Welcome to the most fun day ever – yep, it’s Secret Recipe Club Reveal Day! This month I was assigned The Painted Apron, a fun and creative blog written by the beautiful Jenna Meon. Jenna is not only a great cook and baker, she’s an artist too, and owns her own business designing hand-painted glassware! After moving around a bit, Jenna and her husband settled in Birmingham, AL where they live when they’re not relaxing at their beach house in Orange Beach, AL. It’s 3 degree Fahrenheit where I’m sitting. I’m not jealous of you Jenna, not at all, lol!
Family is very important to her, having two grown children, three grandchildren and one grand-dog. Jenna embodies everything we all love about Southern hospitality; her warm, sweet spirit shines through in every recipe.
I had a tough time deciding, but she features a recipe I’ve been dying to try anyways, so that made my decision for me: homemade Velveeta cheese that you make from scratch!! Yes, this is the coolest thing ever! You get all the meltiness of that processed cheese product we all secretly love without any nasty chemicals, and there’s a ton of real cheese in there! The texture is exactly like the store-bought version, but made from scratch! Win-win!
Oh, and it’s really easy to throw together too. Thank you so much for featuring this great recipe on your site, Jenna! I so enjoyed reading through your recipes this month!
UPDATE: This homemade cheese product only works on sandwiches, as far as I can tell. It does NOT work in a queso or cheese dip. For some reason, prolonged exposure to heat causes the elements to separate. Sorry. :/
Source: The Painted Apron
1 tbs water
1 1/2 tsp gelatin powder
1/2 cup plus 2 tbs whole milk
12 oz Colby Jack Cheese, grated
1 tbs milk powder
1 tsp salt
1/2 tsp cream of tartar
Line a 9×13″ loaf pan with enough plastic wrap to over hang down the sides 3 inches. You will use this overhang to cover the finished cheese.
Combine the water and gelatin in a small dish and set aside. Heat the milk in a small sauce pan over medium heat and bring it to a simmer. Meanwhile place the grated cheese in the food processor bowl and add milk powder, salt and cream of tartar. Pulse a few times to distribute. Remove milk from heat and put it in a pourable measuring cup. With the machine running, pour the milk into the feed tube. Once the milk is incorporated add the gelatin mixture. Process for 1-2 minutes more until cheese is smooth. Use a spatula to scrape down the sides as needed.
Transfer the cheese into the prepared pan and pack down tightly, forming an even block. Bring excess saran up and over cheese and seal. Refrigerate at least 3 hours before using. Use within 2 weeks.