HOMEMADE VELVEETA CHEESE

RECIPE AND PHOTO SUBMITTED BY Crystall Ash Cunningham

I made this and it’s REALLY, REALLY good.. better then velvetta

Homemade Velveeta Cheese

ingredients 1 cup boiling water 6 Tablespoons dried milk

1/4 oz (1 envelope) Knox Unflavored Gelatin

4 cups shredded cheese; equal parts colby jack, SHARP cheddar and swiss

Directions:

I used all cheddar and whole milk instead of water and dried milk..

Put water on to boil.

Line your selected, prepared mold* with plastic wrap, set aside.

Once water has boiled, add to blender. Sprinkle in dried milk and unflavored gelatin.

Pulse to blend. Add shredded cheese and blend until smooth.

Immediately**

pour into prepared mold.

Put in refrigerator until set, about 2 hours to overnight. Take out of refrigerator, remove from mold and enjoy! Keep refrigerated. * I used a bread pan as a mold lined with plastic wrap..

The cheese will set up immediately.

Pour into mold as soon as you stop the blender.

Michael Symon’s recipe uses 1 cup of each cheese. I increased the amount. You can also use all cheddar cheese instead of the three.

This recipe makes 1 & 1/2 pounds — it blends better if u use 1/2 the hot milk, blend with gelatin then while running blender sprinkle cheese in and use the other half milk last.. — next time I make this I’m going to add more milk, make it spreadable and store in a jar..

I just made a grilled cheese with this and it’s good.. I used mild cheddar.. think it would be better to use sharp..

Comments on Tried and True on Facebook

Kath Hoelzlhammer how does it taste Cystall?

Crystall Ash Cunningham IT’S DELISH.. BETTER THAN VELVETTA.. I was shocked at how good it is..