterest find is a WIN.

I researched about 5 different recipes and decided this was the recipe for me (I only adjusted the salt and types of cheese amounts). I hope you check it out (unless you hate cheese, then don’t… ha):

Homemade Velveeta Cheese

Recipe adapted from, America’s Test Kitchen via The taste Tester

1 Tablespoon water

1 1/2 teaspoons powdered gelatin (unflavored)

1 cup colby jack cheese, grated*

1/2 cup sharp cheddar cheese, grated*

1 Tablespoon non-fat or whole dry milk powder

1/2 teaspoon salt

1/8 teaspoon cream of tartar

1/2 cup + 2 tablespoons whole milk

Directions: 

– Line a small pan with plastic wrap (with the wrap hanging over the edge). The recipe called for a 5 x 4 bread pan, but I used a 5 x 9 x 1 inch high pan. Worked fine.

– Place the 1 Tablespoon of water in a small bowl and sprinkle the gelatin on top. Let sit for 5 minutes.

– Pulse your grated cheese, dried milk, salt, and cream of tartar in a food processor (about 5 times).

– Bring the milk to a boil over medium heat (it starts to boil pretty quick). When it reaches a boil, remove it from the heat and stir in the gelatin until it dissolves.

– Pour the milk mixture into a liquid measuring cup. With your food processor running add the milk into the cheese mixture. Blend until the mixture is combine and velvety smooth.

– Immediately pour the cheese mixture into your prepared pan. Chill in a fridge for 3 hours or overnight.

This is delicious. I mean… yeah, it’s cheese… BUT, it’s just like Velveeta cheese. There’s something different about Velveeta. It’s creamy and fantastic. This is a wonderful substitute. Let me know if you try it! It’s so good. I mean: cheese. Also…. try and take photos of a grilled cheese sandwich while your kiddo is watching… it’s almost impossible, “Mama, I’m Soooooooo starving hungry.” Ha!

– Chelsey