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There seems to be a Velveeta® shortage in the Eastern United States. Now I am not sure how that can be since this stuff can last on a shelf longer than anything I know. Maybe that is because it contains the following: Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), and cheese culture. Do y’all know what those things all are? Me either.
INTERESTING FACTS:
In the 1980s, Velveeta used the advertising jingle, “Colby, Swiss and Cheddar, blended all together” in its US television commercials to explain its taste and texture, because at that time cheese was used in the formula.
In 2002, the FDA issued a Warning Letter to Kraft that Velveeta was being sold with packaging that described it as a “Pasteurized Process Cheese Spread”,which the FDA claimed was misbranded because the product declared milk protein concentrate (MPC) in its ingredients listing. Velveeta is now sold in the US as a “Pasteurized Prepared Cheese Product”, a term for which the FDA does not maintain a standard of identity, and which therefore may contain MPC
So here is your way of making your own home made Velveeta®. Besides being as easy as can be, it is filled with only 4 ingredients. All of which you will know. So give it a try and I bet you’ll never buy that yellow box again.
Ingredients
- 1 cup of boiling water
- 6 Tablespoons of milk powder
- 1/3 lb cheddar cheese, grated
- 1/3 lb colby cheese, grated
- 1/3 lb swiss cheese, grated
- 1.5 tsp gelatin (like Knox® Unflavored Gelatin)
Instructions
- Prepare a “loaf box” by lining a small box with plastic wrap (try cutting the bottom off a cereal box to make a loaf size container)
- Combine boiling water, milk powder and gelatin in the blender
- Blend 15 seconds
- Add the shredded cheese and blend until smooth (about 3-5 minutes)
- Pour into your “loaf box”
- Cover and refrigerate overnight before slicing
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OMG, this is amazing…never have to buy it again
what flavor gelatin how in the world can we make this with out knowing that last ingrident
If you re-read the recipe, it says Knox UNFLAVORED gelatin
Strawberry 😉
Pretty sure it would be unflavored gelatin Kandi.
By my rough figures, the ingredients for this cost twice as much as Velveeta. Am I wrong?
If I melt velveeta into soup when it is finished cooking, could I just dump these in the pan without putting them in the blender?
I’m not doing it to save cost but to save on nasty ingredients
Whitney. That wouldnot work
Okay. Too bad. It sounds so much healthier though. Could I skip the “refrigerate overnight” part? I love short cuts 🙂
yes you could
Probably no more expensive than Velveeta if you purchase cheese from a discount grocer such as Aldi’s or Save-A-Lot.
That sounds wonderful! I will try it this week! Thank you!
???What flavored gelatin??? LMBO!!!!! That’s rich!!!
It is unflavored gelatin
Why would I make fake cheese when I have a pound of real cheese…..
Thank you Greg 🙂
expensive, did not blend at all in blender, not the mild taste of Velveeta.
I’ve made this many times and it turns out just as velveeta
I would say this is more about knowing the ingredients and what you are consuming than how much it cost to make it.
we dont have cheddar cheese here in italy where i am can u use something else love velvetta cheese but can’t buy it here either
Roma, you could most certainly use Friulano
The old television jingle by Velveeta used to say, “colby, swiss, and cheddar, blended all together…”
What about the colby?
You can most certainly substitute the colby for one of the other cheeses, or even use 1/3 cup of each.
To go buy the ingredients would be a little more than Velveeta itself for the first time but the milk powder and Knox Gelatin would make more than one recipe. Just store in a sealed container and you’re good to go. I know I am gonna try it. We all need to get away from all these additives they add to our food.
I hope you like how it turns out Marlene
Why powdered milk? Can’t we use whole milk or cream? I don’t really want to buy powdered milk just to try this recipe.
Could you use this in recipes just like store bought Velveeta?? I have to try this! I love the idea of knowing what is in my food!! Thank you!
this sounds so wonderful, I am going to try it as soon as I can, thanks .
I see a homemade salsa in my near future. I love mixing Rotel diced tomatoes and velveeta cheese…
Let me know how it turns out Eileen.
Might be expensive to make, but that’s what Velveeta is going to do, because if there’s a shortage, it jacks up the price anyway!
I never buy velvet a. I just use the kraft slices in place of it. Works fine. How does the homemade stuff do if you heat it up for dip? Or Mac n cheese?
It works great in both Nancy
For Kandi and anyone else who has not read the recipe thoroughly, it does specify Knox unflavored gelatin. This is not “Jello” it is a specific product for adding to foods to either gel a liquid such as an aspic or consommee, or even in home made ice cream. Adds no flavor. Sounds like a fun project. Except for the fresh cheeses, Knox gelatin and powedered milk are pantry staples for cooks.
[quote]Besides being as easy as can be, it is filled with only 4 ingredients. All of which you will know. So give it a try and I bet you’ll never buy that yellow box again.
Ingredients
1) 1 cup of boiling water
2) 6 Tablespoons of milk powder
3) 1/2 lb cheddar cheese, grated
4) 1/2 lb swiss cheese, grated
5) 1.5 tsp gelatin (like Knox® Unflavored Gelatin)[/quote]
There are three types of people in the world.
