Copycat Recipe: Homemade Velveeta Cheese
Copycat Recipe
Homemade Velveeta Cheese
How to Make Copycat Recipe: Homemade Velveeta Cheese
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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….
- Velveeta is expensive
- It’s super yummy
- It’s super easy to make
- This recipe has only 4 simple ingredients, all of which I recognize
- Not every store carries Velveeta
- 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!
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Items you’ll need for this recipe
* plastic wrap * cheddar cheese * blender *
Copy Cat Recipe: Homemade Velveeta Cheese
Mmmm… Velveeta Cheese! I love it, especially made into a hot dip!
Ingredients:
- 1 cup of boiling water
- 6 Tablespoons of milk powder
- 1 lb cheddar cheese , grated
- 1.5 tsp gelatin
Directions:
- Prepare a “loaf box” by lining a small box with plastic wrap
- Combine 1/2 cup boiling water, 3 tablespoons of milk powder and 3/4 tsp gelatin in the blender
- Blend 5 seconds
- Add 1/2 of the shredded cheese and blend until smooth (about 3 minutes)
- Pour into your “loaf box”
- Repeat with remaining ingredients and pour on top of first layer
- 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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Here are a few more recipes you’ll love
* DIY Taco Seasoning Mix * Homemade Ranch Dressing Mix * DIY Onion Soup Mix *
This Velveeta Cheese recipe was adapted from here.
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
I have never thought of putting in my meatloaf! Oh-my-yumminess! I need to try it!!
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.
OH, this is even BETTER cold in sandwiches!
Oh wow! That sounds SUPER yummy! I am going to try it! Thanks for the great recipe!
I make cheesy broccoli and rice and roll that up in meatloaf. I also put about 1/4-1/2 c. instant mashed potatoes into the meat mixture– makes it hold together well and improves texture better than breadcrumbs. You may have extra broccoli/rice to serve on the side.
Hm? Meatloaf? Never thought of that! I’ll try it ! I’m an “empty nester” now, so I hope it translates well into mini meat loaves as well.
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!
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.
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!!
Oh that is SUCH an amazing idea! My suggestion would be to make it in smaller batches because it does set up pretty quickly!
I bet you could also add other kinds of cheeses like pepper jack. I’m definitely going to try this.
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!
I’m thinking of using swiss instead of cheddar, and adding tarragon, maybe roasted garlic as well. Think that would work?
I think that would be great!! I’d love to hear how it turns out for you!
Do you think adding chopped jalapenos would alter whether it sets up right? That way we could have ready made cheese for our nachos!
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! :)
Maybe I missed it, but how long does it last in the fridge? Could it be frozen?
When you call for milk powder, do you use any powdered milk or are you talking about something entirely different ?
Any powdered milk will work. I used skim milk powder because that is what my local store had!
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!
I also was wondering if you can freeze it. That way I can make a bunch and then freeze until I need it.
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!!).
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!
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.
I used Knox brand, but any brand of plain gelatin should work!
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??
I have never tried using it right out of the blender! If you do try it, please let us know how it works out for you!
How much velveeta does this recipe make?
Since the ingredients calls for 8 oz water + 1# cheese, then I’d say 1# 8 oz.
How long will this keep in the refrigerator and what’s the best way to store it?
Store it wrapped in plastic wrap or a sealed plastic container. It should last about 7-10 days.
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.
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)?
I haven’t tried it with your additions so I can’t say for sure if it would work. The milk powder is not the same as infant formula, you may be able to buy it online.
Any “kaffeeweisser” will work. I just used some for my recipe here in Austria.
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.
Pat, I’m curious… wouldn’t the lactose in the cheddar cheese both you more than a couple of tablespoons of powdered milk?
Normally cheddar cheese doesn’t bother people who are lactose intolerant as much as some other cheeses.
Is this really going to be less expensive than buying the Velveeta. By the time you buy a pound of cheddar, app. $4.00 a pound, the powdered milk and the gelatin won’t it be about the same price. You’re not going to get much more than a pound of cheese, are you. Velveeta here in Joplin, MO is about $6.00 for 2 pounds. Just thinking!
Well you won’t be using the whole box of powdered milk or gelatin so that would change the cost next time you wanted to make this because you’d only need to buy the cheese. I think this would be one of those recipes that isn’t particularly cheaper, but healthier due to the lack of funky stuff they put in a lot of processed foods. :)
This recipe reminds me of the one my mother used to make and I had not thought of it until I read your recipe. The only difference in the cheese she made was she added pmentoes’ which made her cheese more like a spread.thanks for reminding me of a pleasant memory of my mom.
I didn’t have stellar success with the Magic Bullet method =(
The cheese didn’t blend completely so it has a marbled, mottled appearance.
I followed the recipe word-for-word but decided against making the full recipe after that disappointing result with the first half.
It’s not as creamy as Velveeta but it is cheesier! (I used skim milk powder and old cheddar).
Bonus: It cleaned up easily!
I am wondering how much powdered milk is where you live. We pay almost s$10 for a small box of powdered milk. Cheese here also costs about $4-$5 if I can get it on sale. When I buy Velveeta it is usually $4.99-$6.99 depending on if it is on sale. (we have a store that buys it in such a bulk when they can get it and sell it for $4.99 a box. So I am wondering if it would be a savings to make it myself. Now if it goes up higher I will certainly make it. One thing I like is I know what is in it because I have so many allergies that I have to make 99% of everything from scratch.
I’ve been making copycat velveeta for over a year now and it’s much better to use Colby cheese. And the dry milk powder should be whole not nonfat milk powder.
Does this need to be refrigerated to store it? I know I store Velveeta that way after opening it.
Looks like a much less expensive way to go!
I do refrigerate this recipe.
Why would I make it when I can buy it for cheaper than a lb. Of cheddar.
Some people enjoy trying copycat recipes for various reasons including allergies and the ability to control the ingredients (for example salt or msg in certain recipes). I always think it’s fun to try copycat recipes!
This is a wash on the expense. Plus it won’t last as long as Velveeta. I’m staying loyal to Velveeta. Buy V. on sale and you save money.
I think it is awesome to know how to make things on your own. If something happens and stores are not available, you won’t do without.
Do you use mild, medium or sharp cheddar?
Medium works great in this recipe. I found sharp to be a little bit too strong.
I have not tried this with gelatin but have made the “modernist” version with sodium citrate and a couple of other ingredients, which are cheap on Amazon and which will last indefinitely in your cupboard. The sodium citrate in particular breaks down the cheese proteins and results in that creamy Velveeta texture; I think the other two are thickening agents–carrageenans. Also, you can use any flavor combinations of cheeses and liquids that you want. I’ve done it with both wine and beer, and both are delicious! I imagine you could do the same in this recipe.
I like this gelatin recipe because there are no carrageenans in it.
Once you make this at home, it’s hard to go back to the store bought stuff. This is easy, it’s healthier, and the flavor combos are endless!