Homemade Velveeta
This homemade Velveeta has the same signature silky melt that makes it perfect for queso, mac and cheese, casseroles, and creamy cheese sauces. The difference is that this version skips the preservatives and artificial ingredients while still giving you that nostalgic, ultra-creamy texture everyone loves.
Ingredients
- 2 pounds sharp cheddar cheese shredded
- 4 cups whole milk
- 4 teaspoons beef gelatin
Instructions
- Line loaf pans or molds of choosing with plastic wrap, making sure there is enough plastic wrap to fold over the top of the Velveeta. For this recipe, I used two loaf pans. Set aside.
- In a saucepan, warm milk on the stove until just starting to simmer. Do not boil.
- Place warm milk, gelatin and half of the shredded cheese into a blender.
- Blend for 30 seconds to a minute until smooth.
- Add the remaining cheese.
- Blend again until smooth.
- Pour mixture into the molds.
- Cover with the plastic wrap so all the cheese is covered well.
- Place in the fridge to set for about 5-6 hours or overnight.
- Remove from fridge, and divide up as desired. You can then vacuum seal or individually wrap each piece in plastic wrap followed by placing in a freezer safe bag.
- To use, completely unthaw first. Will last in the freezer up to 6 months.