This works good in most recipes, but it doesn't melt perfectly smooth like the real Velveeta does!
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- 8 oz
- sharp cheddar cheese (not pre-shreded)
- 4 oz
- mild cheddar cheese (not pre-shreded)
- 1 c
- whole milk (not low fat)
- 3/4 tsp
- plain gelatin
1Line a Loaf pan with plastic wrap, set aside.
2Combine cheddar cheese and milk in a saucepan over low heat, whisking, once melted and smooth add gelatin, transfer to mixing bowl and beat with beaters for 2 minutes.
3Pour into prepared loaf pan.
4DO NOT USE Pre-shredded cheese. It contains an additive to prevent the cheese from "Clumping" which will also make your cheese have a "gritty" texture.
5This will keep in the fridge about a week.