You might have wondered what in the world is Velveeta cheese, while I can fully solve this mystery, I can show you how to make cheese just like it. Smooth and creamy this cheese can’t be beat when it comes to its melting ability.
I know what you are thinking, why in the world would you want to make Velveeta cheese? I honestly find it a great cheese for certain recipes. Honestly, would Rotel dip be as good without it? I think that answer is resoundingly no. I think it makes a delicious grilled cheese sandwich. You might wonder why I would duplicate something that feels the need to call itself both “cheese” and “food” on the package. I just wanted to see if you could make it at home, and do a better job.
So how this basically works is that you grate a couple of types of cheeses together, by using Colby cheese you get a beautiful shade of orange that is familiar. By adding Parmesan cheese you need a sharper flavor. The dry milk powder adds a nice intensity to the milky flavor we love as cheese. We blend together heated milk and gelatin to give these cheese something to melt into. This warm mixture is then poured into a loaf pan and in a couple of hours you get a wonderful loaf of smooth creamy cheese.
The taste isn’t exactly the same, but it is a good try, the texture is there, and it melts perfectly. So you want to make it through the possible Velveeta cheese shortage of 2014, want to impress your friends when you whip up a batch of Rotel dip this recipe will do nicely.
Want to try out some recipes using Velveeta Cheese?
Quick and Easy Broccoli Rice Casserole
Rotel Cream Cheese Dip
How to make Velveeta Cheese
- 1 teaspoon gelatin
- 1 tablespoon water
- 12 ounces Colby cheese
- 2 ounces Parmesan cheese
- 1/4 teaspoon paprika
- 2 tablespoons dry milk powder
- 2/3 cup milk
- Prepare gelatin by sprinkling gelatin over water in a small dish. The gelatin will set up in a couple of minutes. Grate 12 ounces Colby cheese. In either a heavy-duty mixer or food processor add the grated Colby cheese, grated Parmesan cheese, paprika, and dry milk powder.
- Heat 2/3 cup of milk until just below a scald add gelatin to milk and whisk gelatin in until it has dissolved completely. Pour warm milk into either a heavy-duty mixer or food processor. Process cheese until smooth. Line a small loaf pan with plastic wrap. Pour cheese into loaf pan. Cover the top with plastic wrap. Place cheese in the refrigerator and allow to gel. It will take about 3 hours for the cheese to set up.
- This makes 1 one pound loaf of cheese. Please note, in the video I left out the paprika, I suggest you add it. When setting up for the shoot I simply forgot the paprika.
How long will the cheese keep in the refrigerator?
Two or three weeks. This cheese will mold.
I just use Daiya cheddar, so lovely! (And dairy free!)
Did you make this recipe with that type of cheese?
I want to thank you for this “clean” Recipe. I have had Migranes for many years and can’t eat any processed, in a box or Deli foods because they can triger them. This Recipe for “Velveeta” will be a great addition for me. Also my son’s will not eat anything processed, they are both in Track and very health minded. I hope to build my own loaf this evening:) Thank You again JoannLee
Thank you. I did see it clarified further down in the directions, but have no clue how to delete a posted message. Thank you for this FABULOUS & FUN site! Have a great week. Be well and be SO GOOD to yourself!
No problem 😉 Thank you for pointing out my error!
Just a quick note for those with food allergies – I have tried the Daiya Cheddar Wedge and, to me, it tastes just like Velveeta. I have wondered about using that to “expand” it into a bigger Velveeta.
Great idea. Will try.
2/3 What milk? Cups?
Yes, 2/3 cup milk
Has anyone actually tried this?
My husband loves Velveeta but I sneak the store brand into the one Velveeta box I’ve held onto…geez hope he never looks at the expiration date on the box! I’ll be making this soon. PS: My BFF has friends in France who beg her to bring Velveeta when she visits, because there is no equivalent there and nothing melts like it. How about trying to get a suitcase packed with Velveeta past an airport screener?
I know I shouldn’t come here when hungry, but now I’m here and craving your velveeta cheese 🙂
this is one recipe i will make .i love velveeta cheese. thank you. i have an idea for someone who doesn have a small loaf pan. after using a box of velveeta place foil in empty box to line,leaving some foil hang over the box enough to wrap the cheese up once it is set. thats what i will do as i am one of those who doesn’t have a small loaf pan, lol.