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diy essentials: faux velveeta

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

Velveeta is one of those products that so many people love. It has great melting characteristics and is used in many dips and toppings. The problem is that it has so many “additional” things in it that it cannot be defined as cheese… It is called a “cheese product.” How about a good product without all the junk? So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For diy essentials: faux velveeta

  • PLAN/PURCHASE
  • 2 Tbsp
    filtered water
  • 2 tsp
    powdered gelatin
  • 1 1/4 c
    whole milk
  • 10 oz
    colby cheese, freshly shredded
  • 12 oz
    cheddar cheese, freshly shredded, mild variety
  • 2 Tbsp
    milk powder
  • 2 tsp
    salt, kosher variety, fine grind
  • 1 tsp
    ground cumin
  • 1/4 tsp
    cream of tartar

How To Make diy essentials: faux velveeta

  • 1
    PREP/PREPARE
  • 2
    I do not have a lot of photos for this recipe. I usually do not get what I am looking for until I have tweaked the ingredients a few times. In this case, it came out the way I wanted the first time… When does that ever happen :-) Anyway, I got the final photo, and that is all that counts.
  • 3
    Here is the ingredient list for store-bought Velveeta: • Skim milk • Milk • Milk protein • Canola oil • Whey • Sodium phosphate • Whey protein concentrate • Modified food starch • Maltodextrin • Salt • Calcium phosphate • Latic acid • Sorbic acid • Milkfat • Sodium alginate • Sodium citrate • Enzymes • Cheese culture • Apocanotenal • Annatto After reading the list, I needed a nap :-) Lots of stuff that I do not need. Now, I know why they cannot call it cheese, and (by law) have to call it a cheese “product.”
  • 4
    To give the cheese a unique taste, you can vary the amounts of colby, and cheddar, and if you are watching your sodium, you can always reduce the amount of salt. Up to you.
  • 5
    Standard gelatin is made with animal parts; however, they do make a vegan variety that works just as well.
  • 6
    Gather your ingredients (mise en place).
  • 7
    Add the gelatin and water together, then reserve.
  • 8
    Add the milk to a saucepan, over medium heat, and bring up to a simmer.
  • 9
    Simmer for 2 – 3 minutes, and then remove from the heat, and add the cheeses, milk powder, salt, cumin, and cream of tartar.
  • 10
    Stir until the cheeses are completely melted into the milk.
  • 11
    Let cool for about 5 minutes, and then add the reserved gelatin.
  • 12
    Add to a mold, or bowl, cover, and place in the fridge until ready to use. Once it has cooled down, it will look and feel just like Velveeta; except without all the chemicals.
  • 13
    PLATE/PRESENT
  • So yummy
    14
    Use anywhere you would Velveeta. For example, use in a yummy grilled cheese, or add tomatoes, and chilies, heat it up, and serve with chips. Enjoy.
  • Stud Muffin
    15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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