Saturday, October 25, 2014

Homemade Velveeta Cheese

Would it surprise you to know that Velveeta Cheese was invented in 1918 by Emil Frey of the Monroe Cheese Company in Monroe, New York?  It was sold to the Kraft Company in 1927 and reformulated to the cheese spread I grew up with in 1953.  The name comes from its velvety texture which is a result of combining the whey with the curd to produce a smooth, clump-free cheese which maintains its integrity when heated--unlike cheese that separates at a higher temperature.

I recently came across this blog post by PJ Hamel of King Arthur Flour with the title, "The Secret Ingredient Chefs Won't Admit Using: And How to Make It At Home."  Well, that piqued my interest yesterday and I made my first block of Homemade Velveeta!  Apparently, lots of restaurants use it in making their Mac & Cheese dish and others swear by it for a superior grilled cheese sandwich.   I can honestly say, I've used Velveeta for years to make both of these...and of course, the Ro*Tel cheese dip for parties--who hasn't!  Now, I can rest assure I'm not incorporating preservatives that may be harmful; PJ says, "this recipe comes from Michael Symon, Food Network's Iron Chef and restaurant owner/chef and will keep in the refrigerator for one month.

Homemade Velveeta Cheese
First, line a 9" x 4" x 4" loaf pan with plastic wrap.
6T dry milk (I used Baker's Special Dry Milk
1/4 ounce dry unflavored gelatin (a little less than a 1/2 tsp.)
In a food processor, blend the dry milk and gelatin briefly just to combine.

Add 1 cup boiling water to the mixture and process until smooth, IMMEDIATELY, add 16 ounces of shredded cheese.  I used 8-ounce bags of sharp shredded cheese, but you can also use mild.
Process until totally smooth.  Pour or scoop the mixture into the lined pan and make sure it's wrapped securely--no bare surfaces showing.  Refrigerate for several hours.

I removed the block from the pan and wrapped it in plastic wrap, then wrapped it in aluminum foil and placed it in my cheese drawer of the refrigerator.  I think Mac & Cheese is for dinner tonight:-D Enjoy!

15 comments:

  1. Susan I am so excited to see this recipe. It looks so easy to make and I'm sure tastes even better when you make your own.

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  2. Now that is a great thing to know...make your own Velveeta Cheese! Cool!

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  3. That is a terrific find! I am very happy to know this.

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  4. This is amazing! And no preservatives!!

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  5. Very nice! My dad loves Velveeta, but with his leukemia I'm becoming more concerned with the processed foods he loves. This is a great alternative...Just wished it kept longer in the frig or freezer. Wow, great find, my friend! lv, me

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    1. That's the trade-off with no preservatives added. Taste the same and made a great grilled cheese today, XOXO

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  6. Thanks so much for this great recipe. No preservatives yea.
    Mary

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  7. thinking about trying this, got the printer working, thanks

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  8. What a great recipe to have. Thanks so much for sharing.

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  9. Amazing! I use Velveeta in several recipes. Good to know I can make it myself.

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  10. I made the Velveeta last night (had to make a quick trip to grocery store to get the gelatin) and unwrapped it this morning ----- it turned out beautifully!!! And it tastes really good! I can't wait to make grilled cheese this evening! Thanks, Sis.

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  11. This is great! I love Velveeta cheese and it's great that there's a homemade version of it! Thanks for sharing it, Susan!

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  12. I've never been a fan of velveeta cheese but this recipe has intriqued me.
    stamping sue
    http://stampingsueinconnecticut.blogspot.com/

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  13. Now that is original and unique! And delicious too!

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  14. I don't know about velveeta cheese, and I am so intrigued to make one myself to try.

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