1) that can do math.
2) that can’t do math.
Great recipe, it works well as a prefered cheese mix for family get together, food dips!
Chris, I was counting the cheese’s as one. You care correct in that there are 5 individual listed.
Actually someone left OK ur the Colby cheese so that would be six (6). Some people can’t read t OK good too. But in the end it’s all good cuz we CAN get by with a little help from my friends!
Would you have to let this set up overnight if you are using as a dip, which you’d.immediately melt?
Jessie, you probably could use immediately but you wouldn’t need the gelatin if you used it right after making because it would not need to set up.
Terry,it’s not fake…you use, Cheddar and Swiss Cheese in recipe ..then when this recipe is done you then have Velveeta Cheese…
This has to be one of the stupidest things I have ever seen. You take a pound of cheese and then make something gross out of it.
I have an idea. Grate your cheese and eat it.
Want dip? melt some butter, add in flour, add in milk, add in your grated cheese. You can also pour it over macaroni and then you have macaroni and cheese.
Amazing, cheese. No need to make it gross by adding gelatin.
Do you have a recipe box that i can save my recipe in it save to.
No I don’t. I am sorry. It is something I will look into adding though
It is only 4 clear ingredients but I cannot get past the ingredients in gelatin :/
I do not have a blender. Will a food processor work as well?
Yes it should
How funny that there are some that are getting hung up on putting knox gelitin in cheese.
Its a tastless thickening agent for jellos, candy and such.
No different than other thickening agents. Sigh
i know exactly what those chemicals are!”Milk, water, milkfat, whey, milk protein concentrate, whey protein concentrate, sodium phosphate; contains less than 2% of: salt, calcium phosphate, lactic acid, sorbic acid as a preservative, sodium alginate, sodium citrate, enzymes, apocarotenal (color), annatto (color), and cheese culture. Do y’all know what those things all are? Me either.”
milk comes from cows, it’s the stuff at the bottom when you let the cream seperate out of the whole product. water is straightforward. milkfat is another technical term for the fat that they take out when they make “skim milk” it’s been boiled. whey is the protein stuff left over after making cheese, you can dehydrate it to make a protein mix that’s good for athletes. sodium phosphate is a salt that keeps you from getting constipated when you eat their cheese. milk protein concentrate and whey protein concentrate are what you get when you boil down milk and whey till they are powdery. salt is the same as table salt it has a chemical composition of sodium and chlorine, before that scares you please note that ALL our consumption salt is this way, organic or not. calcium phosphate is the form that calcium takes in cow milk. lactic acid is an acid that the body’s cells generate in their anaerobic cycles, it’s used as a less efficient form of energy to replace the oxygen in the krebs cycle, it’s present in milk naturally and is a natural by-product of cheese making. sorbic acid is anti microbial, this keeps it from growing mold and fungus for those long shelf lives. sodium alginate is an acidic protein taken from algae it’s used as a solidifying agent like your gelatin. sodium citrate is used to keep the cheese from becoming greasy when melted. enzymes are a fancy word of saying pectin. the color of the mix until now is white so they add apocarotenal which comes from spinach and citrus fruits and annatto which comes from a bean plant in south america. cheese culture is whatever bacteria they decided to inoculate the whole mixture with so that it would turn into cheese.
that’s just a more detailed report of what most cheeses are with a few special ingredients to make it look good and have a longer shelf life. i don’t advocate unnecessary processing but ultimately nothing has changed in the cheese making industry except the scale with which they are doing it and the machines used to do it.
I gave up Velveeta long ago, but want to try this. My adult son, who doesn’t live with us but visits, is vegetarian and doesn’t eat gelatin. Do you think this would work with agar agar, which I’ve never used.
Lee, I dont’ see why it wouldn’t work with Agar. I would love to know if it does work for you if you try it so I can share with others here as well. Please let me know.
Wow! This sounds amazing AND easy!!! Can’t wait to try it
What is the shelf life? Does it need refrigerated? How long does it stay fresh in frig?
This is crazy. All those ingredients. All you need is milk, cheddar powder, citric acid & butter. Amish recipe. Why buy all that cheese & go thru all that orocess. Dumb
This is not even close to what velveeta has in it. Sodium alginate or gelatin are NOT good emulsifiers. If you want smooth cheese, use sodium citrate. THAT is what gives velveeta its melty texture
I wanted to respond to a few of the other comments here…
As to why you would want to make something more expensive, what’s the point, etc. Especially today, studies are showing that store-bought, processed foods are one of the leading causes of cancer, heart disease, alzheimers,etc. The more we make ourselves at home, the better off we are.
To those insulting people wanting to make a “gross” Velveeta copycat instead of just melting “real” cheese or making a plain cheese sauce from cheddar… don’t be a troll and purposfully enter a post for Velveeta to say something mean like that. Velveeta has a unique flavor and texture some people enjoy and this is simply a healthier way to make it.
I have already tried a diffetent version using just cheddar and was floored at how easy it was and identical the texture is. Flavor wasn’t the same as I used sharp, so looking forward to trying the 3 cheese combo.