The YardFarmers
Power Conserver
Hi Everyone,
Was reading some of the back posts on making cheese. I love to make my own cheese, but have only tried the soft cheeses. I'm hoping to make some ricotta tomorrow to go into lasagna. I have by-passed the velveeta cheese at the grocery store all year, but really wanted to make broccoli cheese soup with some homegrown frozen broccoli. Good ole Internet search and this is what I came up with. It's a bit creamier than store velveeta cheese, but I was pleased with it. I used it in the soup, melted over scrambled eggs, and melted some in with leftover taco meat to make a dip- it worked beautifully.
Homemade Velveeta Cheese
Ingredients
1 1/2 cups milk, microwaved until very hot
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
1 1/2 pounds cheddar cheese, shredded (this is about 6 cups)
Directions
1. Line a bread loaf pan with plastic wrap.
2. In a blender, put 1/2 cup of the hot milk and 1/2 teaspoon gelatin. Whip couple seconds to dissolve gelatin.
3. Quickly add 1/2 lb (2 cups) of cheese; whip until blended.
Note: The cheese mixture will cool and start to solidify, so don't blend too long. I thought mine would turn out to have shreds of cheese in the velveeta block, but it didn't.
4. Repeat twice more. I did not bother to rinse out the blender between batches, but I did rewarm the milk to make sure it was hot.
5. Cover with plastic wrap and chill overnight. Keep in refrigerator.
Variations I am going to try soon! It would be easy to pour the cheese into a cute crock or reuse a margarine bowl.
Beer cheese: I think beer could be substituted for some or all of the milk. Add a little garlic.
Hot pepper spread: puree some hot peppers and add in with the cheese.
Bacon and onions and chives
Hmm, these may make good Christmas presents for next year!
Let me know how this recipe works out for you and any flavor variations!
Here is the original recipe. It uses dried milk which I don't care for.
http://www.recipezaar.com/Homemade-Velveeta-Substitute-Copycat-87384
YardFarmer Julie
Was reading some of the back posts on making cheese. I love to make my own cheese, but have only tried the soft cheeses. I'm hoping to make some ricotta tomorrow to go into lasagna. I have by-passed the velveeta cheese at the grocery store all year, but really wanted to make broccoli cheese soup with some homegrown frozen broccoli. Good ole Internet search and this is what I came up with. It's a bit creamier than store velveeta cheese, but I was pleased with it. I used it in the soup, melted over scrambled eggs, and melted some in with leftover taco meat to make a dip- it worked beautifully.
Homemade Velveeta Cheese
Ingredients
1 1/2 cups milk, microwaved until very hot
1 1/2 teaspoons unflavored gelatin (1/2 envelope)
1 1/2 pounds cheddar cheese, shredded (this is about 6 cups)
Directions
1. Line a bread loaf pan with plastic wrap.
2. In a blender, put 1/2 cup of the hot milk and 1/2 teaspoon gelatin. Whip couple seconds to dissolve gelatin.
3. Quickly add 1/2 lb (2 cups) of cheese; whip until blended.
Note: The cheese mixture will cool and start to solidify, so don't blend too long. I thought mine would turn out to have shreds of cheese in the velveeta block, but it didn't.
4. Repeat twice more. I did not bother to rinse out the blender between batches, but I did rewarm the milk to make sure it was hot.
5. Cover with plastic wrap and chill overnight. Keep in refrigerator.
Variations I am going to try soon! It would be easy to pour the cheese into a cute crock or reuse a margarine bowl.
Beer cheese: I think beer could be substituted for some or all of the milk. Add a little garlic.
Hot pepper spread: puree some hot peppers and add in with the cheese.
Bacon and onions and chives
Hmm, these may make good Christmas presents for next year!
Let me know how this recipe works out for you and any flavor variations!
Here is the original recipe. It uses dried milk which I don't care for.
http://www.recipezaar.com/Homemade-Velveeta-Substitute-Copycat-87384
YardFarmer Julie
), but, were I to, I would do it more or less like in the following link. Basically a thin cheese sauce with added ingredients. I'd much rather use a good Cheddar than Velveeta.
