HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT
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
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
MOST AUTHENTIC HOMEMADE VELVEETA
This is different from the copycat Velveeta recipes out there. While that may be pretty good, this one has been triple tested to make sure it has the same taste, texture and performance, melting and forming a block and re-melting, just like the real Velveeta. The main difference is that this is as natural as you can get without...
Provided by Donna Graffagnino
Categories Cheese Appetizers
Time 15m
Number Of Ingredients 5
Steps:
- 1. Cut cheese into a few chunks and place all ingredients inside a large microwave-safe bowl. Microwave on high for 5 minutes or until all is melted, stopping to stir every 1-2 minute.
- 2. Line a loaf pan with plastic wrap and pour the melted mixture into the loaf pan, cover with sides of plastic wrap and refrigerate. This will keep for 1 or 2 weeks in the refrigerator. Use as your would normally use Velveeta or tightly wrap and freeze it.
- 3. Notes: Not all white American cheeses are made equal. Check ingredients because some... well, don't really expire. If it says "cheese product" it's probably not real. Get the best quality you can find and afford from the fresh deli department - DON'T use sliced or pre-shredded cheese!
- 4. To make amazing Rotel (Queso) dip, fry 1 lb breakfast pork sausage (mild or hot) and drain grease. Melt 1 1/2 - 2 pounds Velveeta, 1 or 2 cans of Rotel Tomatoes, drained (hot or original), and add pork sausage. Serve hot with Tortilla chips. If you like it a little hotter add crushed red pepper flakes.
HOMEMADE "VELVEETA" STYLE CHEESE
In my quest to replace processed foods with homemade, I had to find a replacement for my beloved Velveeta. I found several recipes but most were lacking in flavor and was not slice-able. After experimenting I came up with this recipe. I make it when I have lots of milk and freeze it in about 8 oz. chunks in freezer bags. I do...
Provided by Millie Johnson
Categories Other Sauces
Number Of Ingredients 17
Steps:
- 1. Gather all your supplies. * I like to use flour sack towels (washed) from Walmart. A clean piece of linen will work too.
- 2. Dissolve citric acid in 1/4 cup water. Just keep stirring it til it's completely dissolved. Set aside.
- 3. Slowly heat milk to 140F.
- 4. While bringing milk to temp, put colander in sink. Fill medium pot with water, bring to a boil, then fold flour sack towel and immerse in boiling water. Push down with tongs. Boil for 3-4 minutes then bring pot to sink and use tongs to remove towel and unfold to cover colander. Let edges drape over the outside of colander.
- 5. Once milk reaches temp, pour in citric acid mixture and gently stir. Once curds separate, let sit for 5-10 minutes.
- 6. Carefully pour whey and curds into towel lined colander. Use rubber spatula to scrape the bottom and sides of colander to help whey go on through.
- 7. Pick up two towel corners in each hand and move hands up and down opposite of each other so curds slosh back and forth. This helps to release the whey.
- 8. Gather all the corners and twist so curds are in a ball. Squeeze out as much whey as you can.
- 9. Dump curds in medium pot. Break up with spoon or spatula. Add salt, butter, and baking soda. Turn on medium heat. Mix well. Continue to heat. It will puff up but just keep stirring it til it's all melted. Now add in the cheddar mixture if you're using it, and stir well.
- 10. Pour into plastic wrap lined mold. Fold over plastic wrap to cover top and put in fridge till cold.
- 11. Once cold you can unmold. Use within two weeks or freeze
VELVEETA NACHO SUPREME SKILLET
Part beefy mac and cheese, part nachos, this easy VELVEETA skillet dish is sure to please fans of both favorites!
Provided by My Food and Family
Categories Home
Time 20m
Yield 5 servings, about 1 cup each
Number Of Ingredients 4
Steps:
- Brown meat in large skillet; drain. Add water, Seasoning Mix and Pasta. Bring to boil. Reduce heat to medium-low; cover.
- Simmer 9 to 11 min. or until pasta is tender and most of the water is absorbed, stirring frequently. Remove from heat.
- Stir in VELVEETA Cheese Sauce and Salsa. Top skillet with crushed chips.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 5 g, TransFat 0.5 g, Cholesterol 65 mg, Sodium 750 mg, Carbohydrate 34 g, Fiber 2 g, Sugar 4 g, Protein 26 g
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- Swiss cheese. Since there are many types of Swiss cheese, and the most common is Emmental and Gruyere. They both can serve as a great way to replace Velveeta cheese in most recipes since they are real cheese and have decent taste.
- Sharp Cheddar Cheese. Cheddar cheese is commonly used in cooking and actually, it will be a good way to replace Velveeta cheese. It is a bit different from Velveeta cheese in the texture and the color.
- Extra Sharp Cheddar Cheese. We also recommend a rich, tangy cheese with a very sharp taste, which is cheddar cheese. This extra sharp cheddar cheese can be also used as a way to replace Velveeta cheese.
- Pepper Jack. Another way to replace Velveeta cheese is by using Pepper Jack cheese. It is a spicy, semi-soft cheese that can serve as a good substitute in most recipes.
- American cheese. A very similar product to Velveeta cheese is American cheese. This type of cheese has a soft and smooth texture. It is used for melting and it is a product that is similar to cheddar cheese.
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