Homemadevelveetasubstitutecopycat Recipes

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HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT



Homemade Velveeta - Substitute / Copycat image

Make and share this Homemade Velveeta - Substitute / Copycat recipe from Food.com.

Provided by Connie K

Categories     Cheese

Time 38m

Yield 2 pounds

Number Of Ingredients 5

1 1/2 cups water, very hot
1/2 cup instant milk, plus
1 tablespoon instant milk
0.5 (1/4 ounce) envelope unflavored gelatin (1 1/2 teaspoons)
1 1/2 lbs cheddar cheese, shredded

Steps:

  • Line a 8x4x2 - 5" loaf pan with plastic wrap.
  • In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
  • Quickly add 1/2 lb of the cheddar to the hot mixture.
  • Whip until blended.
  • Pour into the prepared loaf pan.
  • Repeat this twice, until all ingredients are used.
  • Cover the pan with more plastic wrap and chill overnight before unmolding.
  • Keep cold and slice as needed.

Nutrition Facts : Calories 1557.5, Fat 122.5, SaturatedFat 77.9, Cholesterol 392.7, Sodium 2258.4, Carbohydrate 18.2, Sugar 15.6, Protein 95.8

HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ



Homemade Velveeta Cheese and Cheez Whiz image

These recipes for homemade Velveeta cheese or Cheez Whiz make excellent substitutes for the brand name products. And they're made with real cheese!

Provided by Diana Rattray

Categories     Appetizer     Snack

Time 16m

Yield 20

Number Of Ingredients 12

Homemade Velveeta or American Cheese:
1 cup of water
1 packet (1/4-ounce) unflavored gelatine
1/3 cup dry milk powder
1/4 teaspoon salt
4 cups (1 pound) mild cheddar cheese or a combination of cheddar and Colby
Homemade Cheez-Whiz:
1 cup evaporated milk
2 cups shredded mild or sharp cheddar cheese
2 ounces cream cheese
1/2 teaspoon dry mustard
1/4 teaspoon salt

Steps:

  • Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
  • Put the water in a saucepan and bring to a boil.
  • Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
  • Add the boiling water to the blender and immediately pulse a few times.
  • Quickly add the cheddar cheese and process until smooth.
  • Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
  • Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
  • Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
  • Put the evaporated milk in a saucepan and bring to a simmer.
  • In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
  • For a thinner mixture, add some extra hot milk or cream.
  • Store in the refrigerator.
  • Use within 1 week.

Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 282 mg, Sugar 2 g, Fat 13 g, ServingSize 1 jar each (16 to 20 servings), UnsaturatedFat 0 g

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