DIY Velveeta Cheese

DIY Velveeta Cheese

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!

homemade Velveeta cheese

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.

DIY Velveeta Cheese

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!

DIY Velveeta Cheese

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!

DIY Velveeta Cheese

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.

15 responses to “DIY Velveeta Cheese

  1. I always had a secret love for Velveeta cheese as a kid but as an adult, wasn’t fond of all the crappy ingredients in it. This is brilliant – so curious to try it out!!

  2. holy cow wow Julie, I am so flattered by all your kind words! I am virtually blushing from all those compliments 🙂 Thanks for taking the time to scout around my blog, and I love what you chose to make! I love the creamy smooth cheesy goodness of Velveeta but when my organic daughter refused to eat it in anything, I found this recipe! I can’t wait to spend some time here with you, I already spotted the Parmesan Pistachio Kale Chips that are calling my name! Thanks so much for the SRC love! We are in for some cold rain today, but no snow thank goodness~stay safe and cozy!

  3. i’ve always wanted to make homemade velveeta too! it was my staple in college. haha 🙂

  4. Who knew you could make your own Velveeta cheese! My daughter wanted me to buy a block of it at the store last weekend (not sure why), but now that I can make it myself…that’s even better. Pinning this!

  5. I’ve seen recipes for homemade velveeta cheese recently and I was intrigued. I’m really interested in making queso dip without all the processed cheese food. Great SRC post

    • Texan New Yorker

      Thanks Stephanie! Unfortunately it doesn’t work for queso, only sandwiches. :/ I do have a queso recipe that is completely from scratch and perfectly smooth, I’ll have to blog it soon.

  6. Also, it appears that you put the wrong link-up in your post. It seems to be the linkup from last month

  7. How fun to be able to make a creamy melting cheese without all the preservatives and additives. This is going to be great in so many meals. Fantastic choice for the SRC!

  8. I LOVE making my own cheese, although I make a mock version that is dairy free. Your’s looks delicious, and yay for being chemical free.

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