Homemade Velveeta Cheese

I am slowly replacing many processed items that fill my cabinets and fridge.  My cabinets are emptying out of the many boxes of convienence  foods that were once a staple at our table.

I used the last of our velveeta 3 weeks ago.  Velveeta was always around in this house.  One of my favorites is velveeta and rotel…yummmm.  Velveeta was also the key ingredient in the mac and cheese that I made for the kids.  I have been attempting many different versions of mac and cheese.  I love noodles and I love cheese so I loved all of the recipes.   The kids not so much.  Once velveeta left our kitchen my kids were certainly not pleased.  I decided to take on the task of making our own Velveeta.  I found a recipe and off I went!

Here is what you need:

8 oz Cheddar cheese, grated
1/2 cup almost boiling water
3 tablespoons of instant dry milk
1/2 tsp. unflavored gelatin

Here is what you do:

Ava with our ingredients!

Line a bowl or dish with foil (you could use plastic wrap as well), enough to also cover the top of the dish when filled.  Set aside.

To a blender, add the hot water, instant milk, and gelatin.  Mix until the gelatin has dissolved. Next, add the grated Cheddar cheese and blend until it is a liquid.

Pour into the prepared loaf pan. Cover with the plastic wrap and chill overnight before you take it out of the mold.

After chilling all night...Voila! Veltvetta

I bought the cheese on BOGO so the cost of the cheese really isn’t any more than Velvetta…it may even be less.  And it did pass the taste test performed by my kids.

 If you would like to see more of my recipes please click here.


13 thoughts on “Homemade Velveeta Cheese

    • Cheryl says:

      Imade it and it got all stringy when i put in the pasta. didnt have much flavor, I used a bag of shredded mild cheddar.

  1. Naomi says:

    Amazing! Does it melt all smooth and gooey like real Velveeta? I too, don’t like to use processed foods, and my hubby has food allergies – which means I read labels like a maniac and make most things myself. I ALWAYS skip over recipes that call for Velveeta. Let me know how it holds up to the melting!

    • Angela says:

      Naomi, it melts a little different…not quite as ‘creamy’ as the processed alternative but my kids have gotten used to it. I have also used it as a replacement in recipes and they turn out fine. Good luck and thank you for stopping by 🙂

  2. Sandi says:

    Thank you so much for sharing this fantastic recipe! I was asked to bring my well loved broccoli dish for Thanksgiving dinner, its an old recipe that calls for Velveeta which I didnt want to use seeing that I have changed my way of cooking the last few years staying away from processed foods. I found your recipe and was so thrilled, made it and the casserole turned out even better than the original one! Thank you again!

    • Angela says:

      Yay Sandi, I am so glad that it worked out for you! The kids really enjoy making replacements for processed foods that they used to eat…they feel like scientist 😉

    • Angela says:

      Hi Kelley! I would say that it is good for a week or so, the same as any old cheese but not as long as processed cheese. I store mine in a sealed glass Pyrex dish in the refrigerator. Thank you for stopping by 🙂

  3. Tara says:

    I was wanting to make this while the kids were at school and didn’t realize that by block of cheese was still in the freezer. I just popped it tin the mirowave to defrost it and opps, I melted it. so I thought well we’ll see what happens fo I through it in the blender with everything else and it was just fine!

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge