The original recipe for the homemade "Velveeta" called for mild cheddar cheese. We both tasted it before using it, and we both felt there was not enough "cheese" flavor with using the mild cheese. I will be making this again, but with medium cheddar. Not sure if sharp would be too much, considering we use sharp cheddar in our potato dish as well. We only bake this potato dish at Christmas time.
Results: It's a heathier version of a creamy addition to a recipe. First, the Velveeta spread sold in stores is not real cheese (and it's expensive for not even being real cheese). The homemade version is very delicious, and you can rest knowing it's real cheese. In my opinion, it's basically used to add a creamier cheese texture in whatever cheese dish you are cooking.
I would only be using this homemade version to make the traditional cheesy potato dish, or to make a stove top version of homemade Macaroni and Cheese (we have yet to try it in this). I don't think I have any other uses for it in my recipes. It may be a good substitution for a crockpot cheese based dip as well.
There are many recipes for homemade "Velveeta" online, but for ours, I used 1/3 cup powdered milk (organic is available), one packet of unflavored gelatin (you can also find this organic if you prefer), and one cup of boiling water. Mix the ingredients in a food processor, and add 16 ounces of mild cheddar cheese (or cheddar of your choice) that has been grated (do this first, so it's ready to add right away). The cheese mixture will thicken quickly.
Mix everything until it is creamy, and spread into a lined mold of your choosing (we just used a food container). Place in the refrigerator until it's firm and use in any recipe. I'm told it will last 2 weeks in the refrigerator, but I'm also reading you can freeze it. I have not had the chance to try the freezer for this yet, but it may change your final texture of whatever you are using it in.
Homemade "Velveeta" Review © December 2024 by Kristina at Pioneer Woman at Heart
Comments
Blessings,
Betsy