Making DIY Velveeta allows you to use your favorite cheese blend. Growing up we always had Velveeta cheese in our house. I wasn’t a fan of the cheese, my older sibling ate it by the slice. To this day you’ll find Velveeta in the refrigerator of my childhood home. Oddly enough, I had the urge for queso as it was made in the past. After I made it I realized that fantasy is better than the truth, the queso was rather blah.
I didn’t know that instead of purchasing the chemical filled highly processed cheese, you can make your own! The technique is simple:
- Serving size: 1 oz
- Calories: 7.5
- Fat: .6 g
- Saturated fat: .5 g
- Carbohydrates: 0
- Sugar: 0
- Sodium: 12mg
- Protein: .75
- Cholesterol: 2 mg
- 1 cup Boiling Water
- ¼ ounce Powdered Unflavored Gelatin Packet
- 6 tablespoons Powdered Milk
- 1 pound Shredded Cheese (we suggest a blend of Colby Jack; Cheddar and Swiss)
- Blend ¼ packet powdered gelatin with powdered milk in a blender and mix until combined
- Add 1 Cup of boiling water and puree until smooth
- Immediately add the cheese to the blender and puree until completely smooth scraping down the sides of the blender with a rubber spatula.
- Transfer cheese mixture to prepared mold lined with plastic wrap, and cover.
- Chill in the refrigerator 12 hours or overnight to fully set.
That’s it, easy peasy homemade Velveeta cheese. The recipe will keep for a month in the fridge, according to it’s originator Iron Chef Michael Symon.