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!