Copycat Velveeta Cheese recipe!! Velveeta is expensive at the store. Save some money and make your own homemade Velveeta at home! I’m never buying storebought again!
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 homemade 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
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 (or 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 of cookies. I just cut it in half and lined it with plastic wrap.. it was the perfect size!
Tips for Copycat Velveeta Cheese
- Use a sharp cheddar for more flavor.
- Ensure you use unflavored gelatin, it can be found online or with the Jell-o products.
- Line the pan with plastic wrap or wet a piece of parchment paper and line the pan.
- You can use a small muffin pan as well, I find a box of crackers to be about the right size. Cut the box to about 4″ high and line it.
- Allow the mixture to cool completely before cutting.
- Do not use the prepared Velveeta in the slow cooker, it does not hold up well to the longer cooking times.
Recipes with Velveeta
Copy Cat Recipe: Homemade Velveeta Cheese
Ingredients
- 1 cup boiling water
- 6 tablespoons milk powder
- 1 pound cheddar cheese grated
- 1 ½ teaspoons gelatin
Instructions
- Prepare a "loaf box" by lining a small box with plastic wrap
- Combine ½ cup boiling water, 3 tablespoons of milk powder and ¾ teaspoon of gelatin in the blender
- Blend 5 seconds
- Add ½ 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
- Use a sharp cheddar for more flavor.
- Ensure you use unflavored gelatin, it can be found online or with the Jell-o products.
- Line the pan with plastic wrap or wet a piece of parchment paper and line the pan.
- You can use a small muffin pan as well, I find a box of crackers to be about the right size. Cut the box to about 4" high and line it.
- Allow the mixture to cool completely before cutting.
- Do not use the prepared Velveeta in the slow cooker, it does not hold up well to the longer cooking times.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
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This Velveeta Cheese recipe was adapted from here.
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 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!
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.
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. :)
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.
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.
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.
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.
How much velveeta does this recipe make?
Since the ingredients calls for 8 oz water + 1# cheese, then I’d say 1# 8 oz.
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!
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 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 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’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!
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!
Maybe I missed it, but how long does it last in the fridge? Could it be frozen?
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! :)
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 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!
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.