Copycat Recipe: Homemade Velveeta Cheese



Copycat Recipe

Homemade Velveeta Cheese

velveeta
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Mmmm… Velveeta Cheese!  I love it, especially made into a hot dip!

My husband asked me, “Why would you want to make your own Velveeta Cheese?”.  I can think of a whole list of reasons to make my own Velveeta Cheese….

  1. Velveeta is expensive
  2. It’s super yummy
  3. It’s super easy to make
  4. This recipe has only 4 simple ingredients, all of which I recognize
  5. Not every store carries Velveeta
  6. Because I can

This copycat recipe for Velveeta Cheese is easy to make and tastes awesome!  You can use it in all the same recipes you use the store bought cheese, it works just perfectly!  Just whip out your blender (I actually used my Magic Bullet to make this),  add a few simple ingredients and you’re ready to go!

For my “loaf pan” I actually used the empty box from the fortune cookies in my Valentine’s Sprinkle Fortune Cookie Recipe.  I just cut it in half and lined it with plastic wrap.. it was the perfect size!

Copy Cat Recipe: Homemade Velveeta Cheese

Copy Cat Recipe:  Homemade Velveeta Cheese

Ingredients

  • 1 cup of boiling water
  • 6 Tablespoons of milk powder
  • 1 lb cheddar cheese, grated
  • 1.5 tsp gelatin

Instructions

  1. Prepare a "loaf box" by lining a small box with plastic wrap
  2. Combine 1/2 cup boiling water, 3 tablespoons of milk powder and 3/4 tsp gelatin in the blender
  3. Blend 5 seconds
  4. Add 1/2 of the shredded cheese and blend until smooth (about 3 minutes)
  5. Pour into your "loaf box"
  6. Repeat with remaining ingredients and pour on top of first layer
  7. Cover and refrigerate overnight before slicing

Notes

*Note: I used a small box from some cookies and cut it in half. The dimensions of my box were 8" x 2.5" x 3"h. The size does not have to be exact but keep in mind a wide box will result in a flatter loaf.

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Velveeta Cheese

This Velveeta Cheese recipe was adapted from here.


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Comments

  1. Lisa R says

    wow this is so awesome. you’re right it is expensive. I never even thought of looking up a recipe for a cheese that makes recipes. My son loves when I make macaroni and cheese with velveeta, I also add it to the center of my meatloaf and when we slice it the cheese oozes out. I am definitely saving this recipe

    sibabe64 at ptd dot net

      • KJ Huebner says

        STUFFED MEATLOAF!!! I used broccoli and velveeta. For this recipe you need to use a leaner ground beef, I use half 80/20 and half 93/7 (too much fat and the cheese leaks out).

        Make your meatloaf to your preference, then roll/flatten it out like a jellyroll. Make the width the same as your meatloaf pan, length about twice as wide, but not too thin, don’t want it to get holes from the veggies. Chop up some broccoli, into pieces no bigger than an inch. layer in small florets of broccoli and chopped up “velveeta”. I usually use about a cup of broccoli and 1/2-3/4 cup of cheese, but I’m single and making a smaller loaf. Keep in mind if you overstuff, is going to leak out and be a mess!! (Better too little than too much.)

        Leave a good inch around the edges, a couple inches on the side that will be the end of the roll. When you roll it up, make sure and pinch the ends tight (there is no such thing as too tight, this is what will keep the cheese from leaking out. Put the seam on the bottom and cook normally (about 30/pound, add the weight of the cheese & broccoli).

        You need to let it cool for 20-30 minutes after taking it out of the oven.

  2. Aiko says

    Do you have to half the recipe to mix? Or if you have a blender/food processor can you just make the whole thing? ^_^ I know you used your magic bullet so I’m assuming you halved it to be able to fit it in the smaller mixer. Just wondering! Thanx!

    • says

      Yes, small batches is partly because the Magic Bullet was small but also because it begins to set very quickly. Working in smaller batches ensures you can pour it smoothly without it setting or getting “chunky” before you get it poured into your mold.

      • Donna says

        This looks wonderful….I just wonder how it would turn out to pour it into small “jello” molds….or small candy molds….could make cute appetizers!!

    • says

      For sure you could! I did try it with an “old” cheese which is stronger but I found it a little too much for my taste! Enjoy!

  3. gymmom0920 says

    Do you think adding chopped jalapenos would alter whether it sets up right? That way we could have ready made cheese for our nachos!

    • says

      Yum!! I would just make sure the jalapenos were dry before you added them so you don’t have too much liquid! After you chop them, you could dab them with paper towels to remove the moisture! Let us know how it works for you! :)

  4. Terry Niles says

    When you call for milk powder, do you use any powdered milk or are you talking about something entirely different ?

  5. Bonnie says

    I’ve always loved Velveeta Cheese, with the exception of the high salt content. I’m going to try this, leaving the salt out, since the cheddar cheese has enough for me! :) Thanks for sharing this!

  6. Cindy McGee says

    I also was wondering if you can freeze it. That way I can make a bunch and then freeze until I need it.

    • says

      I have not tried freezing it yet! I am sure other people are wondering they same thing… next time I make it I will try it and let you know (or if you try it we’d love to hear from you!!).

  7. Chrys says

    I am definately going to try this! I am a cheese junkie and nothing tastes better than Velveeta! Except, maybe my homemade..I am one of those people that keeps those Velveeta boxes for other uses so I’m just going to use that lined with plastic wrap. Thank you so much for the recipe!

  8. Heidi says

    I was wondering…..what kind/brand of gelatin did you use? Are there different brands, I have brand here at the house…please let me know.

  9. Leo says

    I was wondering, if you wanted to use it right away would you still have to until it solidifies before you melt it again? Or could you use it right out of the blender??

  10. Wild Woman says

    Just wanted to say WOW I will have to try this because My husband and I love cheese in almost everything that we eat. When we go to the Olive Garden we would always say more cheese please there is always not enough cheese to please us maybe now that I can make my own we can have more cheese any time we want to. Thanks for the recipe. We love cheese more cheese please.

  11. Rafiki says

    Hey there! This sounds delicious and because german stores regularly dont sell velveeta I want to try it…but I’m wondering – could I use regular milk instead of the milk powder and the water (where do I get milkpowder? It isn’t the milk powder for babys, is it? ) and could you use pektin or starch to thicken it (I try to avoid gelatine)?

  12. says

    Could you use a potato powder (known as DairiFree) in place of the powdered milk because I have a lactose intolerance? It works for making homemade cream soup mixes.

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